Da-yummmmmmm … these bad boys are so, so, so good. Now don’t worry — two food posts in a row is unusual but A Mindful Migration isn’t turning into a food blog. Been there, done that, wasn’t super successful and I ain’t into repeating myself. Nope. The after Halloween to New Years Day corridor is my favorite food season, which is why you get two back-to-back food posts to expand both your palate and waistline. And people, I may not take the world’s greatest pictures but the food — the food is delicious!
It really should shock no one that I love these dinner rolls. After all, they combine two of my favorites: bread and potatoes into one super soft and fluffy dinner roll.
Can you feel … or more accurately taste the love?
A Thanksgiving Worthy Dinner Roll
To my great surprise (and I say this every year), Thanksgiving is next week. I’m not sure how that happened but it’s true. We’re one week; seven days; 168 hours from Turkey Day. Or the more aptly titled Thankful for Elastic Waistband Day in my home. I love Thanksgiving for the perfect combination of gratitude and gluttony.
And I am thankful for these dinner rolls.
I’m also thankful that they are relatively easy to make. Yeast-based rolls always require a tad more effort but are so worth it. Plus, you can actually make these in advance and freeze them too. I strongly suggest carving out some time to make these, if possible, this weekend and wow your guests with fresh-from-the-oven, homemade dinner rolls. I mean seriously, bakery/shamakery.
Potato Dinner Rolls
Recipe from Nums the Word
Makes 21 rolls
- 1 cup mashed potatoes
- 3/4 cup hot milk (microwave for 20-30 seconds)
- 1 Tablespoon yeast
- 1/4 cup warm water
- 2 Tablespoons + 1/2 cup sugar
- 2 large eggs
- 1 1/4 teaspoons salt
- 1/2 cup butter, melted
- 4 1/4 cups flour
- In a mixer with a dough hook or large food processor, blend mashed potatoes and milk. Set aside.
- In a small bowl, combine yeast, water (follow directions on yeast packet as to recommended water temperature) and 2 Tablespoons of sugar. Cover with a dish towel and set aside for 5-10 minutes while yeast activates. If yeast does not “bloom” or poof, then your yeast was either expired or your water was too hot. Do not use and repeat this step.
- Add yeast mixture, eggs, 1/2 cup sugar, salt, and melted butter to mashed potatoes. Blend until mixed together.
- Add 1/2 cup flour and mix until incorporated, then add another 1/2 cup and mix again. Repeat until dough no longer sticks to the side of the bowl, although dough will be a little shaggy or tacky. I used about 4 cups of flour.
- Place dough in a large bowl coated with non-stick baking spray. Spray the top of dough with more baking spray or rub olive oil over it. Cover with a dish towel and set bowl in a draft-free place for one hour or until doubled in size. Punch dough down.
- This recipes makes 21 rolls, so if you plan to make them all at once, you’ll need a 9×13 pan (makes 12 rolls) and 9×9 pan (makes 9 rolls). Grease or coat with non-stick baking spray and set aside. Pinch off about 3 tablespoons of dough and shape into a ball. Place in baking pan. Repeat until you use all the dough. Cover baking pans with a dish towel and let dough rise again for another hour.
- Preheat oven to 350*F. Bake rolls for 15-20 minutes uncovered. If rolls begin to get too dark but are still not fully baked, cover lightly with aluminum foil. Remove from oven and brush melted butter over the rolls. Serve immediately.
To Freeze Rolls: follow directions through step six. Make individual rolls and place on a parchment lined cookie sheet and freeze for a couple of hours, then pop them into a freezer bag for storage. To Bake: place the amount of rolls you plan to bake in a greased baking dish, cover with a dish towel and let rise. This typically takes a few hours. Once doubled in size, bake as directed above.
Oh, I don’t know if I should mention this … but these also make fantastic cinnamon rolls too!
Now I understand with Thanksgiving just a week (a week!) away, making homemade dinner rolls may seem daunting and that’s okay. But I bet if you’re hosting Thanksgiving, you’re serving mashed potatoes and probably will have some leftover to make these great dinner rolls. Just think, you’d then have one item ready-to-go for Christmas dinner, which is only a few weeks away! Crazy, I know.
What’s your favorite item on your Thanksgiving menu? Stuffing is my favorite, followed by dinner rolls!
P.S. Just in case you need some ideas to help you round out your Thanksgiving feast, check out my Thanksgiving Recipe Round-Up. Lots of super tasty recipes from butternut squash bake, decadent mashed potatoes, slow cooker green bean casserole, caramel apple pretzel salad, apple crisp with salted caramel sauce, pumpkin cream cheese bread to banana pudding dessert that your friends and family will love!
Rebecca Jo says
OH MY GOSH – those look & sound amazing!
Give me ALL THE CARBS on Thanksgiving! I’m all about the mac & Cheese … mashed potatoes… stuffing (if its vegetarian, of course)…. load me up a loaf of bread & rolls too & butter & I’m stuffed!
Girl, I’m with you. I’m all about the carbs. Since I am a meat eater, I do eat some turkey but really, I’m there for the stuffing, potatoes and bread too. So good, can’t wait!
Oh gosh. Just the PICTURES of these rolls are making my mouth water!!! YUM!
Thanks, Audrey! I won’t lie; I’ve been enjoying them a little too much. And errrr … I may have made some cinnamon rolls too and ummmmm …. super good but not super kind to the waistline. 😀