These soft and tender Pull Apart Potato Rolls are my all-time favorite rolls recipe for serving during fall dinners and holidays.
When I’m hosting big holidays like Thanksgiving and Christmas, I like to plan my menu and test recipes well in advance (check out my Thanksgiving Planner, it’s a great tool for staying organized in the kitchen). I find this helps the day go smoothly and let’s face it, more enjoyable. Also, I don’t have to worry about whether a recipe will turn out well or not. For me, holiday dinner isn’t complete without dinner rolls! These Pull Apart Potato Rolls are in one word: AH-MAZING! You can tell just by looking at them that they’re soft, moist, and most of all tender. This is all because of the mashed potatoes that are in there!
Why are Potato Rolls so tender?
It’s because of the potatoes, of course! The starch that’s found in the mashed potatoes helps to weaken the structure of gluten-forming proteins found in the flour. As a result, this makes for a softer, more tender crumb.
Cook’s Note – Pull Apart Potato Rolls:
- This dough is SUPER sticky! When working with it make sure your hands are floured and try not to add extra flour to it when kneading by hand.
- These potato rolls are rather large. I plan for 1 per dinner guest and it works out perfectly. Though, if you like to send guests home with leftovers, I suggest making 2 per person because Thanksgiving leftovers just aren’t the same without rolls!
- These potato rolls are perfect for making little Thanksgiving leftover sliders. Just slice them in half and load ’em up with turkey, stuffing, cranberry sauce, and a little gravy.
- Leftover rolls (I’m not sure if I’ve ever heard of such a thing 😉 ) can be stored in a zip-top storage bag at room temperature for 2-3 days.
Cook’s Tools – Pull Apart Potato Rolls:
More Delicious Dinner Rolls Recipes from FFF and my Blogger Friends:
Pull Apart Potato Rolls Recipe Video:
Pull Apart Potato Rolls
- 1 3.74 oz package Mashed Potatoes
- 1 ½ cups boiling water
- 3 large eggs
- ½ cup sugar
- 1 Tablespoon salt
- ½ cup butter softened
- 1 Tablespoon + 1 teaspoon instant or dry active yeast
- 1 cup warm water about 90-95 degrees F
- 6 1/3 cups all-purpose flour
- 3 Tablespoons melted butter
MAKE MASHED POTATOES:
- In a medium bowl mix together Idaho Spuds and boiling water. Mix until mashed potatoes are combined and thick (you should have about 2 cups of mashed potatoes).
- In the bowl of stand mixer fitted with dough hook, add all ingredients. Turn mixer to low and mix until combined. Increase speed to medium and mix dough until smooth and soft, about 5-6 minutes. ALTERNATIVE: If mixing by hand, mix in large bowl until dough forms. Turn dough out onto a lightly floured surface, flour your hands, and knead until smooth and soft, about 8-10 minutes.
- Place dough in extra-large greased bowl. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 60-80 minutes.
- Lightly grease standard-sized cookie sheet. Punch down dough to deflate. Lightly flour your hands, and divide dough into 24 equal pieces. Gently roll and smooth dough into rolls. Arrange rolls on the prepared cookie sheet (6 rows by 4 rows). Loosely cover rolls with 2 sheets of lightly greased plastic wrap, and let rise at room temperature until close to double in size, about 80-90 minutes.
- About 60 minutes into rolls rising time, adjust oven rack to middle position and preheat to 350 degrees F. Bake until rolls are golden brown, about 20-25 minutes. As soon as rolls come out of oven brush with melted butter. Let rolls cool about 10 minutes before pulling apart. Serve warm or at room temperature.