Buttery Pull Apart Whole Wheat Potato Rolls
These rolls are easy, extra soft, buttery, doughy, and perfect. Made using a mix of whole wheat flour, mashed potatoes, salted butter, and eggs. The classic dinner roll taken up a notch!
Calories: 856kcal
Ingredients
- 3/4 cup warm water
- 2 1/2 teaspoons instant yeast
- 2 tablespoons honey
- 2 large eggs
- 1 cup plain mashed potatoes*
- 3 cups all-purpose flour
- 1 1/2 cups white whole wheat or whole wheat flour
- 1 teaspoon kosher salt
- 6 tablespoons salted butter, melted + 2 tablespoons for brushing
- 1 tablespoon chopped fresh rosemary
- flaky sea salt, for topping
Instructions
- 1. In the bowl of a stand mixer, combine the water, yeast, honey, eggs, potatoes, flour, whole wheat flour, salt, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Grease a 9x13 inch baking dish with butter. 4. Punch the dough down and divide into 12 equal size dough balls. Arrange in the prepared baking dish. Cover the pan, and let the rolls rise for about 30-45 minutes, until they're puffy. Alternately, you can place the pan in the fridge to rise overnight.5. Preheat the oven to 350. Bake the rolls for 20 to 25 minutes, until they're golden brown on top.6. Meanwhile, melt together the remaining 2 tablespoons butter and the rosemary until the butter is lightly browned. 7. Remove the rolls from the oven, and brush with the melted rosemary butter, sprinkle with salt, if desired. Pull them apart to serve warm.
Notes
*to make one cup of mashed potatoes, boil 2 cups of peeled, cubed potatoes until fork tender, about 20 minutes. Drain and mash.
Calories based on one serving size
Nutrition
Calories: 856kcal