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Homemade Potato Rolls

A soft roll made from mashed potatoes, yeast, and flour.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Homemade Potato Rolls

Oven400°F
Time12–15 minutes

Ingredients

Directions

Prepare the potatoes and yeast

  1. Cook potatoes in boiling water to cover 15–20 minutes until tender.

  2. Drain, reserving ½ cup potato water; set potatoes aside.

  3. Combine potato water and milk; heat to 105°F to 115°F.

  4. Stir in yeast and sugar; let stand 5 minutes.

  5. Mash potatoes to measure ¾ cup.

Make and knead the dough

  1. Combine potatoes, oil, egg, salt and yeast mixture in a large mixing bowl.

  2. Beat on medium speed of electric mixer until blended.

  3. Gradually beat in enough flour to form a moderately stiff dough.

  4. Place dough in a well‑greased bowl, turning to grease top.

  5. Cover and let rise in a warm place (85°F) away from drafts, 1½ hours or until doubled in bulk.

  6. Punch dough down; turn onto a lightly floured surface; knead about 5 minutes or until smooth and elastic.

Shape, rise and bake

  1. Lightly grease muffin pans.

  2. Shape dough into 1‑inch balls; place 3 balls in each muffin cup.

  3. Cover and let rise in a warm place, free from drafts 1 hour or until doubled in bulk.

  4. Bake at 400°F for 12–15 minutes or until golden brown.

Nutrition, whole recipe (rough)

1011Calories
32 gProtein
28 gFat
157 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Add moisture and starch that keep the rolls soft and tender.
Yeast
Ferments the sugars, producing gas that makes the dough rise.
Flour
Forms gluten, the network that gives the dough structure and chew.
Vegetable oil
Adds fat that tenderizes the crumb and keeps rolls moist.
Egg
Adds structure and richness, helping the dough hold its shape.
Sugar
Feeds the yeast and helps the crust brown during baking.

The step that matters

Kneading until smooth and elastic. Kneading develops gluten so the dough can trap the gas from rising. Under-kneading leaves a dense, crumbly roll, while the dough should be stopped once it is smooth and elastic.

Swap the potato

How well each one fits the dish's main ingredients (milk, sugar, egg, flour):

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Asparagusfits about as well
  4. Potatothe original

Fit is the average pairing score against milk, sugar, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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