These Whole Wheat Potato Dinner Rolls are incredibly soft and fluffy. They are light potato rolls perfect to have at home as a side to your meal or alongside your coffee!
Homemade bread is a wonderful thing to have at home, isn’t it? From the aroma it gives off as it bakes, and the warm, fresh loaf or rolls to enjoy out of the oven, its pure joy.
Lately, we have been enjoying these Whole Wheat Potato Dinner Rolls smeared with butter. Thanks, heavens for home made bread, it is something that I can make over and over again because they are so soft and fluffy.
What are Whole Wheat Potato Dinner Rolls?
- Made of 100% whole wheat flour, these potato rolls are very light and airy compared to a regular dinner roll.
- The mashed potato makes the bread incredibly soft. And it stays soft for days after baking.
- Since the buns are made of whole wheat flour, they don’t have a sturdy bite or a chewy texture like regular bread. Instead, they are light as air and are very delicate buns.
- They are sweetened with brown sugar for a deeper color and very subtle sweetness.
Let’s Make Them!
The Dough. In the bowl of a stand mixer, combine the warm water, yeast and about a teaspoon of the sugar. Allow the mixture to stand for a few minutes, until foamy.
Add the remaining brown sugar, egg, oil, and mashed potato. Stir everything with a wooden spoon. Add half of the flour and stir to incorporate.
Then, add the remaining flour and stir well until a very soft and shaggy dough forms. Attach the dough hook to the stand mixer.
Knead the dough for 3-5 minutes, gradually sprinkling up to 2 tbsp of whole wheat flour as the mixer runs. You can scrape the dough once or twice to detach it from the bowl.
First Rise. The dough is ready once it is smooth and it gathers in the center of the bowl. Flour your hands lightly and gather the dough. Shape it into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let it rise for 1 ½ hour, or until doubled in size.
Shape the Buns. Gently deflate the dough. Shape it into a log, then divide it into 16 equal portions. Shape each portion into a smooth ball and arrange them in a parchment-lined 9 x13 inch pan.
Let Rise Again. Cover them loosely and allow them to rise one more time, for 40 minutes to an hour.
Bake. Gently brush the surface of the potato buns with egg wash ( recipe on the card), then bake the potato dinner buns at 350 F for 12 to 15 minutes, or until the tops are golden.
Lightly brush the tops with melted butter, then serve the buns warm.
Pointers and Tips
- Do not add so much flour ( the recommended 2 tbsp extra during kneading is ideal). The extra flour is only to detach the dough from the sides of the bowl as whole wheat bread dough is stickier than the ones made with white flour.
- The finished, kneaded dough is smooth and cleans the side of the bowl. However, it can still be a bit tacky ( again, since whole wheat flour makes sticker dough than usual). So flour your hands lightly to gather the dough into a ball.
How to Store Potato Rolls?
Place the leftover buns in a tightly covered container at room temperature for up to 3 days.
More Whole Wheat Recipes
- 2 ¼ tsp active dry yeast
- ¾ cup warm water (105-115 F)
- 1/3 cup brown sugar
- ¼ cup canola oil
- 1 large egg, lightly beaten
- ½ cup mashed potato, warm
- 2 ½ cup whole wheat flour (300 grams) , plus 2 tbsp (16.20 grams) extra
- melted butter, for brushing on the baked rolls.
- 1 egg
- 1 tbsp milk
- In the bowl of a stand mixer, add the water. Sprinkle the yeast and about 1 teaspoon of the brown sugar. Let this mixture stand for 5-7 minutes, or until foamy.
- Add the remaining brown sugar, oil, egg and the mashed potato. Stir everything with a wooden spoon until incorporated.
- Add half of the flour and stir until combined. Add the remaining half and stir well, forming a sticky and shaggy dough. Attach the dough hook to the mixer and knead the dough for 3-5 minutes, sprinkling up to 2 tbsp of flour extra and scraping the dough once to clean the bowl.
- The dough is ready once it gathers in the center of the mixer and cleans the sides of the bowl.
- Flour your hands and shape the dough into a ball. Place it in a bowl and allow it to rise for 1 ½ hour covered with a clean towel.
- Gently deflate the dough. Pat and shape it into a log. Divide the log into 16 portions. Shape each portion into a smooth ball and arrange them on a parchment-lined baking pan that is 9x13 inches in size. Cover the rolls loosely and let rise for 40 minutes.
- Preheat oven to 350 F. To make the egg wash, beat together milk and egg. Brush the top of the buns gently with the egg wash. Bake them for 12-15 minutes, or until the tops are golden.
- Take them out of the oven and gently brush the tops with melted butter.
- Do not add so much flour. The extra flour is only to detach the dough from the sides of the bowl as whole wheat bread dough is stickier than the ones made with white flour.
- The finished, kneaded dough is smooth and cleans the side of the bowl. However, it can still be a bit tacky which is normal for whole wheat bread dough.
- Place the leftover buns in a tightly covered container at room temperature for up to 3 days.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 138Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 48mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 4g