In honor of St. Patrick’s Day, I proudly present: Roasted Garlic Potato Rolls, a limerick:
The roll most tender and soft that ever I did know
Would not give up the secret to his perfect, fluffy dough
Since he wouldn’t give up his reason
I had no choice but to eat ‘em
Now I’m full with a tale to tell: it’s POTATO!
Yes, friends, the humble spud is the secret to the most pillowy, melt-in-your-mouth dinner rolls in the land. Rather than making the rolls taste like potatoes (though I’m not convinced bread that tastes like Roasted Fingerling Potatoes would be a bad thing), the potato serves to soften and tenderize the dough, turning each roll into buttery cushions of roasted garlic carb heaven.
How to Make Roasted Garlic Potato Rolls
Though you certainly make potato rolls by boiling, then mashing a whole potato (like these Yukon Gold Potato Cinnamon Rolls), I decided to keep these roasted garlic potato rolls quick and easy with instant potato flakes.
Instant Potato Flakes. I find the instant potatoes flakes result in a potato roll dough that is equally fluffy and flavorful, but with far less work and more consistent results.
Whole Wheat Flour. Adds some whole grain goodness to this bread without feeling heavy thanks to the instant potato flakes.
All-Purpose Flour. Keeps this recipe simple and accessible.
Instant Yeast. Acts as the leavening agent to make these pillowy rolls rise.
Instant Non-Fat Dry Milk. Makes the dough soft, tender and helps the rolls rise high.
Roasted Garlic. The star of the show. Because it’s so thick and creamy, roasted garlic can replace a bit of the butter in the dough, while still adding moisture and a subtle, but complex flavor.
Butter. A quick brush of melted over the top gives these rolls a delicate exterior that stays soft for days.
Sage. Just a bit of chopped fresh sage lends a savory counterpart to the lightly sweet garlic. If you are not a fan of sage or are looking for alternative options, I imagine rosemary, thyme, or even basil would all be lovely.
- Roast the garlic. Once cool, mash the roasted garlic in a bowl with the fresh sage. Set aside.
- Combine the dry ingredients in the bowl of a stand mixer and then add the butter, honey, and reserved garlic-sage puree. Activate the yeast by mixing with warm water and milk and then pour the mixture over the dry ingredients.
- Mix on low until roughly combined then knead until you have a soft dough. Let rise for 1 to 2 hours.
- Shape the rolls into 16 equal balls and place onto a parchment-lined sheet pan. Cover, then let the rolls rise again for 1 1/2 to 2 hours.
- Uncover and bake the rolls in a preheated 350 degree F oven until they are deep golden brown on top, but lightly colored on the sides.
- Remove, let cool, then brush the tops with butter. ENJOY!
Roasted Garlic Potato Rolls
- 1 head garlic
- 2 teaspoons olive oil
- 3 sage leaves finely chopped
- 2 cups whole wheat flour or substitute unbleached all purpose or bread flour
- 1 cup unbleached all purpose flour plus additional for kneading
- 1/2 cup instant potato flakes plus 2 tablespoons
- 1/4 cup instant non-fat dry milk
- 2 1/4 teaspoons instant yeast approximately 1 packet
- 1 1/4 teaspoons kosher salt
- 2 tablespoons unsalted butter cut into small pieces, plus 2 additional tablespoons for brushing rolls
- 2 tablespoons honey
- 3/4 cup warm water
- 1/2 cup warm milk
- Place rack in the center of oven and preheat oven to 400 degrees F. With a sharp knife, cut about 1/4 inch off the top of the garlic head, just enough to expose the interior of each clove. Place garlic on a piece of aluminum foil that is large enough to wrap around the head. Drizzle with the olive oil and wrap loosely. Roast directly on the oven rack for 30-40 minutes, until the garlic cloves are soft.
- When cool enough to handle, squeeze out the soft garlic from each clove into a small bowl. Mash and stir with a fork until smooth. Stir in the chopped sage and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, stir together the whole wheat flour, all-purpose flour, potato flakes, dry milk, yeast, and salt. Add the butter, honey, and reserved garlic-sage puree. Lightly stir, but don’t worry about combining evenly. Place water and milk in a microwavable measuring cup or small saucepan and heat to the temperature specified by the yeast manufacturer (usually between 110 to 120 degrees F). Pour over the dry ingredients and stir until the ingredients are roughly combined. Switch to the mixer’s dough hook and knead until you have a soft dough, about 5-7 minutes.
- Place the dough in a large, lightly oiled bowl, then turn dough to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until it is very puffy, though it may not double in bulk, about 1 to 2 hours. Lightly grease a 9×13-inch pan and set aside.
- Gently deflate the dough, then turn it out onto a lightly oiled work surface. Divide dough into 16 pieces. Shape each piece into a rough ball by pulling the dough edges down and away from the center, then into a small knot at the bottom. Roll the dough in your hands to form a smooth ball. Evenly space the rolls in the prepared pan (they will not touch). Cover the pan with lightly greased plastic wrap, then let the rolls rise in a warm, draft-free place for 1 1/2 to 2 hours. They will puff and expand to touch one another. Place rack in center of oven and preheat to 350 degrees F.
- Uncover and bake the rolls until they are deep golden brown on top, but lightly colored on the sides, 23 to 25 minutes. Remove pan from oven and let rolls cool in pan for 3 minutes. Gently transfer the rolls to a wire rack (they will be hot and delicate). Melt 2 tablespoons additional butter and brush the tops of the rolls. Serve warm or at room temperature.
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