Bread Machine Potato Rolls
These bread machine potato rolls are ultra-soft and fluffy with a delicately crispy outer crust. They are perfect for family dinners and holiday feasts. Made with simple pantry staples and your bread maker dough program, you can bake them ahead and reheat to save time.
Ingredients
- 3/4 cup water
- 3/4 cup buttermilk
- 1 egg
- 3 cups (411 g) bread flour
- 1/2 cup (35 g) instant potato flakes
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon milk for brushing on top of the dinner rolls just before baking, do not add this to the bread machine
Instructions
- Add the ingredients in the order they are listed to your bread machine pan fitted with the paddle attachment. Place the bread pan in the bread maker and select the DOUGH program and press START. The program should take about 90 minutes to complete.
- Set out a large rimmed baking sheet lined with parchment paper.
- Transfer the dough to a floured baking mat and remove the paddle. The dough will be quite sticky so you may need to sprinkle some flour over the ball of dough before working with it.
- Divide the dough into 24 equal portions. Shape them into rolls by pinching the sides underneath. If the dough portions are still too sticky, you can quickly toss them in a little extra flour on your baking mat. Arrange the rolls on the prepare baking sheet.
- Cover the rolls with plastic wrap and let rise for about 60 minutes or until they've doubled in size.
- Preheat the oven to 375°F. Remove the plastic wrap and brush the reserved milk over the tops of the rolls. Bake for 15 - 18 minutes or until they are golden brown and register 195°F with an instant probe thermometer.
