Sue’s Favorite Potato Rolls

Course Breads: Rolls
Prep Time 20 minutes
Servings 16 rolls


  • Dough
  • 1 cup potato water, lukewarm* 227g
  • 1 large egg
  • 2 teaspoons instant yeast
  • 3 ¼ cups King Arthur Unbleached All-Purpose Flour 390g
  • 1 ¼ teaspoons salt 8g
  • 3 tablespoons 35g granulated sugar
  • 4 tablespoons unsalted butter, softened 57g
  • ¼ cup King Arthur Baker's Special Dry Milk or nonfat dry milk 28g
  • Topping optional
  • 1 tablespoon butter melted


  • Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. “That’s my favorite method of kneading yeast dough,” says Sue. Add the soft butter.
  • Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you’re using a bread machine, just add the ingredients to the bucket.
  • Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball.
  • Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.
  • While the dough is rising, lightly grease two 9″ round cake pans, or a 9″ x 13″ pan.
  • Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.
  • Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.
  • Place eight rolls in each of the round cake pans (or all 16 rolls in the 9″ x 13″ pan), spacing them evenly; they won’t touch one another.
  • Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they’re very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
  • Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, 20 to 25 minutes.
  • Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They’ll be hot and delicate, so be careful. Brush with melted butter. Serve warm, or at room temperature.
  • Tips from our Bakers
  • When boiling potatoes for mashed potatoes or potato salad, save the water in which they’re boiled; it’s full of starch, and makes marvelously moist sandwich bread or dinner rolls. Keep it in the fridge for 3-4 days; for longer storage, freeze in 1-cup portions.