Pull-Apart Potato Rolls

Need a lacto ovo vegetarian hor d'oeuvre? Pull-Apart Potato Rolls could be a tremendous recipe to try. One serving contains 313 calories, 6g of protein, and 21g of fat. This recipe serves 18. For 36 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of sea-salt, vegetable oil, egg yolk, and a handful of other ingredients are all it takes to make this recipe so tasty. 5954 people found this recipe to be yummy and satisfying. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 37%. If you like this recipe, you might also like recipes such as Parmesan Pull-Apart Rolls, 60 Minute Pull-Apart Rolls, and Pull-Apart Stuffing Rolls.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 3040 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel wont go through; discard).Mix milk and cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes. Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).Add eggs, egg yolk, 2 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 times its initial size).Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.Preheat oven to 400. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 1520 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.

 

Step by step:

1. Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 3040 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel wont go through; discard).

2. Mix milk and cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain.

3. Add cup butter and mix until incorporated. Switch to dough hook.

4. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.

5. Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).

6. Add eggs, egg yolk, 2 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes.

7. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 times its initial size).Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm.

8. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching).

9. Brush tops with more butter.

10. Let sit, uncovered, in a warm spot 1 hour.Preheat oven to 40

11. Brush dough again with butter and sprinkle with salt.

12. Bake rolls until deep golden brown, 1520 minutes.

13. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.

Nutrition Information:

covered percent of daily need