Imagine pulling apart a warm, golden-brown roll that's so soft it practically melts in your mouth, with a rich buttery flavor that hints at the secret ingredient - creamy mashed potatoes! These Potato Butter Horn Rolls are not just another bread recipe; they're a culinary magic trick that transforms simple ingredients into a bakery-worthy masterpiece that will have everyone at your table asking for seconds (and the recipe)!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups mashed potatoes
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 cup milk
- 1 teaspoon salt
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
Instructions
- Begin by preparing your mashed potatoes. If you haven't already, peel and chop the potatoes, then boil them in salted water until tender. Drain and mash until smooth. Allow the mashed potatoes to cool to room temperature.
- In a small bowl, activate the yeast by combining it with 1/4 cup of warm milk (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the cooled mashed potatoes, softened butter, sugar, salt, and the remaining 1/4 cup of milk. Mix until well combined and smooth.
- Add the activated yeast mixture to the potato mixture and stir to combine.
- Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms. You may need to adjust the amount of flour slightly depending on the moisture of the mashed potatoes.
- Once the dough is formed, turn it out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and divide it into 12 equal pieces.
- Shape each piece into a ball, then flatten it slightly. Roll each piece into a circle about 1/4 inch thick.
- Cut each circle into 4 wedges, like a pizza. Starting from the wide end, roll each wedge tightly towards the point to form a horn shape.
- Place the rolled horns on a greased baking sheet, leaving some space between them. Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
- Preheat your oven to 375°F (190°C) while the rolls are rising.
- Once the rolls have risen, bake them in the preheated oven for 20-25 minutes or until they are golden brown.
- Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm, and enjoy your delicious Potato Butter Horn Rolls!
Tips
- Temperature is Key: Ensure your yeast activation milk is precisely warm (110°F) - too hot will kill the yeast, too cold won't activate it.
- Potato Perfection: Use freshly made mashed potatoes at room temperature for the best texture and moisture.
- Kneading Technique: Don't rush the kneading process. A full 5-7 minutes develops the gluten and creates that dreamy, soft texture.
- Rising Matters: Find a warm, draft-free spot for rising - near (but not on) a warm oven works perfectly.
- Shaping Hack: Use a pizza cutter for precise, even wedges when forming your horn shapes.
- Brush Option: For an extra golden finish, brush the rolls with melted butter before or after baking.
- Storage Tip: These rolls freeze beautifully! Cool completely, then store in an airtight container for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
