Potato Dinner Rolls Recipe (2024)

FAQs

Why are my dinner rolls not light and fluffy? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

The potato flour in Martin's Famous Potato Rolls and Bread gives the product a sweet taste and pillowy texture. Chambersburg, Pennsylvania is a beautiful all-American town that is home to farmland and orchards. If you are able to visit, you can take a tour of Martin's Visitor Center; The Golden Roll.

Potato Bun

Potato flakes are added to the dough along with potato flour resulting in a subtly sweet, structurally sturdy burger bun with a longer shelf life than other buns. Another added benefit is that they're dairy and egg-free, meaning your lactose-free customers will be able to enjoy your burgers too.

What exactly is a “potato roll”? A potato roll is a Pennsylvania Dutch tradition that replaces a portion of wheat flour with potato flour, which gives it a soft and sweeter taste and texture than normal white rolls. Potato flour is made from potatoes that are dehydrated and milled into granules or flakes.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

It depends: adding potatoes to bread dough increases the potassium, fiber, folate, and vitamin E, along with smaller amounts of zinc, iron, calcium, and magnesium compared to regular white bread. However, potato bread is often made with a lot of butter, sugar, and milk. A potato roll is dipped in sugar.

Martin's is proud to be the potato bun of choice for Shake Shack® restaurants around the globe. “Did you ever think of the ratio of bun to meat? The perfect potato bun never tries to take anything away from the burger: it absorbs juices and cradles the meat. It just does its job beautifully.”

Another east coast potato bun, Arnold's, shares many of the same features as Martin's. This product has a wonderful squish and a deliciously buttery, golden exterior. Arnold's potato buns are soft, flavorful, and will certainly do the job.

To Any Burger.

Are potato rolls good for burgers? ›

Great For Making Epic Burgers

Potato rolls are mostly used for burgers but you can also enjoy them plain with a brush of butter or garlic on top and serve them as a dinner side. Cut these buns in half and make mini burgers or serve as a side with soup. There's a place for potato buns in every meal.

Honestly I think it depends on the type of burger to get the right bun to meat ratio. For a thick burger patty, you need a firmer brioche bun to hold it. But for a think smash burger, a potato bun is just right. I actually think it's the opposite, but with everything cooking- it's all personal preference!

McDonald's introduces chicken sandwiches served on new potato rolls | 2021-01-04 | Baking Business.

“Martin's rolls are marshmallow-soft and sweet and magically made [with] potatoes. There's nothing better for sandwiching a charred burger patty with a slice of tomato, lettuce and onion. (Sorry, fancy brioche and squat English muffins)…”

The starch molecules in potatoes contain negatively charged phosphates that deter them from recombining, and diluting flour with potato makes it harder for the wheat starches to crystallize as well. The net effect? Potato breads stay soft much longer.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Rolls that are not light and fluffy can be the result of using too much flour (not measuring the flour correctly, as we mention above), or not using the type of flour your recipe calls for. Another reason for dense tough rolls is overmixing, which will produce too much gluten.

Flour isn't going to make the difference. In fact, use a high-protein flour for both, i.e. a “bread” flour. The secret to soft, light rolls, if you're looking for something like a dinner roll, is an enriched dough that contains butter or other dairy, eggs, or both.

Yeast – Before you start baking, check to make sure that your yeast hasn't expired. If it's not fresh, the rolls won't rise, and they'll be dense and flat instead of soft and fluffy.