potato rolls recipe
The Best potato rolls recipe
My family loves them because they’re forgiving. If you’re not a seasoned baker, you don’t need to stress over perfect rolls—they’re forgiving enough to hold together even if they’re a little dense. And they’re great for kids because they’re soft, easy to hold, and not too messy. They’re also a great way to use up extra potatoes, whether they’re from a roasted batch or left over from dinner. Plus, they’re a crowd-pleaser for any occasion—birthdays, game nights, or just a simple weeknight dinner when you want something hearty but not too heavy.
Classic Potato Rolls with Garlic Tomato Sauce
A comforting, handheld snack featuring fluffy potato dough rolled into bite-sized rolls and topped with a savory garlic tomato sauce. Perfect for game day or a cozy meal.
🥘Ingredients
- 2 large russet potatoes, peeled and boiled until tender
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- ½ tsp dried oregano
👨🍳Directions
-
1
Boil peeled russet potatoes until fork-tender (about 15 minutes). Drain and let cool slightly. -
2
Mix flour and salt in a bowl. Add cooled potatoes and olive oil, then mash until smooth. -
3
Divide dough into 8 equal portions. Roll each into a thin log, then cut into 1-inch rounds. -
4
Preheat oven to 400°F. Arrange rolls on a baking sheet, 2 inches apart. -
5
Bake for 15 minutes, then flip and bake another 10 minutes until golden. -
6
While rolls bake, melt butter in a pan. Sauté garlic in tomato sauce until fragrant. -
7
Serve warm rolls topped with garlic tomato sauce.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Potato Rolls with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Potato Rolls with Garlic Tomato Sauce
How do I reheat potato rolls to keep them crispy?
To reheat potato rolls without losing their crispiness, place them in a single layer on a baking sheet and heat in a preheated oven at 375°F (190°C) for 8–10 minutes, or until warm. Alternatively, air-fry at 350°F (175°C) for 4–5 minutes, flipping halfway. Avoid microwaving, which can make them soggy.
Can I make potato rolls ahead of time and still get them fluffy?
Yes, you can prepare the potato mixture a day ahead and refrigerate it, then shape and bake the rolls fresh before serving. For extra fluffiness, let the rolls cool slightly, then refrigerate for another 30 minutes before reheating. Overbaking can make them dry, so check them at 15 minutes.
What substitutions work best for the egg wash?
If you don’t have an egg wash, use a mix of 1 tablespoon melted butter + 1 teaspoon milk or water for a similar golden finish. For a lighter option, brush with 1 tablespoon olive oil—just ensure the rolls stay moist while baking.
How can I prevent potato rolls from sticking to the baking sheet?
To avoid sticking, line the baking sheet with parchment paper or lightly grease it with oil. If using parchment, trim excess edges so the rolls don’t touch. For extra security, place a wire rack on the sheet for even airflow.
What if my potato mixture feels too wet or sticky when shaping?
If the mixture is too wet, chill it for 15–20 minutes before shaping to firm up. For a stiffer texture, mix in 1–2 tablespoons of cold potato flakes or 1 egg (not cooked) to bind. Press gently to avoid overworking the dough.
