The BEST Fluffy Potato Rolls Recipe - Crazy for Crust (2024)

FAQs

Why are potato rolls so soft? ›

Potatoes hold more water and so help the dough retain moisture, which in turn yields the lightest, fluffiest, and best-textured rolls of your life.

So when you add potato to your bread dough you're upping the dough's starch content, effectively increasing the resulting loaf's total liquid retention — which translates to bread with soft, moist texture and a long shelf life.

Cornstarch, tapioca, or arrowroot are usually the best substitutes so that you can obtain the same results as with potato starch. Can I use potato flakes instead of potato flour? Potato flour is made from whole peeled potatoes, cooked, dried, and ground into a fine, beige-colored powder. ...

Add Sugar

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.

For soft and fluffy bread, I recommend using bread flour. This type of flour has a higher protein content, which will help your bread rise better and have a lighter texture. If you don't have bread flour on hand, you can also use all-purpose flour, but your bread may not be quite as fluffy.

Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Milk and butter give the potatoes richness.

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.

Hard rolls generally have a tougher, chewier crust compared to soft rolls. Sometimes “crusty rolls” is the term used for hard rolls. Soft Rolls: Soft rolls are small, soft and tender products. They may be the same size and shape of hard rolls but taste and crust of soft rolls are different than hard rolls.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

FATS. Fats include butter, margarine, oil and shortening. They add richness, moisture and make the bread tender.

What is the secret to making dough? ›

Tip #1: Don't add too much extra flour. The amount of flour you need to bring the dough together into a smooth, elastic, and cohesive ball will depend on your kitchen environment. If the dough is tacky, or even a little sticky, don't worry. It will absorb moisture as it rests and rises.

The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.

The original KFC mashed potatoes ingredients are a little different from the ones we use here. In the restaurant, they're made with potato flakes. The powdered mixture also contains a good bit of sodium, between the salt and MSG, as well as milk and other seasonings.

Instant mashed potatoes are potatoes that have been through an industrial process of cooking, mashing and dehydrating to yield a packaged convenience food that can be reconstituted by adding hot water or milk, producing an approximation of mashed potatoes.

Shape and Rise

Each dough ball will weigh right around 3 ounces, give or take. Space them a little bit apart in the baking pan and let them rise until very puffy and the sides are touching. Don't skimp on the rising! If they don't rise long enough, they won't reach their fluff-fluffy potential.

Use a good-quality bread flour that has a high protein content, as this will give your dough the structure it needs to rise and become light and fluffy. Make sure to use the right amount of yeast for your dough. Too much yeast will cause the dough to rise too quickly, resulting in a denser texture.

(FYI: Fermentation refers to the process yeast goes through to make bread rise or proof.) If the fermentation is too fast or too slow, too long or too short, or not as predicted, dense bread is often the result.