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Easy Herbed Potato Rolls – Fresh, Fluffy & Crowd-Pleasing

Herbed Potato Rolls fresh from oven in cast iron skillet
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These Herbed Potato Rolls are soft, fluffy, and bursting with the flavor of fresh herbs. Mashed russet potato adds moisture and tenderness, while a mix of thyme, sage, chives, and rosemary gives each bite a fragrant, savory finish. Perfect for special dinners or holiday meals.

Ingredients

Scale
  • 1 russet potato
  • ¾ cup reserved potato water
  • 1 ¼ tsp traditional active dry yeast
  • ¼ tsp sugar
  • 1 egg, beaten
  • 1 tbsp butter, melted
  • 1 tbsp honey
  • ½ tsp salt
  • 2 tbsp chopped fresh herbs, such as thyme, sage, chives, rosemary
  • 2 ¾ cups all-purpose flour, plus extra as needed
  • 2 tbsp flavoured butter, such as Garlic Scape Butter

Instructions

1. Peel and dice the potato. Add to a saucepan and cover with a couple inches of water. Bring to a boil and cook until tender. Strain and reserve 3/4 cup of the potato water. Mash the potatoes and set aside. You should have 1 cup of mashed potatoes.

2. In a small bowl combine 1/4 cup of the warm potato water (105 – 115°F) with the yeast and sugar. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.

3. In the bowl of a stand mixer combine the remaining 1/2 cup of warm potato water, mashed potatoes, beaten egg, melted butter, honey, chopped herbs, salt and the yeast mixture. Add the flour and attach the dough hook.

4. Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. This is a soft and sticky dough so you will likely need to add extra flour, a tablespoon at a time, to prevent the dough from sticking to the bowl.

5. Continue mixing with a dough hook for about 5 minutes until the dough is soft and stretchy. Turn the dough out onto a floured counter and knead to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little more oil on top of the dough and rub it all over. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.

6. After the dough has risen for 1 hour, punch it down to deflate completely. Lightly knead the dough to remove any air bubbles. The dough will be soft and very sticky, this is normal – add flour as needed while shaping the rolls.

7. Divide the dough into 12 equal pieces. Shape each piece into a small ball. Spray a 10-inch cast iron pan with non-stick spray. Alternatively, use a 9″ x 13″ baking dish. Arrange the rolls in the pan. Cover with a tea towel and let rise for 30 minutes.

8. While the dough is rising, preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes until golden brown and cooked all the way through. Rotate the pan in the oven after 15 minutes to encourage even browning.

9. If desired, the rolls can be brushed with melted butter, such as Garlic Scape Butter, after baking. Brush the rolls immediately after removing from the oven so that they absorb the butter. Enjoy!

Notes

If you don’t have Garlic Scape Butter you can use another flavoured butter, such as garlic, or even plain butter.

To make a small batch of garlic butter, combine 1 clove minced garlic with 2 tbsp melted butter and a little chopped parsley.

Find it online: https://cookingwithramsay.com/herbed-potato-rolls/