Potato Dinner Rolls Recipe (2024)

FAQs

What are the ingredients in Martin's potato rolls? ›

Ingredients: Unbleached Enriched Wheat Flour (Flour, Ferrous Sulfate, Niacin, Thiamin, Riboflavin, Folic Acid), Nonfat Milk, Reconstituted Potatoes (From Potato Flour), Yeast, Sugar, Cane Sugar Syrup, Wheat Gluten, Sunflower Oil, Contains 2 Percent Or Less Of Each Of The Following: Salt, Butter, Dough Conditioners ( ...

Potato rolls contain plain mashed potato, water, all-purpose flour, eggs, butter, sugar, salt, and yeast. The mashed potato replaces some of the white wheat flour and the liquid that would normally go into rolls. It not only lends a softer, sweeter taste than flour, it also holds more moisture.

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.

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.

Because potatoes contain potassium, the buns rise quicker than those breads with only wheat inside. The moist texture comes from the potato starch and its ability to absorb more water. The potato also gives it a longer shelf life, as the starch molecules protect it from going stale.

“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.

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.

Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. It doesn't stick to itself and tends to fall apart when kneaded.

Why are my dinner rolls tasteless? ›

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

You can also use all-purpose in many bun or roll recipes, which tend to have lower hydration and rely less on strong gluten and more on butter and sugar for texture. (Though bread flour can still give you a fluffier, almost cotton-candy-like texture in most buns and rolls.)

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.

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.

Potato bread can be a healthier option compared to traditional white bread. Potato bread often contains a mix of wheat flour and potato flour or mashed potatoes, which can add some nutritional benefits such as additional fiber, vitamins, and minerals.

Potato bread can be a healthier option compared to traditional white bread. Potato bread often contains a mix of wheat flour and potato flour or mashed potatoes, which can add some nutritional benefits such as additional fiber, vitamins, and minerals.

Our products contain wheat and milk, both of which are common allergens. We recommend that you always check the ingredient labels on the packaging for the most up-to-date information.

Martin's Potato Bread is a nutritious choice with low fat, good protein, and fiber. It's also versatile and has a long shelf life, making it a great option for sandwiches and toast.