walnut potato dinner rolls

For the past couple of weeks I had been brainstorming and searching for a dinner roll recipe to bring to Thanksgiving.  I spotted this recipe on Jenna’s blog and just knew these would be perfect! The recipe turned out better than I expected (they usually do) and the leftovers were made into mini french toasts the next morning, per tradition! The rolls were better than any store bought rolls that’s for sure!

This is definitely an involved recipe, but well worth the time! Just have patience with the rising process and they’ll be done in no time at all. Sidenote: They smelled amazing. On the way to t-day dinner, the car began to smell like a bakery.

And just fyi: these rolls would not be regarded as healthy, but it’s about enjoying everything in moderation! 😀

walnut potato rolls (adapted from Jenna’s blog eatliverun.com)

  • one large white potato
  • two eggs
  • one package dry yeast (1/4 ounce)
  • 1/4 cup warm water
  • 2/3 cup sugar
  • 1 tsp salt
  • 4 1/2 cups flour
  • 3/4 cup walnuts
  • one stick unsalted butter
  • one egg + 1 tbsp warm water for the egg wash


Preheat the oven to 375 and spread the walnut pieces thinly over a baking dish. Cook for about 6-8 minutes until golden brown and toasty.

Peel the potato and cut into chunks. Place into boiling water and cook for about twenty minutes until you can prick them with a fork easily. Drain the cooked potatoes and mash with a fork.

Let the potatoes cool slightly, then dissolve the dry yeast in the warm water. Add the two eggs and 1/3 cup sugar to the mashed potatoes. Then add the frothy yeast mixture and mix well to combine.

Add two cups of flour, salt and the walnuts to the potato mixture. Combine with a wooden spoon until a dough forms. Place a towel over the bowl and let the dough rise for 1 1/2 hours in a warm spot (on top of the stove).

Beat the softened one stick of butter and the extra 1/3 cup sugar in a Kitchenaid mixer until smooth and fluffy. Add the dough and mix with the dough hook attachment. Slowly add the remaining 2 1/2 cups flour until the dough is pulling away from the sides of the bowl. Mix until the dough forms a ball around the hook.

Place the ball of dough in a greased bowl and allow to rise again for 1 hour.

Prepare a baking dish (whatever size you prefer) by greasing it with butter. Form the dough into balls, about 40, and place them into the baking dish. Allow the rolls to rise for another 45 minutes.

Preheat oven to 375 degrees. Brush the tops of the risen rolls with the egg/water mixture.

Bake for 35 minutes until golden.




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