Potato Flour Rolls Recipe – Soft & Fluffy Indian-Style Bread

Last Updated on 2 months by Neha Deshmukh

Potato Flour Rolls Recipe – Soft & Fluffy Indian-Style Bread

Hey everyone! If you’re anything like me, you love a good, soft roll with your morning chai or alongside a comforting Indian snack. I stumbled upon this recipe a few years ago, and it’s become a family favourite – especially because of how incredibly soft and fluffy these rolls are! The secret? A little mashed potato in the dough. Trust me on this one!

Why You’ll Love This Recipe

These aren’t your average dinner rolls. They’re subtly sweet, wonderfully tender, and have a slight chewiness that’s just addictive. They’re perfect for a weekend breakfast, a festive gathering, or just a cozy night in. Plus, the addition of potato flour makes them extra special – it keeps them soft for days! If you’re looking for a bread recipe that’s a little different, yet incredibly satisfying, you’ve found it.

Ingredients

Here’s what you’ll need to make these delightful potato flour rolls:

• 2 cups (250g) Unbleached bread flour
• 1 cup (120g) Whole white wheat flour
• 2.5 teaspoons (7g) Active dry yeast
• 3 tablespoons (37.5g) Granulated Sugar
• 1.25 teaspoons (6g) Salt
• 0.75 cup (170g) Mashed potato (Russet potatoes work best!)
• 5 tablespoons (70g) Unsalted butter, plus extra for brushing
• 1 cup (240ml) Milk
• 0.25 cup (60ml) Water

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Potato Flour: This is the star! It adds moisture and creates an unbelievably soft crumb. Don’t skip it!
• Flour Blend: I love using a mix of unbleached bread flour and whole white wheat flour. The bread flour gives structure, while the whole wheat adds a lovely subtle flavour and a bit of extra nutrition. You can use all bread flour if you prefer, but the whole wheat really elevates it.
• Active Dry Yeast: Make sure your yeast is fresh! It’s what gives these rolls their lovely rise. If you’re unsure, proof it (we’ll get to that in the instructions!).
• Milk Temperature: The milk should be lukewarm – not too hot, not too cold. Around 105-115°F (40-46°C) is perfect. This helps activate the yeast.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s proof the yeast. Combine the warm water, sugar, and yeast in a small bowl. Give it a gentle stir and let it sit for about 15 minutes, until it gets foamy. This tells you the yeast is alive and kicking!
2. While the yeast is proofing, boil and mash a large Russet potato. Set it aside to cool slightly.
3. In a separate bowl, heat the milk in the microwave for about 35 seconds. Add 3 tablespoons of butter and let it melt completely.
4. Now, in a large bowl, combine the bread flour, whole wheat flour, salt, and mashed potato.
5. Pour in the warm milk mixture and the proofed yeast mixture. Mix everything together until a shaggy dough forms.
6. Time to knead! You can do this by hand for about 10 minutes, or use a stand mixer with a dough hook for 7-8 minutes. The dough should become smooth and elastic.
7. Grease a large bowl with a little butter. Place the dough in the bowl, turning to coat it in the butter. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 2 hours, or until doubled in size.
8. Once the dough has risen, gently punch it down to release the air.
9. Roll the dough out into an 8×12 inch rectangle. Brush it generously with melted butter (the remaining 2 tablespoons).
10. Fold the dough lengthwise into a 2.25×12 inch strip. Cut the strip into 4-inch pieces. You should get about 12 rolls.
11. Arrange the rolls in a greased 9×13 inch baking pan. Cover and let them rise again for 45-60 minutes.
12. Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they’re golden brown.
13. As soon as the rolls come out of the oven, brush them with the remaining melted butter. This gives them a beautiful shine and extra flavour!

Expert Tips

A few things I’ve learned over the years to make these rolls perfect:

• Dough Consistency: The dough should be slightly sticky, but not overly so. If it’s too sticky, add a tablespoon of flour at a time until it comes together.
• Proofing Time: Proofing times can vary depending on the temperature of your kitchen. In a warmer climate, the dough will rise faster. In a colder climate, it might take longer.
• Baking: Keep an eye on the rolls while they’re baking. You want them to be golden brown, but not burnt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the milk with plant-based milk (almond, soy, or oat milk work well) and use vegan butter.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level Variation: My friend Priya loves adding a pinch of cardamom or nutmeg to the dough for a warm, fragrant flavour.
• Festival Adaptation: These rolls are amazing during Diwali or other celebrations. They’re a lovely addition to any festive spread.

Serving Suggestions

These rolls are incredibly versatile!

• They’re fantastic with a classic Indian breakfast like poha or upma.
• They’re also delicious alongside savory snacks like batata vada or samosas.
• Serve them with your favourite jam, butter, or even a dollop of ghee!

Storage Instructions

These rolls are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months. Just wrap them tightly in plastic wrap and then place them in a freezer bag.

FAQs

Let’s answer some common questions:

1. Can I use instant yeast instead of active dry yeast? What adjustments should I make?

Yes, you can! If using instant yeast, you can skip the proofing step and add it directly to the dry ingredients. Use the same amount (2.5 teaspoons).

2. My dough didn’t rise properly. What could have gone wrong?

There are a few possibilities. Your yeast might be old, the milk might have been too hot or too cold, or the room might have been too cold. Make sure your yeast is fresh and the milk is lukewarm.

3. Can these rolls be made ahead of time and frozen?

Absolutely! You can freeze the rolls after the second rise, before baking. Just arrange them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake them straight from frozen, adding a few extra minutes to the baking time.

4. What is the best way to knead the dough for a soft texture?

Kneading develops the gluten, which gives the rolls their structure and chewiness. Knead with firm, even pressure, pushing the dough away from you with the heel of your hand, then folding it back over itself.

5. Can I substitute the milk with a plant-based alternative?

Yes, definitely! Almond, soy, or oat milk all work well.

6. What is the purpose of adding mashed potato to the dough?

The mashed potato adds moisture and creates an incredibly soft and tender crumb. It’s the secret to these amazing rolls!

Enjoy baking (and eating!) these delicious potato flour rolls! Let me know how they turn out in the comments below.