Potato Bread or Potato Rolls
If you are looking for a bread to serve with soup and salad, look no further. This one is excellent.
Yield: 1 loaf or 12 rolls
Small loaf (1 lb. bread machine)
- ¾ cups, plus 2 Tbsp water
- 2 Tbsp vegetable oil
- 2 Tbsp sugar
- 1 tsp salt
- ¾ tsp lemon zest
- ¼ tsp white pepper
- 1½ tsp dried minced onions
- ¼ cup potato flakes
- 2¼ cups bread flour
- 1½ tsp RED STAR Active Dry Yeast
Medium loaf (1½ lb. bread machine)
- 1¼ cups water
- 3 Tbsp vegetable oil
- 3 Tbsp sugar
- 1½ tsp salt
- 1 tsp lemon zest
- ½ tsp white pepper
- 2 tsp dried minced onions
- ½ cup potato flakes
- 3 cups bread flour
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
Large loaf (2 lb. bread machine)
- 1⅔ cups water
- ¼ cup vegetable oil
- ¼ cup sugar
- 2 tsp salt
- 1½ tsp lemon zest
- ¾ tsp white pepper
- 1 Tbsp dried minced onions
- ¾ cup potato flakes
- 4 cups bread flour
- 1 Tbsp RED STAR Active Dry Yeast
Bread Machine Method
- Have liquid ingredients at 80°F unless otherwise specified in your manual; all others at room temperature. Place ingredients in pan in the order listed. Select Basic or White Bread cycle and medium/normal crust for loaf. Select Manual cycle for rolls and take dough out after kneading cycle. Continue with Rising, Shaping & Baking instructions below. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.
- Dry mixture: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour and other dry ingredients. Liquids: Combine warm water (120° to 130°F) and oil. Set aside. Follow desired mixer method below.
- Hand-Held Mixer Method: Combine dry mixture and liquids in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. With a wooden spoon or dough whisk, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Used additional bread flour if necessary. Continue with Rising, Shaping and Baking directions below.
- Stand Mixer Method: Combine dry mixture and liquids in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue with Rising, Shaping and Baking directions below.
- Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquids. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Continue with Rising, Shaping and Baking directions below.
Rising, Shaping and Baking
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- For Loaf: Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool on wire rack.
- For Rolls: Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 parts; divide each part into 3 pieces. For pan rolls: shape each piece into a smooth ball, place in a greased 9-inch cake pan. For individual rolls: place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheet. Cover; let rise at room temperature until indentation remains when touched. Bake in a 375°F preheated oven: pan rolls for 20 to 25 minutes; individual rolls for 12 to 15 minutes.
- *You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant yeast OR ¾ tsp Active Dry yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
- Photo credit: Dorothy Kern