Potato dinner rolls are just amazing….I’m speechless the smell of these rolls alone is breathtaking. What really sets these buns away from all the rest is the incredible honey sage butter topping…It’s to die for! These dinner rolls are soft, fluffy, sticky, buttery, and darn delicious!
I don’t know if you ever watched the show MasterChef. But in the show one of the contestant challenges is to make this egg yolk filled ravioli with a brown butter sage sauce. Sooo….lets just say this brown butter sage sauce is inspired by MasterChef. BUT instead of making ravioli we are making these killer potato dinner rolls y’all! Not only are we using the sage brown butter….BUT we’ll also be adding honey to the mix!
What’s a Potato Roll?
In many grocery stores you can purchase something called a potato roll. Either from the stores bakery or in the pre-packaged bread aisle. It usually contains potato flakes and preservatives to make them last longer. Rest assure….this recipe does not use either of those!
Essentially potato rolls are simply rolls that contain potatoes hahaha. The potato flour or actual potatoes replace a portion of the all-purpose or bread or wheat flour used in the recipe. So, if you’re not in the mood to make mashed potatoes, simply use a cup of potato flakes instead. The outcome will be about the same, but I cannot guarantee it’ll taste as good as freshly made Yukon mashed potatoes.
How to make the Honey Sage Butter
This honey sage butter is super easy to make. Also note, it’s totally worth it! In a small saucepan add 1 stick of unsalted butter and 2 sprigs of sage. During this process you’re not only melting the butter (to make brown butter), but you’re also cooking the sage. Raw sage is not really edible. Sage is able to release its aroma and flavor while cooking. So, don’t forget to add in the sage when making the brown butter.
While cooking the butter, whisk the pan around occasionally. The butter will begin to brown when foam occurs. Once you notice a nutty scent, remove the butter from the heat. Lastly, add the amazing honey to the mix and brush this incredible-ness all over the hot potato rolls.
What to serve with the potato dinner rolls
So you’ve made these incredible rolls…but what to serve with them? Honestly there’s millions of food combintaions in which these rolls would pair perfectly. But for the sake of time, we have below a few meal ideas all available here at Dulcet Scintilla.
- Spicy Green Beans & Lemon Rosemary Chicken
- Kale Caesar Salad
- Red Wine Braised Short Ribs & Cauliflower Mash
- Cajun Bourbon Steak & Garlic Broccolini
- Fried Chicken Sandwich
Potato Dinner Rolls
Ingredients
- 1 cup Yukon mashed potatoes unseasoned
- 2¾ cup All purpose flour more if needed
- 1½ cup Bread flour
- ¾ cup Whole milk
- 2¼ tsp Active dry yeast
- 3 tbsp Sugar
- 2 tsp Kosher salt
- ½ cup Unsalted butter plus more, room temperature
- 2 Large eggs room temperature
- 1 Large egg yolk
Honey Sage Butter Topping
- 2 Sage leaves
- ½ cup Unsalted butter
- ¼ cup Honey
- Flaky sea salt for topping
Instructions
- Add the peeled and chopped Yukon potatoes to a saucepan. Fill the pot with cold water. Bring the pot to a boil, and cook the potatoes for 20-40 minutes or until fork tender. Drain the water.
- Add the cooked potatoes, whole milk, and unsalted butter to the bowl of a stand-mixer. Using the whisk attachment, whip the potatoes until no-lumps appear.
- Switch to the hook attachment. Add bread flour, all-purpose flour, yeast, and sugar and mix on medium speed, scraping along the sides and bottom of the bowl if needed. Continuing mixing until a sick dough forms, 2 to 4 minutes.
- Lower the speed, add in the eggs and egg yolks one at a time and lastly add in the kosher salt. If needed, add more flour until the dough is smooth. Mix on medium-high for approximately 5 to 7 minutes.
- Grease a large bowl with butter. Transfer dough to the greased bowl and brush the dough with butter. Cover the bowl with plastic wrap and let rise in a warm area for 1 hour or until the dough doubles in size.
- Punch the dough to deflate. Turn out the dough onto a lightly floured surface. Divide the dough into 18-22 equal sized pieces. Roll each dough into a smooth ball using the palm of your hand.
- Line a large baking pan with parchment paper and lightly grease. Place the balls in the pan with half an inch to an inch between them. Cover and let them rise for 45 minutes to 1 hour.
- Preheat the oven to 400 degrees F. Brush the tops of the dough with melted butter. Bake the rolls for 15-25 minutes, or until deep golden brown.
- Honey Sage Butter: While the rolls bake, in a small saucepan over medium-high heat. Add in the butter and sage. Allow the butter to melt with occasional stirring of the pan. Cook the sage butter for 5-8 minutes. The butter will begin to brown when foam occurs with a nutty scent. Remove the butter from the heat. Discard the sage leaves. Mix in the honey.
- Brush the baked rolls with the honey sage butter. Sprinkle with flaky salt. Allow to cool on a cooling rack for 20 to 30 minutes before serving.
Made this for Thanksgiving 2020 and my guests wanted the recipe! Will be making this again.
OMG, that is great to hear, we hope others will have great success in creating a moment of great taste as well!!