There’s something magical about Martin’s Potato Rolls—their soft, pillowy texture and slightly sweet flavor make every sandwich feel special. I remember the first time I bit into one; it was love at first taste. Whether you’re making burgers, sliders, or simply enjoying them with butter, these rolls elevate any meal.
Recreating Martin’s famous rolls at home seemed like a fun challenge, and after some tinkering, I finally nailed the perfect copycat recipe. It’s simpler than you might think and uses ingredients you probably already have in your kitchen. Let me share this delightful recipe with you so you can enjoy bakery-quality potato rolls anytime you want.
Ingredients
- 1 large russet potato, peeled and cubed (about 1 cup)
- 1/2 cup warm water (110°F)
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs
Tools And Equipment
To master Martin’s Potato Rolls at home, having the right tools makes all the difference. Here’s what you’ll need to ensure your baking process is smooth and your rolls come out perfectly soft and fluffy:
Mixing and Kneading
- Stand Mixer with Dough Hook: I rely on my stand mixer to effortlessly combine ingredients and knead the dough to the perfect consistency.
- Large Mixing Bowls: Essential for proofing the dough and holding ingredients before mixing.
Measuring and Preparing
- Digital Kitchen Scale: For precise measurements, especially when handling flour and other dry ingredients.
- Measuring Cups and Spoons: Ensure accuracy with liquid and dry measurements.
Shaping and Proofing
- Dough Scraper: Helps in handling and shaping the dough without sticking.
- Baking Sheets: Use parchment-lined baking sheets to prevent sticking and ensure even baking.
- Parchment Paper: Makes transferring the rolls to the oven a breeze and keeps them from sticking.
Baking
- Oven: A reliable oven that maintains consistent temperature is crucial for achieving that golden-brown finish.
- Cooling Rack: Allow the rolls to cool properly, ensuring the perfect texture.
Additional Essentials
- Kitchen Timer: Keep track of rising and baking times with precision.
- Pastry Brush: For brushing the rolls with egg wash or melted butter, adding that beautiful sheen and flavor.
Directions
Recreating Martin’s Potato Rolls at home is a rewarding process. Follow these steps to achieve that perfect soft and slightly sweet texture.
Prepare The Dough
- Cook the Potato: Peel and dice one large russet potato. Boil in water until tender, about 15 minutes. Drain and mash until smooth.
- Activate the Yeast: In a small bowl, combine 1/4 cup warm water (110°F) with 2 1/4 teaspoons active dry yeast. Let it sit for 5 minutes until frothy.
- Mix Ingredients: In the bowl of a stand mixer, combine the mashed potato, activated yeast mixture, 1/4 cup warm water, 3 tablespoons granulated sugar, and 1 teaspoon salt. Mix until combined.
- Add Flour and Butter: Gradually add 4 cups all-purpose flour to the mixture. Mix on low speed using the dough hook attachment until the dough starts to come together.
- Knead the Dough: Increase the mixer speed to medium and knead for about 5 minutes until the dough is smooth and elastic.
- Incorporate Butter and Eggs: Add 1/4 cup unsalted butter, softened, and 2 large eggs to the dough. Continue kneading until fully incorporated and the dough is silky.
First Rise
- Prepare for Proofing: Lightly oil a large mixing bowl.
- Let it Rise: Place the dough in the prepared bowl, turning once to coat. Cover with plastic wrap or a damp cloth.
- Fermentation: Allow the dough to rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
Shape The Rolls
- Divide the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions.
- Form the Rolls: Shape each portion into a smooth, round ball by tucking the edges underneath and pinching the seam closed.
- Prepare Baking Sheets: Line two baking sheets with parchment paper, spacing the rolls evenly apart.
Second Rise
- Proof the Rolls: Place the shaped rolls onto the prepared baking sheets.
- Cover and Rise: Cover the rolls loosely with a clean kitchen towel.
- Final Rise: Let the rolls rise in a warm place for about 30 minutes, or until puffed and doubled in size.
Bake The Rolls
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Egg Wash: In a small bowl, whisk together 1 egg with 1 tablespoon of water. Brush the tops of the rolls with the egg wash for a shiny finish.
- Bake: Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the rolls are golden brown.
- Brush with Butter: Remove the rolls from the oven and immediately brush them with melted unsalted butter for a soft, glossy crust.
- Cool: Allow the rolls to cool slightly on a wire rack before serving.
Make-Ahead Instructions
To streamline your baking process and ensure fresh Martin’s Potato Rolls are always on hand, you can prepare parts of the recipe in advance. Here’s how I like to make ahead:
Preparing the Dough Ahead
- Mix and Knead the Dough:
I prepare the dough following the recipe steps up to the first rise. Once the dough has doubled in size, punch it down to release the air.
- Divide and Shape:
Divide the dough into individual roll portions and shape them into smooth balls.
- Store for Refrigeration:
Place the shaped dough balls on a parchment-lined baking sheet, ensuring they’re not touching. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
Freezing the Rolls
- Pre-Freeze:
After shaping the dough balls, arrange them on a baking sheet and freeze until solid, about 1-2 hours.
- Transfer to Freezer Bags:
Once frozen, transfer the rolls to a freezer-safe bag. Label with the date and store for up to 3 months.
- Baking from Frozen:
When ready to bake, place the frozen rolls in a greased baking pan. Allow them to rise at room temperature until doubled, then proceed with baking as usual, adding a few extra minutes to the baking time if needed.
Reheating Baked Rolls
- Store Properly:
After baking, let the rolls cool completely. Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Reheat for Freshness:
To enjoy warm rolls, preheat your oven to 350°F (175°C). Wrap the rolls in foil and heat for about 10 minutes until warmed through.
By following these make-ahead steps, you can enjoy Martin’s Potato Rolls with minimal effort, perfect for busy days or entertaining guests.
Storage Tips
Keeping your Martin’s Potato Rolls fresh ensures that every bite remains as delightful as the first. Here’s how I store them to maintain their soft texture and rich flavor:
Short-Term Storage
For immediate enjoyment, store the rolls at room temperature. Place them in an airtight container or a sealed plastic bag to keep them soft and prevent them from drying out. They stay fresh for up to 3 days when stored this way.
Refrigeration
If you need to extend their shelf life, refrigeration is a great option. Wrap the rolls tightly in plastic wrap or place them in an airtight container. Stored in the refrigerator, they remain good for up to 1 week. When you’re ready to enjoy them, reheat the rolls in the oven or microwave to bring back their softness.
Freezing
Freezing is perfect for long-term storage. Follow these steps to freeze your potato rolls:
- Cool Completely: Let the rolls cool completely after baking to prevent ice crystals from forming.
- Wrap Individually: Wrap each roll tightly in plastic wrap to protect them from freezer burn.
- Store Properly: Place the wrapped rolls in a freezer-safe bag or container.
- Label: Mark the container with the date and contents.
Frozen rolls can be kept for up to 3 months. To enjoy them, bake directly from frozen at 350°F (175°C) for 15-20 minutes or until heated through. For a softer crust, brush the rolls with melted butter right after baking.
Reheating Tips
Reheating your stored rolls correctly is key to maintaining their texture and flavor:
- Oven Method: Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and heat for about 10 minutes or until warm.
- Microwave Method: Wrap the rolls in a damp paper towel and microwave for 20-30 seconds to restore moisture.
- Enhance Softness: Brush the rolls with melted butter after reheating to keep them moist and add a rich flavor.
Storage Duration Table
| Storage Method | Duration |
|---|---|
| Room Temperature | Up to 3 days |
| Refrigerator | Up to 1 week |
| Freezer | Up to 3 months |
Maintaining Freshness
- Seal Properly: Always use airtight containers or plastic wraps to prevent air exposure.
- Avoid Overloading: Don’t overcrowd the storage containers to maintain the rolls’ shape and softness.
- Reheat Gently: Use gentle reheating methods to avoid drying out the rolls.
By following these storage tips, you can enjoy your homemade Martin’s Potato Rolls at their best, anytime you crave their deliciousness.
Conclusion
Baking Martin’s Potato Rolls at home has been a rewarding journey for me. Seeing the soft and fluffy rolls come out of my oven brings a sense of accomplishment I love. It’s amazing how simple ingredients can create something so delicious. Sharing this recipe with you feels great, and I hope it brings as much joy to your kitchen as it has to mine. Whether you’re making them for a family dinner or hosting friends, these rolls are sure to impress. Happy baking!
