Description
Spiced Potato Bread Rolls are soft, fluffy, and packed with aromatic spices and mashed potatoes, offering a flavorful twist on traditional bread rolls. Perfect for any meal or as a snack.
Ingredients
- 2 medium potatoes, peeled and cubed
- 3 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup warm milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- For the Spices:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili powder (optional, for heat)
- 1/4 teaspoon garam masala (optional)
- For the Topping:
- 1 tablespoon melted butter (for brushing)
- Fresh cilantro or parsley (for garnish, optional)
Instructions
- Boil the potatoes in salted water for 10-12 minutes or until fork-tender. Drain and mash them, letting them cool to room temperature.
- In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- In a large bowl, whisk together flour, salt, and spices (cumin, coriander, turmeric, chili powder, and garam masala). Add the yeast mixture, mashed potatoes, melted butter, and egg. Stir to form a dough.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. If sticky, add extra flour as needed.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 1-1.5 hours, or until doubled in size.
- Punch down the dough, divide into 12-16 pieces, and shape each into a ball. Place on a greased or parchment-lined baking sheet.
- Cover the rolls with a towel and let them rise for 30-45 minutes until puffed up.
- Preheat the oven to 375°F (190°C). Brush the rolls with melted butter and bake for 20-25 minutes, until golden brown.
- Cool on a wire rack. Brush with more melted butter and garnish with cilantro or parsley before serving.
Notes
- Storage: Store in an airtight container at room temperature for 2-3 days.
- Freezing: Cool completely, then freeze in a freezer-safe bag for up to 2-3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- For a vegan version, use non-dairy milk and vegan butter, and omit the egg.
- For a cheesy version, add shredded cheese into the dough before shaping the rolls.
- Prep Time: 30 minutes (plus rising time)
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
