Ingredients
- 1 cup mashed potatoes (no butter or milk added)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (110°F)
- 2 tbsp sugar
- 4 cups all-purpose flour (plus extra if needed)
- 1 tsp salt
- 1 large egg
- ¼ cup unsalted butter, softened
- 6–8 slices cooked bacon, crumbled
- 1 tbsp chopped fresh chives (optional)
- 1 egg (for egg wash)
Instructions
- Activate the yeast: In a large mixing bowl, combine warm milk and sugar. Stir in the yeast and let it sit for 5–10 minutes until foamy.
- Make the dough: Add mashed potatoes, egg, butter, salt, and 2 cups of flour to the yeast mixture. Mix well. Gradually add remaining flour until a soft dough forms.
- Knead it: Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes.
- First rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1 hour or until doubled in size.
- Shape the rolls: Punch down the dough and knead in the crumbled bacon and optional chives. Divide into 12–16 equal pieces and roll each into a ball. Place them on a greased or parchment-lined baking sheet or in a greased baking dish.
- Second rise: Cover and let the rolls rise again for 30–45 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Brush the tops with beaten egg for shine. Bake for 20–25 minutes or until golden brown.
- Serve: Cool slightly before serving. Perfect warm with a smear of butter or even some extra crumbled bacon on top.
Want to turn this into a make-ahead recipe or add cheese to the dough? I can help you tweak it!