You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Glorious Golden Potato and Onion Sandwich Rolls ~

IMG_5798Get out the deli-roast beef, Swiss cheese and horseradish sauce.  An onion roll turns any plain-Jane roast-beef sandwich into an extraordinary roast-beef sandwich.  I love potato bread and any type of slightly-sweet and pillowy-soft potato rolls in general. Unless I am specifically looking for a crusty, semi-firm roll, 'tater-type rolls are my all-purpose sandwich rolls of choice -- that includes hamburger and hot dog rolls too.  The only thing better than a soft, slightly-sweet potato-sandwich roll is a soft, slightly-sweet potato-sandwich roll laced with small bits of onion and herbs.

I tout these for roast-beef sandwiches -- they're great 'burger rolls too.

IMG_5769Imagine my glee when I successfully turned my brioche in the bread machine recipe into glorious, golden potato rolls.


1/2  cup buttermilk

3  tablespoons salted butter, cut into pieces, preferably at room temperature

1/2  cup mashed Yukon gold potato, from 1 medium-large potato that has been microwave-baked (I use a slightly-generous half cup)

1  extra-large egg, lightly-beaten 

3  tablespoons sugar

2  1/4  cups unbleached, all-purpose flour

1  teaspoon each:  dried herbes de Provence, sea salt and coarse-grind black pepper

2  teaspoons onion powder

2  tablespoons dehydrated minced onion

1  packet Fleischmann's granulated yeast, not rapid-rise yeast granules

no-stick cooking spray

IMG_5702 IMG_5706 IMG_5706 IMG_5706 IMG_5706~Step 1. In a 1-cup measuring container, in the microwave, heat the buttermilk to steaming, 30-45 seconds.  Add the butter cubes.  Using a fork, stir until the butter is melted into the buttermilk.  Add the mashed gold potato.  Stir until nicely incorporated.  Using the fork, in a small bowl, whisk the egg, then stir it into the mixture.  Add and stir in the sugar.

IMG_5717 IMG_5717 IMG_5717 IMG_5717 IMG_5717~Step 2.  Add the liquid buttermilk/potato mixture to bread pan of bread machine.  In a medium bowl, measure and place the flour, herbes de Provence, salt, pepper, onion powder and dehydrated minced onion, then, using the fork give the dry ingredients a gentle stir.  Scoop dry ingredients atop wet ingredients.  DO NOT STIR.  Using your index finger, make a shallow well in the top of the flour mixture and pour the yeast granules into the well.

IMG_5728 IMG_5728 IMG_5732~Step 3.  Insert the bread pan into the bread machine.  Select the "dough" cycle for a 1-pound loaf, then press "start".  In less than 1 1/2 hours you will have a light, manageable dough that has proofed twice.

IMG_5736 IMG_5736 IMG_5736 IMG_5736 IMG_5752 IMG_5752~Step 4.  Line a 17 1/2" x 12 1/2" baking pan with parchment.  When bread machine signals the dough has proofed, lightly-spray a light-weight plate with no-stick and lightly-oil your fingertips with a bit of the no-stick spray from the plate. Using your oiled fingertips, transfer dough to prepared plate, which has been place on a kitchen scale.  You will have 1 1/2 pounds dough.  Using the scale as a measure, divide dough into 8, 3-ounce pieces.  Between the palms of your hands, roll each piece into a ball and arrange the balls of dough, well-apart, on prepared pan.  Cover the pan with a lint-free cotton flour-sack-type towel and allow to rise a third time, by about 1/2 half (not doubled), about 45 minutes.

IMG_5756 IMG_5756 IMG_5756~Step 5.  Bake rolls on center rack of preheated 350º oven, until golden brown, and, when tapped with the knuckle of your index finger, they sound hollow, about 18-20 minutes.  Do not over bake.  Transfer to a wire rack to cool completely, 1-2 hours.  Best served same-day-baked, but they're fine the next day too.

IMG_5773 IMG_5773 IMG_5773 IMG_5773 IMG_5773 IMG_5773~Step 6.  My favorite sandwich served on these onion rolls:  a copious slather of horseradish sauce, a generous layer of shaved red onion, a heaping handful of very-thinly-sliced rare-roasted deli-beef, and two thin slices of lacy Swiss cheese.

Cool rolls completely, 1-2 hours, then slice & serve:

IMG_5810Top w/horseradish sauce, red onion, a heap of beef & Swiss:

IMG_5813Glorious Golden Potato and Onion Sandwich Rolls:  Recipe yields 8, 3 1/2"-4"-round sandwich rolls.

Special Equipment List: bread machine; 1-cup measuring container; fork; bread machine; kitchen scale; 17 1/2" x 12 1/2" baking pan; parchment paper; lint-free flour-sack-type towel; wire cooling rack; serrated bread knife

IMG_5577Cook's Note:  I adore sweet potatoes.  As long as I can find them in the grocery store, which is about nine months out of the year, I keep them on hand always, as, for me, a humble, baked sweet potato slathered with butter is a meal.  That said, for a variation on the potato-roll theme, one that I make each year for Thanksgiving,  try my recipe for  ~ Sweet & Savory Herbed Sweet Potato Dinner Rolls ~. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment