The secret to the fluffiest potato rolls is sitting in your pantry

While some people might prefer to let the bakery handle baking all the bread, sometimes a warm, fluffy roll straight from the oven offers the most delicious bite. Although some people might be over creating that perfect dough starter, that method isn’t the only bread on the table. With this recipe from Libby’s, the fluffiest potato rolls could become a new family tradition.

Recently, Libby’s partnered with Jocelyn Delk Adams, known for her brand Grandbaby Cakes. Jocelyn has showcased creative and flavorful ways to revitalize classic recipes in a modern way. One of those ways is rediscovering how to use canned vegetables in thoughtful ways.

During a recent conversation with Jocelyn, she shared a couple of reasons why Libby’s canned vegetables should be a pantry staple. Specifically, she said it is important to have convenient options when that super busy schedule is overflowing. “Cutting down on time in the kitchen without sacrificing the nutrition,” is a big win for her.

In some ways, those simple concepts are what drives the Cans contest from Libby’s. Home cooks are encouraged to create an original idea or offer their “retake” on a Thanksgiving recipe. A quick search for #LibbysCansgivingContest shows a variety of recipes that prove deliciousness is sitting in the pantry waiting to be discovered.

To inspire everyone’s creativity in the kitchen, Libby’s shared this recipe for Libby’s Herbed Potato Rolls. As everyone can see, the secret is Libby’s canned potatoes.

Here’s how to make the fluffiest potato rolls.

• Total Time: 12 hours 30 minutes
• Prep Time: 12 hours
• Cook Time: 30 minutes
• Servings: 12 large rolls

Ingredients

For the Potato Rolls

• 6 cups all purpose flour, sifted
• ½ cup cane sugar
• 2 tablespoons instant yeast
• 2 teaspoons kosher salt
• 1-15 ounce can Libby’s Whole Potatoes, drained, slightly warmed, and mashed ● 1 cup warm water
• 2 large eggs, room temperature
• ½ cup unsalted butter, melted

For the Herb Butter Glaze

• ½ cup unsalted or salted butter, melted
• 2 teaspoons dried rosemary, crushed/finely chopped
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 3-4 cloves garlic, finely minced

Instructions

1. This rises overnight so factor in when making. In the bowl of a stand electric mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed to combine, about 30-60 seconds.

2. In a separate bowl, stir together the mashed potatoes and melted butter. 3. Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl.

4. Mix on low speed until a dough forms, about 4 minutes.

5. Turn up the speed to medium, then continue to mix for another 3-4 minutes. You should expect a fairly smooth but slightly sticky dough.

6. Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.

7. Transfer the bowl to the refrigerator to rise overnight. This dough can be made up to 2 days in advance.

8. Once ready to bake, remove the dough from the fridge and allow it to come back to room temperature, about 45-60 minutes.

9. Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball. Transfer the tightly rounded dough into a large greased baking dish spaced a bit apart. Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. They should be visibly puffy.

10. Preheat the oven to 375 degrees. Place the oven racks in the middle of the oven. 11. Remove the towel from the rolls and bake the rolls until golden-brown and cooked through, about 20-25 minutes. Remove the rolls from the oven and immediately brush them with the herb butter. (see below). Serve hot and fresh!

12. Assemble the Herb Butter. In a small saucepan, melt butter over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant, careful not to brown.

How have you re-imagined some classic recipes? What creative uses do you have for canned vegetables?