Posted by Cosmic Healing on Feb 13, 2026
Okay time for a recipe for all you fine folks! Y’all probably could have guessed that my insta explore page is full of food videos, and recently I’ve seen salt bread all around. It’s essentially a pretty simple roll recipe with salted butter stuck inside to add flavor, softness, and a crunch on the outside. I’m not currently in a position to try making it, but I am looking forward to the day!
So even though I cannot share a salt bread recipe, I will share one of my new favorite bread recipes — potato bread.
Also quick plug(!), check me out on an episode of Fat Joy with Sophia Apostol. Sophia is facilitating a fabulous program called Fat Joy Creation Lab, which is a place to dream, develop, and begin your fat-positive project.
Okay back to the potato bread — there are 5 parts to this recipe:
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make some mashed potatoes
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make the dough using the mashed potatoes
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let the dough rise
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shape the dough + let it rise again
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bake!
Here’s what you’ll need:
Quick Mash Potato
a large potato (or couple smaller ones), peeled and cut into 1/2 inch chunks
14g (1 tbsp) unsalted butter
30-40g (2-3 tbsp) milk
Dough
120-130g (~1/2 cup) mashed potatoes, room temp
180g (3/4 cup) milk, room temp
56g (4 tbsp or 1/4 cup) unsalted butter, softened
55g (1 large) egg, room temp
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60g (1/4 cup) leftover potato water
45g (3 tbsp) granulated sugar
8g (2 1/4 tsp) yeast
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560g (4 cups) bread flour OR AP flour
12g (2 tsp) salt
Directions
a stand mixer makes this process easier, but it is not required. if you are kneading the dough by hand, you should mix the ingredients in a bowl with a spatula, and then move the dough to a clean surface once most of the flour has incorporated.
Part 1: Make the mashed potatoes
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put a pot of water on the stove to boil
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peel and cut a russet/yellow large potato (any plain potato should work, but may alter the texture slightly)
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cut the potato into chunks
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boil the potato chunks until a fork/knife can easily pierce through
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note: you’ll want to save 1/4 cup of this water
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take out the butter, milk, and egg needed for the dough so they can come to room temperature
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drain the potatoes — be sure to save a 1/4 of the water in a separate receptacle for the dough
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add about 1 tbsp of butter and a few splashes of milk — you want them smooth, but also don’t worry too much if you have a lil lump here and there if you can’t get them all
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note: you could make a meal-sized portion of mashed potatoes, and just take out 1/2 cup before you fully season them
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Part 2: Make the dough
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combine the warm (not hot!!)potato water with the sugar (3 tbsp) and yeast (2 1/4 tsp) and let sit for 5 min while you…
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note: this process is called blooming the yeast. you are feeding it with sugar, and it’ll produce gas
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combine the flour (4 cups) and salt (2 tsp) in the bowl of your stand mixer or in a large bowl
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add the mashed potato (1/2 cup), room temp milk (3/4 cup), egg, and bloomed yeast mixture to the flour + salt
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mix these ingredients by hand until it’s mostly combined then start the stand mixer at level 2 or 3
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after 5-7 minutes, once there is no more dry flour, add butter 1 tablespoon at a time — let 1 tablespoon incorporate before adding the next until all 4 tablespoons have been added
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continue kneading the dough in the mixer for another 7-10 minutes
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check the dough’s readiness by stretching a small piece—when the light can shine through it, it’s good to go
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note: this is called the windowpane test if you want to look it up
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Part 3: Let the dough rise
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once the dough is done kneading, pick it up from the bowl with lightly oiled hands and knead it in your hand a few times to create a smooth ball
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lightly oil either the mixing bowl or a new clean bowl and place the dough in there
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cover and let rise until doubled in size (about 1-2 hours depending on the temperature of your kitchen — warmer kitchens lead to a faster rise)
Part 4: Shape the dough + rise again
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shape the dough as you like
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this could make 12 dinner rolls, 8 buns, 6 hoagie-ish rolls
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cover the dough and let rise again until they’ve not quite doubled in size
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preheat the oven to 375° F
Part 5: Bake
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put the bread in the hot 375° F oven
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bake for 15-20 minutes, be sure they are golden brown on the top and bottom
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let them cool for a few minutes to allow the steam to remain inside the bread
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I like to rub a stick of butter on top to glaze the bread, this provides a shine and softness to the outside that I really enjoy
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And there you have it!!
I’ve eaten this potato bread in various forms! It’s so yummy as a plain roll or I’ve even enjoyed it as a breakfast sandwich roll, which is a feat because I’m a firm believer of breakfast sandwiches being strictly on bagels, english muffins, or toast. I’ve used leftovers for french toast, but honestly, this typically doesn’t last more than 2-3 days.
Let me know how this recipe works out for you!! You can reach me at [email protected]
wishing you many yummy meals ahead,
erica joy
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