Martin's potato rolls stand out due to their unique recipe utilizing boiled and mashed potato pulp or dehydrated potato granules, creating a buttery, slightly sweet crumb. Their longevity is attributed to moisture retention, surpassing regular wheat bread. The company maintains its traditional Dutch Pennsylvania family recipe, emphasizing whole and natural ingredients. While competitor brands often use inferior potato flakes, Martin's relies on potato flour and high-protein wheat flour, enhancing the rolls' texture and flavor. The delicious rolls are famously favored for hamburgers, praised for their ability to absorb flavors without losing structure.
Potatoes' pillowy, starchy pulp makes equally pillowy, hearty bread. Martin's potato rolls, made with whole, natural ingredients, offer a buttery, slightly sweeter crumb that is irresistibly squishy.
Unlike competitor brands using potato flakes, Martin's uses potato flour and high-protein wheat flour for elasticity, resulting in a longer shelf life and excellent moisture retention.
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