Potato Rolls

I just pulled these heavenly potato rolls out of the oven, and my kitchen smells like a dream! 

There’s something magical about homemade bread, especially when it’s infused with the goodness of mashed potatoes.

These rolls are my go-to for family dinners, potlucks, and even weeknight meals!

I love how soft they turn out, with a golden crust just begging to be torn into. Trust me, you won’t be able to resist them!

Why You’ll Love These Potato Rolls

Soft & Fluffy Texture: These rolls are incredibly soft and fluffy, making them a delightful addition to any meal.

Versatile: Perfect for breakfast, lunch, or dinner, they complement everything from jams to savory dishes.

Satisfying Taste: The combination of mashed potatoes and butter results in a rich, comforting taste that’s sure to impress.

Homemade Appeal: Baking these rolls yourself adds a personal touch to your meals, showcasing your culinary skills.

Ingredients

• Unseasoned Mashed Potatoes: The secret ingredient for extra soft, fluffy rolls. They add moisture and a subtle, earthy flavor.
  
• Active Dry Yeast: The leavening power behind the rise transforms dough into airy, pillowy rolls.
  
• Warm Water: It wakes up the yeast and gets the party started.
  
• Milk: It lends richness and tender texture. Room temperature is key for happy yeast.
  
• Unsalted Butter: It brings buttery goodness to every bite.
  
• Granulated Sugar: A touch of sweetness balances the flavors. It also helps the rolls achieve a golden hue.
  
• Kosher Salt: It enhances all the flavors.
  
• Eggs: They bind the ingredients and add structure. Room temperature is key.
  
• All-Purpose Flour: It provides structure and supports the rise.
  
• Flaky Sea Salt or Melted Butter (Optional): A sprinkle of salt or a brush of butter takes these rolls over the top.

How to Make Potato Rolls

These rolls are so easy, yet you’ll feel like a pro baker! 

1. Prepare the yeast mixture. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water. Let sit for 5 minutes until foamy.

2. Combine the wet ingredients. In a small microwave-safe bowl, combine the milk, mashed potatoes, and butter. Heat until the butter is melted and the mixture is warm (120-130°F). Add to the yeast mixture along with the sugar, salt, and eggs. Mix until combined.

3. Add the flour. Gradually mix in 4½ cups of flour until a soft dough forms that pulls away from the sides of the bowl. If the dough is too sticky, add the remaining ½ cup of flour a little at a time.

4. Knead the dough. Knead the dough by hand or with a dough hook for 6-8 minutes until smooth and elastic. Shape into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour until doubled in size.

5. Shape the rolls. Punch down the dough and divide into 24 equal pieces. Shape each piece into a smooth ball and place in a greased 13×9-inch baking pan. Cover and let rise for 30-45 minutes until puffy.

6. Bake the rolls. Preheat the oven to 350°F. Brush the rolls with egg wash if desired. Bake for 20-25 minutes until golden brown.

7. Finish the rolls. Once the rolls are out of the oven, brush the tops with melted butter for extra richness. For a savory touch, sprinkle a bit of flaky sea salt on top. Let the rolls cool slightly before serving. They’re perfect warm with butter or jam!

Tips for the Best Potato Rolls

Here are some of my tried-and-true tips for irresistible rolls. 

• Perfect your potato prep. Use plain, unseasoned mashed potatoes to control the moisture and texture of your rolls. Avoid any potatoes with added butter, milk, or seasonings.
  
• Control the temp. Ensure all ingredients (eggs, milk, potatoes) are at room temperature for optimal yeast activation and even dough development.
  
• Try a kneading trick. Knead until the dough passes the “window pane test.” It should stretch thin enough to see light through without tearing.
  
• Keep things uniform. Use a kitchen scale to divide the dough into equal portions for consistent sizing and even baking.
  
• Get ahead of the game. For make-ahead rolls, refrigerate the dough after shaping into balls. Let it come to room temperature for 30-60 minutes before baking.
  
• Serve them in style. Serve warm with honey butter, as sandwich rolls, or alongside soups and stews. 

How to Store

Keep leftover rolls fluffy and fresh with these tips.

To Store: Keep them in an air-tight container or sealed plastic bag at room temperature for up to 3 days. In humid environments, store them in the refrigerator for up to 5 days to prevent mold.

To Freeze: Place the completely cooled rolls in a freezer bag, remove as much air as possible, and freeze for up to 1 month. Thaw the frozen rolls at room temperature for about 1 hour before reheating.

To Reheat: Wrap the rolls in foil and warm in a 350°F oven for 5-7 minutes. For individual rolls, microwave for 10-15 seconds, wrapped in a slightly damp paper towel.

Potato Rolls

Course: Side DishCuisine: American

Servings

24

servings

Prep time

25

minutes

Cooking time

25

minutes

Calories

149

kcal

Once you try these soft and fluffy potato rolls, you’ll be hooked! They’re the perfect accompaniment to any main course.

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Ingredients

• 2 ¼ teaspoons active dry yeast

• ¼ cup warm water (105-110°F)

• 1 cup milk, room temperature

• ½ cup unseasoned mashed potatoes, lightly packed

• 6 tablespoons unsalted butter, softened

• ¼ cup granulated sugar

• 1 ½ teaspoons kosher salt

• 2 large eggs, room temperature

• 4 ½ – 5 cups all-purpose flour

• Optional: Flaky sea salt or melted butter for finishing

Instructions

• In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water. Let sit for 5 minutes until foamy.
• In a small microwave-safe bowl, combine the milk, mashed potatoes, and butter. Heat until the butter is melted and the mixture is warm (120-130°F). Add to the yeast mixture along with the sugar, salt, and eggs. Mix until combined.
• Gradually mix in 4½ cups of flour until a soft dough forms that pulls away from the sides of the bowl. If the dough is too sticky, add the remaining ½ cup of flour a little at a time.
• Knead the dough by hand or with a dough hook for 6-8 minutes until smooth and elastic. Shape into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour until doubled in size.
• Punch down the dough and divide into 24 equal pieces. Shape each piece into a smooth ball and place in a greased 13×9-inch baking pan. Cover and let rise for 30-45 minutes until puffy.
• Preheat the oven to 350°F. Brush the rolls with egg wash if desired. Bake for 20-25 minutes until golden brown.
• Once the rolls are out of the oven, brush the tops with melted butter for extra richness. For a savory touch, sprinkle a bit of flaky sea salt on top. Let the rolls cool slightly before serving. They’re perfect warm with butter or jam!

Notes

• Be sure to use unseasoned mashed potatoes without any added milk, butter, or flavorings.
• For make-ahead rolls, refrigerate the dough after shaping into balls. Let it come to room temperature for 30-60 minutes before baking.
• Baked rolls can be frozen for up to 1 month. Thaw at room temperature and reheat before serving.

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