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Potato rolls are a delicious addition to any meal, whether it’s a holiday feast or a casual dinner.
These soft and fluffy rolls have a unique taste and texture, thanks to the addition of mashed potatoes in the dough.
While they may seem intimidating to make, these yeast bread potato rolls are actually quite simple and straightforward.
Table of Contents
Why You’ll Love Potato Rolls
- Soft and Fluffy – These potato buns have a wonderful soft and fluffy texture that, when combined with butter, just melts in your mouth.
- Taste – These homemade dinner rolls taste so good served warm with butter that it may become one of your favorite bread recipes, or should I say roll recipes. Once you make these rolls, you won’t have a need to buy Martin’s potato rolls.
- Special occasions – These potato dinner rolls are so good that they are perfect for social occasions, such as holiday meals or Sunday dinners, when you can serve them with your favorite main dishes.
- Leftovers – This homemade rolls recipe is a great way to use up leftover mashed potatoes.
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Yeast – I used instant yeast, but active yeast will work as well; you will need to let the yeast proof first, and it may take just a little longer to rise.
- Potatoes – You can make mashed potatoes, use leftover mashed potatoes, or use instant mashed potatoes.
- Butter – You’ll need real butter, not margarine, and let the butter sit out a little bit before starting the recipe to bring the butter up to room temperature.
- Egg – It’s best if you let the eggs sit out before starting so they come up to room temperature.
Dry Ingredients
- All-Purpose Flour – I used all-purpose flour, but you could also use bread flour if you prefer.
- Flaky sea salt
For the full list of ingredients, with measurements, scroll down to the recipe card at the bottom of the blog post, just above the comments.
How To Make Potato Rolls
Combine the warm water, sugar and yeast together in the bowl of a stand mixer. Let stand for 3 minutes or until it starts to bubble.
Add the milk, mashed potatoes, 6 tablespoons of melted butter, sugar, salt and the egg. Stir to combine.
Add 4 cups of flour and using the dough hook, set it on medium to mix. Add more flour until it forms a nice ball. Knead for 7 minutes or up to 15 minutes by hand. Check the dough. It should be stretchy when pulled apart. It shouldn't just break apart.
Form a ball with the dough and cover with a cloth. Place in a warm place (oven) and allow to rise until doubled for about an hour.
Push the dough down and divide it into 24 evenly-sized pieces. Roll into balls.
Spray a large pan with cooking spray and place the dough balls evenly in the pan.
Let the rolls rise until doubled.
Heat the oven to 350°. Bake the rolls for 12 to 15 minutes or until lightly browned.
Brush the tops of the rolls with the remaining 2 tablespoons of melted butter.
Recipe Tips
- Proof – To proof the yeast, you need to add it to the warm water and sugar and allow it to bubble for 3 to 5 minutes. If the yeast doesn't begin to bubble, you will need to dump it out and start over with fresh yeast.
- Rise – Turn your oven to 200°, and once it is warm, turn it off. Place your prepared dough in the warm oven to let it rise quickly. Do NOT forget to turn off the oven.
- Potatoes – You can make fresh mashed, unseasoned potatoes or use leftover mashed potatoes that are seasoned.
- Potato Water – If you are making the mashed potatoes at the time you are preparing the rolls, save the potato water to use instead of the warm water.
- Stand Mixer – These are easiest made in a large stand mixer or a bread machine. They can even rise the first time in the bread machine, then remove and shape into rolls and place on your pan.
Storage
- Refrigerator – Store in an airtight container in the refrigerator for up to 5 days.
- Make Ahead – Prebaked rolls may be frozen, then thawed, and allowed to rise before baking.
- Freezer – Baked rolls can be stored in an airtight container and frozen for up to 3 months.
Equipment Needed
- Large Bowl
- Plastic wrap
Serve with delicious Oven Baked Chicken, Air Fryer Carrots, and Marinated Green Bean Salad for a complete meal.
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Recipe
Ingredients
- 1/4 cup warm water
- 1/4 cup sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 cup milk
- 1 cup prepared mashed potatoes
- 8 tablespoons melted unsalted butter divided
- 1 1/2 teaspoon salt
- 1 egg
- 4-5 cups all-purpose flour
Instructions
- Combine the warm water, sugar and yeast together in the bowl of a stand mixer. Let stand for 3 minutes or until it starts to bubble.
- Add the milk, mashed potatoes, 6 tablespoons melted butter, sugar, salt and the egg. Stir to combine.
- Add 4 cups of flour and using the kneading paddle, set on medium to mix. Add more flour until it forms a nice ball. Knead for 7 minutes or up to 15 minutes by hand. Check the dough. It should be stretchy when pulled apart. It shouldn't just break apart.
- Form a ball with the dough and cover with a cloth. Place in a warm place (oven) and allow to rise until doubled for about an hour.
- Push the dough down and divide into 24 even size pieces. Roll into balls.
- Spray a large pan with cooking spray and place the dough balls evenly in the pan.
- Let the rolls rise until doubled.
- Heat the oven to 350°. Bake the rolls for 12 to 15 minutes, or until lightly browned.
- Brush the tops of the rolls with the remaining 2 tablespoons of melted butter.
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