Potato Rolls

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Potato rolls are soft, chewy and buttery. The mashed potatoes make the rolls very pillow-y and add that little extra something to make them melt in your mouth!

Potato Dinner Rolls are a new twist on an old favorite. They are simple and delicious and sure to be a big hit at your next dinner!! Try serving these with Slow Cooker Roast Chicken, Buttermilk Fried Chicken, or Crock Pot Pork Roast.

Potato rolls on baking sheet

Yes – Made with Mashed Potatoes!

If you are anything like our family, you rarely have left over mashed potatoes. But trust me, scooping out 1/2 a cup to make these potato rolls is worth it!

What is a potato roll? Potato rolls are a simple yeast dinner roll but they also have mashed potatoes inside. Mashed potatoes gives it a soft and sweeter taste and texture than normal white rolls

Oh my yes are these rolls good! They are dense yet tender, moist but not at all heavy, these are the perfect soft dinner roll.

Potato rolls dough

Which potatoes to use?

Use plain mashed potatoes- You want to use plain mashed potatoes to make these rolls. 

When you mix up a batch of mashed potatoes, be sure to take out a cup before you add milk, butter and other seasonings. 

Instant potatoes: If you have a package of instant potatoes in the pantry you can easily use that instead of making regular mashed potatoes. Some recipes say to just add potato flakes, but if a recipe calls for mashed potatoes, then be sure to whip up an equal amount of instant potatoes. 

Potato bread rolls dough on baking sheet

How to Make Potato Rolls

DISSOLVE. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water.

ADD. In a small microwave safe bowl or measuring cup, add the milk, mashed potatoes, and 4 tablespoons butter.

HEAT. Heat on high for one minute, stir, then heat for an additional 30-60 seconds, until the butter is melted and the milk is warm but not hot.

ADD. Add the milk mixture, sugar, salt, and egg to the yeast mixture. Add two cups of flour, and mix to combine.

MIX. Mix in additional flour, 1/4 cup at a time, to form a soft dough that pulls away from the sides of the bowl.

KNEAD, SHAPE, & RISE. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.

DIVIDE. After one hour, gently punch the dough down. Preheat the oven to 400. Divide the dough into 24 pieces and shape each piece into a ball. Place the balls of dough on a greased or parchment lined baking sheet.

RISE. Cover and let rise for 30-60 minutes, until the dough springs back when touched lightly.

BAKE. Bake 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter. Serve warm.

Risen potato roll dough

Recipe Tips

Spacing: If you want a pull apart bread with softer sides, then space the dough balls closer together. For rounded, browned all over, crustier rolls, then add more space in between each dough ball. This way they dont touch when they’re baking. 

How to raise faster: The warmer the environment the faster the yeast will rise. One of my favorite ways to get my rolls to rise faster is to place them in a warm oven. Preheat the oven to 200  degrees F. Cover the bowl with a damp cloth. Turn OFF the oven . Place the bowl in the oven to rise. 

Another trick I like to use is to place the dough near the crock pot or near the stove if I am cooking other things. You just have to remember to turn the dough every so often so that all sides are venly exposed to the warmth.

This last tip is one I saw online, I haven’t used it yet, but wanted to share the idea. Fill a mixing bowl with hot water and place a plate over the top of the bowl. Next, place the bowl of dough on top of the plate and cover the dough bowl with a tea towel. The heat from the hot water will warm the bowl of dough.

Potato dinner rolls on plate

Making Ahead of time + Freezing

Make ahead dough: To make the dough a day ahead simply mix up the dough in steps 1 and 2, but instead of letting it rise for an hour on the counter, cover the bowl and stick it in the fridge to rise overnight. The colder environment will make the yeast rise much more slowly. The next day shape into balls and let them rise again, however because the dough is chilled the rise time may take almost twice as long.  Bake according to the recipe.

To freeze dough balls: Follow the recipe but instead of placing the dough balls on  a pan to be baked you will want to place the pan into the freezer. Once the dough balls are solid transfer them to a freezer safe container. You can keep them frozen for up to 6 months. 

To bake: place frozen dough balls in a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow to rise for about 4 hours before baking.  

Leftovers: Store any leftover rolls in ziploc on the counter. They should last 2-3 dyas. You can also wrap the leftovers in plastic wrap, then again with foil and store them in the freezer for up to 3 months. 

Leftover rolls are delicious with jam or butter, but you can also use them to make sliders, mini sandwiches, croutons, serve with soup or any meal.

What to serve with potato rolls?

ANYTHING!! Consider these guys a classic roll, so whatever meals you love most with dinner rolls, is great for this recipe too! Some of our favorites, include:

Potato roll recipe

For more Roll Recipes:

Potato Roll Recipe

Potato rolls are soft, chewy and buttery. The mashed potatoes make the rolls very pillow-y and add that little extra something to make them melt in your mouth!

Prep Time 20 minutes
Cook Time 10 minutes
Rise Time 2 hours
Servings 24

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1 cup milk
  • 1/2 cup prepared mashed potatoes
  • 4 tablespoons butter
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 egg
  • 4-5 cups flour
  • 2 tablespoons butter melted

Instructions

  1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water. In a small microwave safe bowl or measuring cup, add the milk, mashed potatoes, and 4 tablespoons butter. Heat on high for one minute, stir, then heat for an additional 30-60 seconds, until the butter is melted and the milk is warm but not hot.

  2. Add the milk mixture, sugar, salt, and egg to the yeast mixture. Add two cups of flour, and mix to combine. Mix in additional flour, 1/4 cup at a time, to form a soft dough that pulls away from the sides of the bowl. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.

  3. After one hour, gently punch the dough down. Preheat the oven to 400. Divide the dough into 24 pieces and shape each piece into a ball. Place the balls of dough on a greased or parchment lined baking sheet. Cover and let rise for 30-60 minutes, until the dough springs back when touched lightly.

  4. Bake 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter. Serve warm.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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