Super soft and buttery, these Potato Rolls are quickly becoming a staple! Mashed potatoes are the secret ingredient that make these rolls super soft for days after they’ve been made.
Everyone needs good dinner rolls, and these are among our favorite! If you want to try even more roll recipes, make sure you check out these Parker House Rolls, Butterhorns, or Crescent Rolls with Cheese.
To know me is to know that I love a good roll. Well, any bread for that matter.
But I refuse to have a holiday meal without homemade rolls on the table.
And Sunday dinners will more than likely have some sort of bread.
I’m really obsessed.
For years, my go-tos have been my Lion House Rolls or my easy Dinner Roll Recipe.
But now – there’s a new contender.
These Potato Rolls are not only filled with flavor, but they are so soft and fluffy. And my favorite thing is that they stay soft and delicious for days after you make them. As long as they don’t all get eaten!
Ingredients
- Flour: I like to use all-purpose flour. You could use bread flour for a more sturdy roll, but I like it super soft and tender.
- Mashed Potatoes: For this recipe, you need plain mashed potatoes. So sorry – the leftover mashed potatoes from last night’s dinner won’t work for this recipe. To get 1 cup of mashed potatoes, you’ll need about 1 large potato. I also included the weight because you don’t want to tightly pack the measuring cup.
- Water: Make sure your water is not hot, but not cold. Just warm to the touch is best.
- Butter: The butter needs to be at room temperature so that it will incorporate into the bread dough.
- Eggs: You’ll need large eggs, and they should be at room temperature.
- Sugar: While these rolls do have a little bit of sweetness to them, they are not overly sweet. The sugar helps with the structure of the dough.
- Yeast: You can use either instant or active dry yeast. I use active dry yeast most often.
- Salt: The salt is very important for flavor. I like to use sea salt or kosher salt.
How to Make Potato Rolls
Add all of your ingredients (holding back a little bit on the flour) to a large bowl or the bowl of a stand mixer. (Yes – you can make this by hand, too!!)
Mix it all together, then change to the dough hook (or pour it out onto a counter). Knead it, adding more flour as needed, until the dough comes together and is soft. It will still stick to the bottom of the bowl, but it shouldn’t be overly sticky.
Place the dough in a greased bowl and cover with plastic wrap or a towel.
Let the dough rise until doubled in size.
Once the dough has risen, punch it down and then divide the dough into 15 equal pieces. Shape the dough and place in a greased 9×13-inch baking pan.
Let the dough rise again until doubled.
Bake the rolls until they are golden brown.
Tips and Tricks
I like to bake these in a 9×13-inch baking pan so that they become a pull-apart style roll. If you want them to brown more on all sides, you can bake them on a bigger baking sheet, keeping the rolls further apart from each other.
If desired, you can brush melted butter on the rolls after they come out of the oven.
Shape the rolls by taking one ball at a time and pulling the edges together to form a ball. Place the ball on a countertop, then place your dominant hand over the ball in a cupping shape. Use gentle pressure as you move your hand in a circular shape. The dough will tighten up a bit and become smooth.
Make Ahead and Storage Instructions
You can make these rolls the night before, and refrigerate the pan after shaping into rolls. The next day, let them sit at room temperature until they have risen. It will take longer for them to rise, though, since they will be coming from a cold refrigerator.
You can also make the rolls completely ahead of time and then freeze the baked rolls. Freeze for up to 3 months.
Store any leftover rolls in an airtight container. They will last up to 4 days. One thing I love about these rolls is that they are still delicious a day or two after you make them!
More Bread Recipes
Artisan Bread Recipe
White Bread Recipe
French Bread Recipe
Hawaiian Bread
Peasant Bread
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Potato Rolls
Ingredients
- 4 to 4 1/2 cups all-purpose flour
- 1 cup (7.5 oz) mashed potatoes
- 3/4 cup warm water
- 6 tablespoons butter at room temperature
- 2 large eggs at room temperature
- 1/3 cup sugar
- 2 1/2 teaspoons dry yeast active or instant
- 2 teaspoons salt
- Butter for finishing optional
Instructions
- In a large bowl, or the bowl of a stand mixer, combine 4 cups of flour, the mashed potatoes, water, butter, eggs, sugar, yeast and salt. Mix all of the ingredients together, adding up to another half cup of flour if the dough is overly sticky. If using a mixer, change to the dough hook and knead until you have a smooth, soft dough. If making by hand, turn the dough onto a lightly floured surface and knead until the dough is smooth.
- Lightly grease a large bowl and add the dough. Cover with plastic wrap or a towel, and let it sit until it has doubled in size, about and hour and a half.
- Once the dough has risen, punch it down and divide it into 15 equal portions. Working with one portion of dough at a time, pinch the edges together to form a ball. Place the ball on a counter and cup you hand over it. Work your hand in a circle, gently pushing pressure on the dough until you feel it form a smooth ball.
- Place the dough balls in a greased 9×13-pan, 3 rows of 5 rolls each. Cover the pan and let the rolls rise again until doubled, another hour and a half.
- When the rolls have almost risen, heat the oven to 350ºF.
- Uncover the pan and bake the rolls until they are golden brown, about 25 minutes.
- If desired, brush the rolls with melted butter when they are still warm.
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