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These soft and fluffy potato rolls are made with mashed potatoes, giving them an amazing tender texture and rich flavor. Perfect for dinner, holidays, or anytime these homemade potato rolls bake up golden and soft every time.
Why You’ll Love This Recipe!
You would never guess there are mashed potatoes in these rolls, but they’re the secret ingredient that gives them their incredibly soft, fluffy texture. The potatoes blend right into the dough, adding moisture and tenderness without making the rolls taste like potatoes at all. When I recently served them at a family Sunday dinner, everyone absolutely loved them and couldn’t stop commenting on how light and soft they were. These are the kind of homemade rolls that have people reaching for seconds—and asking for the recipe. Just watch them disappear!
Ingredients for Potato Rolls
- All purpose flour
- Water
- Dry Active Yeast
- Mashed Potatoes
- Butter, salted
- Sugar or Honey
- Salt
- Egg
How to Make Potato Rolls
- Dissolve dry active yeast into warm water (105-110 degrees F). Stir to mix. Let sit for 5-10 minutes until foamy.
- In the bowl of a stand mixer with the dough hook attachment, combine milk, mashed potatoes, softened butter, sugar and salt. Mix to combine.
- Add in yeast mixture and eggs. Mix to combine.
- Pour in flour and knead for 5 minutes or until dough is smooth and soft and does not stick to the sides of the bowl. It can be slightly tacky but not sticky.
- Cover dough and let rise until double in size, about 1 hour.
- Cut dough into 12 each size pieces and roll into balls.
- Place dough balls into a lightly greased 9 x 13 inch baking dish.
- Cover and allow to rise until double in size, about 30-45 minutes.
- Bake in a 400F degree oven for 10-12 minutes or until golden brown on top and cooked through.
- Remove from oven and rub butter over the top of the rolls (optional)
Tips from leigh Anne
- Use plain mashed potatoes without a lot of added butter, milk, or seasoning for the best results. Leftover mashed potatoes work great, but if they’re heavily seasoned, it can slightly affect the flavor and texture of the rolls.
- Make sure your mashed potatoes are smooth and lump-free. Large lumps can create uneven texture in the dough, so if needed, give them a quick mash or whisk before adding them.
- Allow the dough enough time to rise. Because these rolls are rich and soft, they may take a little longer to double in size than basic bread dough. Be patient and let the dough rise until it’s nice and puffy.
- If the dough feels a little sticky, resist the urge to add too much extra flour. A slightly soft dough is what helps create those light, fluffy rolls.
- For beautifully golden rolls, brush the tops with melted butter right after they come out of the oven. This adds flavor and keeps the tops soft.
- These rolls are best served warm from the oven, but they also store well. Keep leftovers in an airtight container and warm them slightly before serving to bring back that fresh-baked softness.
Frequently Asked Questions
Do potato rolls taste like potatoes?
Not at all, you will never know there are potatoes in there. Instead, they act as a secret ingredient that makes the rolls extra soft, tender, and fluffy.
Will leftover mashed potatoes work?
Yes! Leftover mashed potatoes work great in this recipe. Just make sure they aren’t heavily seasoned with garlic or other strong flavors so they don’t affect the taste of the rolls.
Can I make the dough ahead of time?
You can prepare the dough ahead and refrigerate it after the first rise. When ready to bake, shape the rolls, let them come to room temperature, and allow them to rise until double in size before baking.
Can I freeze potato rolls?
Yes, potato rolls freeze very well. Bake them completely, let them cool, and store them in a freezer-safe bag or container. Warm them in the oven before serving for that fresh-baked taste.
These potato rolls are the kind of homemade bread that make any meal feel extra special. With their soft, pillowy texture and beautiful golden tops, they’re perfect for everything from weeknight dinners to holiday tables. Once you see how much everyone loves them—and discover the secret ingredient that makes them so tender—you’ll find yourself coming back to this recipe again and again.
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Potato Rolls
Ingredients
- 1/2 cup water warm (105-110 degrees F)
- 2 1/4 tsp dry active yeast
- 1/3 cup milk whole milk or 2 percent
- 3/4 cup mashed potatoes no seasoning if possible
- 5 Tbsp butter salted, softened
- 6 Tbsp sugar or honey
- 1 1/2 tsp salt
- 1 egg
- 3 3/4 cups all purpose flour
Instructions
- Dissolve yeast into warm water (105-110 degrees F) in a small bowl. Stir to mix. Let sit for 5-10 minutes until foamy.
- In the bowl of a stand mixer, with the dough hook attachment, combine milk, mashed potatoes, softened butter, sugar and salt. Mix to combine.
- Add in the yeast mixture and eggs. Mix to combine.
- Pour in flour and knead for 5 minutes or until dough is smooth and soft and does not stick to the sides of the bowl. It can be slightly tacky but not sticky. Add more flour if necessary
- Cover dough and let rise until double in size, about 1- 1/2 hours.
- Cut dough into 12 equal size pieces and roll into balls.
- Place dough balls into a lightly greased 9 x 13 inch baking dish.
- Cover dough and allow to rise until double in size, about 30-45 minutes.
- Preheat oven to 400 degrees F. Bake for 10-12 minutes or until golden brown on top and cooked through.
- Remove from oven and rub butter over the top of the rolls, optional.
Tips & Notes:
- Use plain mashed potatoes without a lot of added butter, milk, or seasoning for the best results. Leftover mashed potatoes work great, but if they’re heavily seasoned, it can slightly affect the flavor and texture of the rolls.
- Make sure your mashed potatoes are smooth and lump-free. Large lumps can create uneven texture in the dough, so if needed, give them a quick mash or whisk before adding them.
- Allow the dough enough time to rise. Because these rolls are rich and soft, they may take a little longer to double in size than basic bread dough. Be patient and let the dough rise until it’s nice and puffy.
- If the dough feels a little sticky, resist the urge to add too much extra flour. A slightly soft dough is what helps create those light, fluffy rolls.
- For beautifully golden rolls, brush the tops with melted butter right after they come out of the oven. This adds flavor and keeps the tops soft.
- These rolls are best served warm from the oven, but they also store well. Keep leftovers in an airtight container and warm them slightly before serving to bring back that fresh-baked softness.
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