Julie Clark
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Potato Rolls
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Use leftover mashed potatoes in these fluffy potato rolls. These soft dinner rolls stay tender at room temperature for several days.
Potato Rolls Recipe
Wondering how to use up leftover mashed potatoes? In homemade bread, of course!
It’s almost laughable that we’d have leftover mashed potatoes in our house. With three teenagers who think that potatoes are the ultimate major food group, it’s rare that there are any potatoes left after dinner. When we crave homemade potato bread rolls, I make a pile of mashed potatoes just for this purpose…and the kids gobble up the leftovers that don’t get made into mashed potato rolls.
What Are Potato Rolls?
Potato rolls are a homemade bread recipe that uses mashed potatoes. Potatoes keep the dinner rolls soft and tender. Sometimes bread dries out after a day or two, but these rolls stay soft.
Tips for Making Homemade Rolls
- Make sure both the milk and water are warm, about 110 to 115 degrees F so that the yeast proofs.
- We’ve used mashed potatoes that are just that…a mashed potato. But we’ve also used mashed potatoes with butter and milk already mixed in. Either will work!
- You can use bread flour or all-purpose flour for these rolls. Bread flour, which has a higher protein content, will make the rolls just a little bit sturdier. If you’re looking for the softest of soft rolls, use all-purpose flour.
- When the rolls rise for the second time, be sure they don’t rise too much. This will cause the rolls to be too airy. You want them to just barely double in size.
Other Best Dinner Roll Recipes
Other Potato Recipes
- Oven Baked Potatoes
- Cheesy Potatoes
- Creamy Mashed Potatoes
- Classic Potato Salad
- Italian Grilled Potatoes
- Crusted Baked Potatoes
Tools to Make Homemade Rolls
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Red Star Platinum Yeast: My favorite yeast.
- 9”x13” Baking Pan: One of my most used kitchen pans.
- Potato Masher: Mash potatoes easily by hand with this fine-grid potato masher.
Potato Rolls
Use leftover mashed potatoes in these fluffy potato rolls. These soft dinner rolls stay tender at room temperature for several days.
Servings 12
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 1/4 cup warm water
- 1 cup milk (warmed)
- 1 package instant yeast (2 ½ teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon salt
- 1/2 cup mashed potatoes
- 1/4 cup butter (melted)
- 4 cups bread flour
Instructions
- Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
- Sprinkle the yeast over the liquids.
- Add the sugar, egg, salt, potatoes, butter and flour.
- Use the paddle attachment to mix the ingredients just until combined.
- Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
- Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
- Divide the dough in 12 dough balls (or 15 for smaller rolls).
- Place the dough balls into a greased 9x13 pan.
- Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
- Preheat the oven to 350 degrees.
- Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.
- Allow the pan to cool on a wire rack.
- Once the rolls are completely cool, store in an airtight container.
Notes
*Calories are based on the recipe making 12 rolls, with 1 serving being 1 roll.
Nutrition
Calories: 225kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 115mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.7mg
Definitely takes a bit longer than expected due to the rising time. I would say it takes about an hour and a half total (if you already have mashed potatoes made). This recipe is straight forward and easy to follow. I’ve made these rolls at least half a dozen times and they are a hit every single time. My grandmother always made potato rolls for family functions and I’m so glad that I’ve been able to carry on the tradition with this recipe. Thank you so much!
Could these be frozen to bake later? Would you freeze immediately after shaping or partially bake first?
I’ve made these 2 or 3 times now. They are easy, delicious and freeze very well. Anytime I make mashed potatoes, I look forward to the leftovers so I can make more potato rolls. I do careful check the temperature of my water and milk, and the freshness of the yeast if not using pre-packaged. The dough is sticky after the machine kneading, but not overly so.
These is simply a amazing. Rolls stay soft and fluffy. I’ve made these rolls more than a dozen times. I’ve also used the recipe for cinnamon rolls.
Can I make this in my bread machine, then oven? Any tips?
I made these rolls for Mother’s Day. The recipe was very easy, and the rolls came out light and fluffy. I heated one up for dinner the next day, and the roll was soft. My husband loved them.
Best and easiest rolls! You have a follower! Thank you, thank you!
Just made these today! Didn’t have milk so used buttermilk but otherwise followed recipe to a T! They are WONDERFUL!
Hello tried the recipe but why is the dough so sticky? I had to add more flour to be able to make teh rolls.
Hi, I have a question.
I’m using hand to knead the dough, after I mix all the ingredients the dough becomes very sticky.
Don’t know where went wrong.
Help!