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Easy Potato Dinner Rolls
5 from 12 votes

Easy Potato Dinner Rolls

Easy Potato Dinner Rolls incorporate mashed potatoes into a soft yeast dough that yields tender, slightly moist rolls with a delicate crumb. The recipe mixes bread flour, mashed potato, egg, sugar, yeast, salt, and oil, then uses an egg wash for a glossy crust. These rolls have a subtle sweetness and comforting texture, making them suitable as a side for dinners or for sandwiches. Their softness and light rise come from the potato addition and yeast fermentation.

Prep Time
35 mins
Cook Time
25 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings: 12
Calories: 335 kcal
Course: Bread
Cuisine: American

Ingredients

  • 150 ml 2% milk adjust as needed, or water
  • 1 large egg
  • 550 g bread flour All-purpose flour can be used as a substitute, or all-purpose flour
  • 340 g potato you can use leftover mashed potatoes or boil and mash 1 large potatoes, mashed
  • 40 g sugar
  • 15 g instant yeast
  • 9 g kosher salt
  • 65 ml avocado oil or any neutral-flavored oil, or olive oil
For the Egg Wash:
  • 1 egg , beaten
  • 1 tablespoon cream, milk, or water
  • sugar pinch of
  • salt pinch

Instructions

    Cup of Yum
  1. Heat milk in a microwave-safe bowl until lukewarm, for about 20-30 seconds on high heat. You can also do this in a saucepan on the stove.
  2. In a stand mixer with a dough hook, combine egg, flour, sugar, yeast, salt, butter, and mashed potatoes. Add the warm milk and water mixture and knead for about 5 minutes until the dough is smooth and soft.
  3. Shape the dough into a ball and place it in a large, lightly greased bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1 ½ hours.
  4. After the first rise, divide the dough into 12 equal pieces (about 100g each) and shape each into a smooth ball. Arrange these in a greased baking pan.
  5. Cover the pan and let the rolls rise until nearly doubled in size, about 1 hour.
  6. While the buns are rising, preheat your oven to 350°F (177°C) and get ready to prepare the egg wash.
  7. In a small bowl, crack the egg and lightly beat it with a fork or whisk. Add a tablespoon of milk, a pinch of salt, and a pinch of sugar. Whisk everything together until well combined and slightly frothy.
  8. Use a pastry brush to gently brush the surface of each bun. Be sure to cover the tops and sides for even browning.
  9. Bake the buns in the preheated oven for 25 to 30 minutes, or until they're golden brown on top and sound hollow when tapped on the bottom.
  10. Remove the buns from the oven and let them cool on a wire rack for at least 20 minutes before serving.

Notes

  • Store rolls in an airtight container or plastic bag at room temperature up to 3 days; refrigerate for up to one week for longer storage.
  • Reheat rolls by warming in a preheated 350°F oven for 5-10 minutes or microwave wrapped in a damp paper towel for 15-20 seconds.
  • To make ahead, refrigerate shaped dough covered for 12 hours or overnight; allow extra rising time before baking.
  • Freeze shaped dough balls before baking by firming on a baking sheet and transferring to a freezer bag for up to 3 months; thaw and proceed with second rise prior to baking.
  • Baked rolls can be frozen wrapped tightly for up to 1 month; thaw and rewarm before serving.