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5.0 from 12 votes

Easy Potato Dinner Rolls

These soft and slightly sweet Pan de Papa (Potato Buns) are packed with flavor! Made with real mashed potatoes, they're perfect for burgers, a tasty addition to any meal, or paired with a piping hot cup of coffee. Give them a try—you won't be disappointed. They might just become your new favorite!

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

Ingredients

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

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

  • How to Store & Re-Heat:
  • How to Store & Re-Heat:
  • Store in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
  • Store in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
  • Preheat oven to 350°F (175°C). Place rolls on a baking sheet and heat for about 5-10 minutes. Wrap rolls in a damp paper towel and microwave for 15-20 seconds for quick reheating.
  • Preheat oven to 350°F (175°C). Place rolls on a baking sheet and heat for about 5-10 minutes. Wrap rolls in a damp paper towel and microwave for 15-20 seconds for quick reheating.
  • Make Ahead & Freeze:
  • Make Ahead & Freeze:
  • To make ahead, follow the recipe's instructions. Shape the dough into a ball, then transfer it to a well-oiled bowl. Cover tightly and refrigerate for 12 hours or overnight.
  • To make ahead, follow the recipe's instructions. Shape the dough into a ball, then transfer it to a well-oiled bowl. Cover tightly and refrigerate for 12 hours or overnight.
  • On the following day, remove the dough from the refrigerator. Gently punch it down, shape it into buns, and place them on a baking sheet. Allow extra time for the chilled dough to rise. Then, bake according to the recipe's instructions.
  • On the following day, remove the dough from the refrigerator. Gently punch it down, shape it into buns, and place them on a baking sheet. Allow extra time for the chilled dough to rise. Then, bake according to the recipe's instructions.
  • You can freeze the Pan de Papa before or after baking. To freeze before baking, after completing the first rise and shaping the dough into 6 balls, place them on a baking sheet and then in the freezer until firm, about 2 to 3 hours.
  • You can freeze the Pan de Papa before or after baking. To freeze before baking, after completing the first rise and shaping the dough into 6 balls, place them on a baking sheet and then in the freezer until firm, about 2 to 3 hours.
  • Transfer them to a resealable freezer bag, squeeze out any excess air before sealing the bag, and freeze for up to 3 months. When ready to bake, thaw the dough balls at room temperature. Once thawed, place the dough balls in the baking dish for the second rise and proceed with the recipe.
  • Transfer them to a resealable freezer bag, squeeze out any excess air before sealing the bag, and freeze for up to 3 months. When ready to bake, thaw the dough balls at room temperature. Once thawed, place the dough balls in the baking dish for the second rise and proceed with the recipe.
  • To freeze the baked Pan de Papa, let them cool completely, wrap them tightly in aluminum foil, and place them in a freezer bag. Squeeze out any excess air before sealing the bag and freeze for up to 1 month.
  • To freeze the baked Pan de Papa, let them cool completely, wrap them tightly in aluminum foil, and place them in a freezer bag. Squeeze out any excess air before sealing the bag and freeze for up to 1 month.
  • To thaw, remove the rolls from the freezer and let them sit at room temperature. Then, place the foil-wrapped rolls in a preheated 350°F oven for 10 to 15 minutes until warm.
  • To thaw, remove the rolls from the freezer and let them sit at room temperature. Then, place the foil-wrapped rolls in a preheated 350°F oven for 10 to 15 minutes until warm.