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Potato Rolls
5 from 66 votes

Potato Rolls

Potato Rolls are soft, slightly sweet yeast rolls made with mashed potatoes incorporated into the dough. This addition results in a tender crumb and subtle flavor. The rolls rise twice before baking to develop a light, fluffy texture with golden crusts. They make a pleasant accompaniment to meals or for sandwiches.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 24 rolls
Calories: 135 kcal
Course: Bread
Cuisine: American

Ingredients

  • 2 egg large
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 6 tablespoons butter softened
  • 1 cup potato lightly packed, mashed, unseasoned
  • 2 ½ teaspoons instant yeast
  • 3/4 cup water leftover water from boiling the potatoes, if possible, lukewarm
  • 4 ¼-5 ¼ cups all-purpose flour Properly measured

Instructions

    Cup of Yum
  1. Add eggs, salt, sugar, butter, mashed potatoes, yeast, water, and 3 cups of flour to a large bowl.
  2. Mix until combined.
  3. Continue adding flour until soft dough forms. You may not need to add all of the flour.
  4. Place the dough in a lightly greased bowl, and cover the bowl with plastic wrap.
  5. Let the dough rise until it's doubled, about 1-1½ hours.
  6. Gently deflate the dough.
  7. Add to heavily floured surface, and knead in additional flour to form a soft, workable dough.
  8. Divide dough into 24 balls.
  9. Place the rolls in a lightly greased 9x13-inch pan.
  10. Cover the pan with lightly greased plastic wrap, and let them rise for about 1-1 ½ hours, or until they're puffy.
  11. Towards the end of the rising time, preheat the oven to 350F.
  12. Bake the rolls for 20-25 minutes, or until they're golden brown and feel set.
  13. Brush with melted butter, if desired.

Notes

  • Adjust sugar for a less sweet roll by reducing from 1/3 cup to 1/4 cup if desired.
  • Use salted or unsalted butter according to taste preference; the recipe uses salted by default.
  • One medium baking potato yields about 8 ounces of mashed potatoes; rehydrated mashed potato flakes can substitute.
  • Using leftover potato boiling water adds starch and benefits the dough’s texture; if unavailable, use lukewarm tap water around 80°F.
  • Accurate flour measurement by weight improves results; alternatively, lightly spoon and level cups to measure.

Nutrition Information

Serving 1roll Calories 135kcal (7%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 1g (5%) Trans Fat 0.1g (5%) Cholesterol 21mg (7%) Sodium 129mg (5%) Potassium 69mg (1%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 108IU (2%) Vitamin C 2mg (2%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 rolls

Amount Per Serving

Calories 135

% Daily Value*

Serving 1roll
Calories 135kcal 7%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 21mg 7%
Sodium 129mg 5%
Potassium 69mg 1%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 108IU 2%
Vitamin C 2mg 2%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.