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Potato Rolls

Potato rolls are pillowy soft, chewy, and buttery, with mashed potatoes adding a melt-in-your-mouth richness to every bite.

Prep Time
20 mins
Cook Time
20 mins
Rise Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 24
Calories: 126 kcal
Course: Side Dish , Bread
Cuisine: American

Ingredients

  • 2 ¼ teaspoons active dry yeast
  • ¼ cup warm water
  • 1 cup milk
  • ½ cup prepared plain and unseasoned mashed potatoes
  • 4 tablespoons unsalted butter
  • ¼ cup sugar
  • 1 ½ teaspoons salt
  • 1 egg
  • 4-5 cups all-purpose flour
  • 2 tablespoons Butter, melted

Instructions

    Cup of Yum
  1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water.
  2. In a small microwave-safe bowl or measuring cup, add the milk, mashed potatoes, and 4 tablespoons of butter.
  3. Heat on high for one minute, stir, then heat for an additional 30-60 seconds, until the butter is melted and the milk is warm but not hot.
  4. Add the milk mixture, sugar, salt, and egg to the yeast mixture.
  5. Add two cups of flour, and mix to combine. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.
  6. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
  7. After one hour, gently punch the dough down. Preheat the oven to 400°F. Divide the dough into 24 pieces and shape each piece into a ball. Place the balls of dough on a greased or parchment-lined baking sheet.
  8. Cover and let rise for 30-60 minutes, until the dough springs back when touched lightly.
  9. Bake 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter.
  10. Serve warm with Strawberry Jam and Honey Butter or for Ham and Cheese Sliders. Enjoy!

Notes

  • Make Ahead of Time:
  • Can I Store Shaped Dough Balls?
  • How to Store Baked Potato Rolls? Store leftover Potato Rolls in a Ziploc bag on the counter for 2-3 days.
  • How to Freeze? Wrap the leftovers in plastic wrap, then again with foil, and store them in the freezer for up to 3 months.
  • Mix up the dough in steps 1 and 2, but instead of letting it rise for an hour on the counter, cover the bowl and stick it in the fridge to rise overnight. The colder environment will make the yeast rise much more slowly.
  • The next day, shape the dough into balls and let them rise again.
  • Because the dough is chilled, the rise time may take almost twice as long.
  • Bake according to the recipe.
  • Refrigerator. Place shaped rolls on a baking tray, cover them with plastic wrap, and keep them in the fridge for about 12 hours. Allow them to finish rising at room temperature before baking.
  • Freezer. Follow the recipe but instead of placing the dough balls on a pan to be baked, place the pan into the freezer. Once the dough balls are solid, transfer them to a freezer-safe container for up to 6 months. 
  • To bake. Place frozen dough balls on a baking pan. Cover the pan with a greased piece of plastic wrap (the cooking spray helps keep the plastic from sticking to the dough). Allow them to rise for about 4 hours before baking. 

Nutrition Information

Serving 1g Calories 126kcal (6%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 16mg (5%) Sodium 162mg (7%) Potassium 65mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 114IU (2%) Vitamin C 1mg (1%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 126

% Daily Value*

Serving 1g
Calories 126kcal 6%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 16mg 5%
Sodium 162mg 7%
Potassium 65mg 1%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 114IU 2%
Vitamin C 1mg 1%
Calcium 18mg 2%
Iron 1mg 6%

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