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These fluffy, soft, homemade Potato Rolls are the perfect thing to go with a weeknight or dinner. Plus, they are a great way of using up leftover mashed potatoes!
Delicious warm bread rolls don’t just come from a fancy restaurant or bakery. In fact, I think they are even better when they are homemade because then you get to enjoy them fresh out of the oven! I love to make Lion House dinner rolls or my sister-in-law Deborah’s knotted orange sweet rolls for something a little fancier and special. But these potato rolls are amazing in their own right and perfect for using up leftover mashed potatoes.
While homemade rolls, just like homemade bread, take a little time and effort, the results are SO WORTH IT! The golden brown outside with the warm fluffy inside will have you filling up before the main course gets here.
P.S. I photographed these potato rolls with strawberry freezer jam, but they would taste AMAZING with whipped cinnamon honey butter or raspberry butter! And if you have tons of leftover mashed potatoes and don’t know how to use them up, be sure to try my homemade potato bread recipe as well!
How to make potato rolls
- Dissolve yeast in warm water with a little sugar and let it foam for 5 minutes.
- In the bowl of a stand mixer, combine the proofed yeast with butter, sugar, salt, eggs, mashed potatoes, and 1 cup of flour. Mix well using the paddle attachment until smooth.
- Add in the remaining flour, one cup worth at a time, switching to the dough hook about halfway through and mixing after each addition to help to make a dough that isn’t too sticky.
- Once all the flour has been added, knead the dough for 5-6 minutes until smooth.
- Lift the ball of dough out of the bowl and add about a teaspoon of oil to lightly grease the bowl. Return the dough to the bowl, then cover with plastic wrap or a clean cloth and let it rise for one hour until it has doubled in size.
- Punch down your bread dough to release the air and then divide it into 24 portions and shape into balls. I find it’s easiest to use a pizza cutter or bench scraper to divide the dough in half, then fourths, then so on in order to get uniform size rolls.
- Lightly grease two 9×13-inch baking dishes or on a large baking sheet and arrange the balls of dough evenly so they have space to rise.
- Cover lightly with plastic wrap or a clean towel and let them rise for 30-45 minutes. While they rise, preheat oven to 350 degrees F.
- When the rolls are ready to bake, place them in the oven and bake for 20-25 minutes until almost golden brown. Brush the tops of each roll with a little melted butter then bake for an additional 2 minutes. This helps to enhance the flavor and give that gorgeous golden brown color.
How long do potato rolls last?
When properly stored inside of an airtight container or zipper topped bag, potato rolls can survive up to 7 days at room temperature. That being said, this potato roll recipe tastes so much better hot and fresh from the oven, and you may not have any leftover to keep stored as everyone will continue to grab another!
Even stale rolls can be used to make pretty wonderful french toast!
Can potato rolls be frozen?
Making them in advance, you can freeze them in the dough form and baked form.
To freeze them once baked, make sure that they are completely cooled and inside an airtight container. When you’re ready to eat, pull them out and let them sit on the counter for a few hours to come to room temperature. You may want to give them a quick minute in the microwave to give back that fresh from the oven feel.
To freeze in dough form, after making your 24 rolls, place them on a baking sheet and inside of your freezer until they are frozen solid. Then transfer to a zipper topped bag. When ready to bake, pull them out and place inside the casserole dish as directed. Let sit on the counter for a few hours to thaw and rise, or overnight in the fridge — Bake as directed.
More Homemade Bread Recipes You’ll Love
- Sweet Molasses Brown Bread
- Homemade French Bread
- Amish White Bread
- Easy Homemade Rye Bread
- Roasted Garlic & Rosemary No Knead Artisan Bread
- Best Challah Bread Recipe
- Sourdough Bread
- 1 Tablespoon yeast
- 1 cup warm water
- 1/2 cup softened butter
- 1/2 cup + 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 eggs
- 1 cup mashed potatoes
- 5 1/2 to 6 1/2 cups all-purpose flour
- Dissolve yeast and sugar in the warm water. Let it foam for 5 minutes.
- Add butter, sugar, salt, and eggs and mix well. Add mashed potatoes and mix again.
- Add flour, 1 cup at a time to make a nice dough that is not too sticky.
- Knead for 5 minutes.
- Cover and let rise for 1 hour until doubled in size.
- Punch down and shape into 24 rolls, placing in two 9×13" baking dishes or a large greased baking sheet.
- Let rise for 30-45 minutes, then bake at 350 degrees F for 20-25 minutes. Butter the tops of the rolls and bake another 2 minutes.
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