Potato Rolls Recipe

This Potato Rolls recipe is a soft and fluffy recipe, which is made with mashed potatoes to create an incredibly tender, slightly sweet dinner roll. It’s a classic, foolproof recipe perfect for holiday meals or as slider buns.

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Potato Rolls Ingredients

A simple combination for the softest, most pillowy dinner rolls.

2 medium Yukon gold or russet potatoes, peeled and cut into 1-in. pieces
4 1/4 cups all-purpose flour, divided
1/4 cup granulated sugar
2 1/4 tsp. kosher salt
1 package (2 1/4 tsp.) instant yeast
3 large eggs, divided
8 Tbsp. (1 stick) unsalted butter, cubed, softened, and divided

How To Make Potato Rolls

A step-by-step guide to these wonderfully soft and fluffy rolls.

Cook the Potatoes: Place the peeled and cut potatoes in a medium saucepan and cover with water. Bring to a boil, then cover and simmer for 8 to 10 minutes, until the potatoes are fork-tender. Drain the potatoes, making sure to reserve 1/2 cup of the starchy cooking water. Mash the potatoes until smooth (a ricer is great for this).
Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine 4 cups of the flour, the sugar, salt, and instant yeast. Let the reserved potato water cool until it reaches about 130°F, then add it to the flour mixture. Add 1 packed cup of the mashed potatoes, 2 of the eggs, and 6 tablespoons of the softened butter.
Knead the Dough: Mix on medium-low speed for 6 to 8 minutes, until the dough is smooth and tacky. If the dough is too sticky, add the remaining ¼ cup of flour, one tablespoon at a time.
First Rise: Turn the dough out onto a clean surface and form it into a ball. Place it in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape and Second Rise: Preheat the oven to 350°F. Grease a 13×9-inch baking pan. Turn the risen dough out onto a surface and divide it into 24 equal pieces. Roll each piece into a taut, round ball and nestle them into the prepared baking pan. Cover the pan and let the rolls rise again for 35 to 45 minutes, until they are puffy and starting to touch.
Bake the Rolls: In a small bowl, beat the remaining egg with 1 teaspoon of water to create an egg wash. Brush this over the tops of the risen rolls. Bake for 25 to 30 minutes, until the rolls are a beautiful golden brown.
Finish with Butter: While the rolls are baking, melt the remaining 2 tablespoons of butter. As soon as the hot rolls come out of the oven, brush the tops with the melted butter. Serve hot or at room temperature.

Recipe Tips

For the softest, fluffiest potato rolls every time.

Why add mashed potatoes to bread dough? The starch from the potatoes holds onto moisture, which results in a bread that is incredibly soft, moist, and tender. It also has a longer shelf life than standard bread. The reserved starchy potato water also contributes to this amazing texture.
How do I know when the dough has risen enough? For the first rise, the dough should double in size. For the second rise, the shaped rolls should look visibly puffy and will have expanded to the point where they are touching each other in the pan.
Can I make these ahead of time? Yes. You can prepare the dough and let it go through its first rise, then punch it down, cover it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30 minutes before shaping and proceeding with the second rise.
How to get perfectly uniform rolls? For the most evenly sized rolls, it’s best to use a kitchen scale to weigh the dough and divide it into 24 equal portions.

What To Serve With Potato Rolls

These versatile rolls are perfect for any meal.

These soft, slightly sweet rolls are a fantastic addition to any dinner table, especially:

A holiday meal like Thanksgiving or Christmas, perfect for mopping up gravy
As slider buns for pulled pork or mini burgers
Served simply with a pat of good quality butter
Alongside a hearty soup or stew

How To Store Potato Rolls

Keeping your rolls soft and fresh.

Room Temperature: Store the cooled rolls in an airtight bag or container at room temperature. They will stay soft and fresh for up to 3 days.
Freeze: These rolls freeze beautifully. Let them cool completely, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Reheat in a 350°F oven for 5-10 minutes.

Potato Rolls Nutrition Facts

An estimated guide per roll.

Calories: 150 kcal
Carbohydrates: 22 g
Protein: 4 g
Fat: 5 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to use a stand mixer?

While a stand mixer makes kneading easy, you can absolutely make this dough by hand. You will need to knead the dough on a lightly floured surface for about 10-12 minutes, until it’s smooth and elastic.

What is the best potato to use?

Starchy potatoes like Russets or buttery Yukon Golds are the best choices for potato rolls. They become very fluffy when mashed and incorporate well into the dough.

Can I make these into burger buns?

Yes. To make larger buns, divide the dough into 12 or 16 pieces instead of 24. Shape them into round balls, flatten them slightly, and place them on baking sheets. The baking time should be similar, but keep an eye on them.

Try More Recipes:

Recipe by MarryCourse: Side DIshCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Incredibly soft, fluffy, and slightly sweet dinner rolls made with the addition of mashed potato in the dough for a wonderfully moist and tender texture that stays fresh for days.

Ingredients

2 medium Yukon Gold or Russet potatoes
4 1/4 cups all-purpose flour, divided
1/4 cup sugar
2 1/4 tsp kosher salt
1 package (2 1/4 tsp) instant yeast
3 large eggs, divided
8 Tbsp (1 stick) unsalted butter, softened and divided

Directions

Boil the peeled and chunked potatoes until tender. Drain, reserving 1/2 cup of the cooking water. Mash the potatoes until smooth.
In a stand mixer, combine 4 cups of flour, sugar, salt, and yeast.
Add the reserved (and cooled to 130°F) potato water, 1 cup of the mashed potatoes, 2 eggs, and 6 tbsp of the softened butter.
Knead with the dough hook for 6-8 minutes until the dough is smooth and tacky.
Let the dough rise in a warm place for 1 hour, until doubled.
Preheat oven to 350°F. Punch down the dough and divide it into 24 pieces. Roll into balls and place in a greased 9×13-inch pan.
Let the rolls rise again for 35-45 minutes until puffy.
Brush with an egg wash (1 egg + 1 tsp water) and bake for 25-30 minutes until golden brown.
Brush the hot rolls with the remaining 2 tbsp of melted butter as soon as they come out of the oven.

Notes

Using mashed potato and the starchy potato cooking water is the secret to these ultra-soft and moist rolls.
Ensure your reserved potato water has cooled to the correct temperature (around 130°F) so it doesn’t kill the yeast.
These rolls are perfect for making ahead; they can be frozen after baking and reheated beautifully.
For the lightest rolls, be careful not to add too much extra flour during kneading.