My Big Mama always made the best bread rolls, and she had yeast rolls down to a science. Since learning her techniques and many tests, I knew I had to develop a potato rolls recipe that would live up to those high standards. My trick is using leftover mashed potatoes or even canned potatoes to make them moist and soft plus it saves you time too. The texture is next level. And the herby butter glaze just takes it over the top!
This post may contain affiliate links. Read our disclosure policy.
Ingredient Notes
- All-Purpose Flour: Swap out some AP flour with bread flour. It’ll give the rolls a chewier, bakery-style vibe.
- Cane Sugar: or granulated.
- Instant Yeast: No need to activate it, just toss it right in with the dry ingredients. This is the secret to fluffy, dreamy potato rolls.
- Kosher Salt: If you’ve only got table salt, use a bit less.
- Unsalted Butter: Or salted. Just leave some salt out.
How to make Potato Rolls
Step 1: Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer with a dough hook. Mix on low speed to combine.
Step 2: Stir together the mashed potatoes and melted butter in a separate bowl.
Step 3: Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl. Mix on low speed until a dough forms, about 4 minutes. Turn up the speed to medium, then continue to mix for another 3-4 minutes. Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.
Step 4: Transfer the bowl to the refrigerator to rise overnight. Once ready to bake, remove the dough from the fridge and allow it to come back to room temperature, about 45-60 minutes.
Step 5: Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball.
Step 6: Transfer the tightly rounded dough into a large greased baking dish spaced a bit apart.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Step 7: Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. Once the hour passes, remove the towel from the rolls and bake the rolls until golden-brown and cooked through.
Step 8: Melt butter in a small saucepan over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant. Remove the rolls from the oven and immediately brush them with the herb butter. Serve hot and fresh!
Potato Rolls recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Potato Rolls
- 6 cups all-purpose flour sifted
- 1/2 cup cane sugar
- 2 tbsp instant yeast
- 2 tsp kosher salt
- 15 oz mashed potatoes about 3 medium potatoes (or you can use a can of whole potatoes drained, slightly warmed and mashed)
- 1 cup water warm
- 2 large eggs room temperature
- 1/2 cup unsalted butter melted
For the Herb Butter Glaze
- 1/2 cup salted butter melted
- 2 tsp dried rosemary crushed and finely chopped
- 2 tsp dried oregano
- 2 tsp dried thyme
- 4 garlic cloves finely minced
Instructions
For the Rolls
- This rises overnight so factor in when making. In the bowl of a stand electric mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix on low speed to combine, about 30-60 seconds.
- In a separate bowl, stir together the mashed potatoes and melted butter.
- Add the mashed potato mixture, along with both eggs and the warm water, to the stand mixer bowl.
- Mix on low speed until a dough forms, about 4 minutes.
- Turn up the speed to medium, then continue to mix for another 3-4 minutes. You should expect a fairly smooth but slightly sticky dough.
- Remove the bowl from the stand mixer, cover it with a kitchen towel, and let the dough rise at room temperature for an hour.
- Transfer the bowl to the refrigerator to rise overnight. This dough can be made up to 2 days in advance.
- Once ready to bake, remove the dough from the fridge and begin portioning (the dough is a bit more forgiving while its a little colder).
- Lightly flour a large clean surface. Carefully tear the dough into 12 evenly sized pieces (weighing 50 oz). Roll each piece into a tight ball. Transfer the tightly rounded dough into a large greased sheet pan spaced a bit apart. Cover the rolls with a clean, lightly damp kitchen towel and let them rise for an additional hour. They should be visibly puffy.
- Preheat the oven to 375 degrees. Place the oven racks in the middle of the oven.
- Remove the towel from the rolls and bake the rolls until golden-brown and cooked through, about 20-25 minutes. Remove the rolls from the oven and immediately brush them with the herb butter. (see below). Serve hot and fresh!
For the Herb Butter
- In a small saucepan, melt butter over low heat and add in herbs and garlic. Cook on low until just melted and very fragrant, careful not to brown.
Notes
-
- Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
-
- Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
-
- Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
-
- Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.
How to store Potato Rolls
Once your rolls have cooled down, pop ’em in an airtight container or wrap them up tightly with plastic wrap. Keep them on the counter if you’re planning to eat them soon, or throw them in the fridge if you want them to last a bit longer.How long will Potato Rolls last in the fridge?
At room temp, these potato rolls will stay fresh for about 2 days. In the fridge, they can last up to 5 days.Can I freeze potato yeast rolls?
You can! Wrap them individually and stash them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months. You can also freeze the unbaked dough, just shape the rolls, freeze them on a baking sheet, and then store them in a freezer bag. When you’re ready, thaw and bake as usual!Nutrition
Recipe Tips
- Room Temp Eggs: Make sure your eggs are at room temperature before mixing. Cold eggs can mess with the dough’s rise.
- Don’t Rush the Rise: Let the rolls rise until they’re visibly puffy. If your kitchen is cool, they might need a little extra time, but trust me boo, the wait is worth it for those fluffy potato rolls!
- Flour Your Hands: When rolling the dough into balls, dust your hands with a bit of flour too. It’ll make handling the dough MUCH easier.
- Keep the Dough Covered: While you’re shaping the rolls, keep the dough you’re not working with covered with a clean, damp kitchen towel. This keeps it from drying out.
Recipe help
Absolutely boo! Just make sure they’re on the thicker side so the dough doesn’t get too runny.
pinterest 
facebook 
twitter 
email
I can enjoy these soft,fluffy and buttery rolls by itself at anytime of the day. Looks super soft and yummy too.
These rolls were absolute perfection! So smart to use mashed potato in them. I found my new favorite way to make potato rolls!
Okay, this is my new favorite holiday dish to bring with me! Everyone loves these potato rolls.
Homemade rolls are the best! We made these as a side dish for dinner tonight and they were light, fluffy and totally perfect!
These were absolute warm, buttery, and fluffy perfection! Totally keeping this recipe for the holidays.
Ahhhh- Bread! You are talking to me… Homemade bread is a weakness. Wonderful recipe with melt in your mouth goodness!