These Potato Rolls uses leftover mashed potatoes to create moist, soft, buttery dinner rolls perfect for any table spread. These make-ahead rolls will take one more thing off your to-do list this holiday season.
Homemade dinner rolls are necessary in my family. My big mama made the best homemade rolls. She was such a pro with yeast. Since learning her techniques, I have played around with various ingredients to make rolls that have different textures and flavors.
These potato rolls were a hit. I love that you can make these with either leftover mashed potatoes or even canned potatoes in a pinch. It is really flexible. The herby butter glaze takes it over the top!
Grab these most important ingredients and let’s get baking!
- All purpose flour
- Instant Yeast
- Mashed potatoes
How to Make Potato Rolls
Grab your stand mixer and combine the flour, sugar, yeast, and salt.
Warm up the potatoes slightly and combine with the butter to loosen.
Add the potatoes, warm water, and eggs to the stand mixer. Mix well to get a smooth, sticky dough. Allow the dough to rise for about an hour before refrigerating overnight.
The next day (or up to two days later) roll the dough into 12 balls on a lightly floured surface before placing in a 9×13 baking dish.
Cover again to allow the dough a second rise before baking.
Baked rolls will be golden brown and perfected with a brush of the herb butter.
Use leftover mashed potatoes
These rolls can be made with any mashed potato, even mashed sweet potatoes! This dinner roll recipe is flexible and flavorful making it the ultimate companion to any dinner. To use leftover mashed potatoes, warm them up slightly in the microwave. Not too hot to handle, but warm enough to wear the mashed potatoes are easy to work with and incorporate into the dough.
Try something new each time you make these rolls. Add some other herbs, or make a sweeter roll with warm spices when using sweet potatoes as the base.
Then of course there is the obvious choice of adding a layer of melted cheese to the top with garlic for a riff on cheesy garlic bread rolls! YUM!
Storage and Leftover
In the unlikely event you have leftover rolls, they can be wrapped up in plastic wrap and sealed in a Ziploc bag. Store in a cool dark place and they will keep for about 4 days.
You could also freeze them and store them in the deep freezer for about a month. To thaw from the freezer, place in the refrigerator overnight.
What to Serve With
Holiday leftovers come to mind! Try making mini sliders with holiday ham, turkey, or even burger sliders.
What’s the difference between potato rolls and regular rolls?
Potato rolls have potato, of course, and traditionally are made with whole wheat flour. Knowing whole wheat flour isn’t as accessible to everyone in all part of the country, we used all purpose flour for this recipe.
Are potato rolls healthier or better than regular rolls?
That is a very loaded question. From a very basic standpoint, yes potato rolls have more nutrients in them than a standard white bread roll. White flour is very processed and stripped of fiber nutrients. Potatoes are higher in potassium, iron, and magnesium compared to white flour.
Are potato rolls low carb or gluten free?
No these are not low carb nor gluten-free. You could substitute the all-purpose flour here for 1:1 gluten free baking flour though for similar results.
More Roll Recipes
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 or you can use a can of whole potatoes drained, slightly warmed and mashed
- 1 cup warm water
- 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
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 allow it to come back to room temperature, about 45-60 minutes.
- 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 baking dish 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.