Potato Rolls

5 from 6 votes

Potato Rolls are ridic, good, ya'll! It's a dinner roll that uses leftover mashed potatoes to create a dense, moist, soft, buttery flavored roll perfect for any table spread.

Prep Time40

Cook Time30

Resting Time12

Total Time13 10

Course: Bread, Side Dish

Cuisine: American

Servings: rolls

Calories: 536kcal

Author: Jocelyn Delk Adams

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.

Nutrition