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Twelve potato rolls on a baking sheet after being glazed
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5 from 6 votes

Potato Rolls

Potato Rolls are a savory yeast dinner roll that uses leftover mashed potatoes to create a dense, moist, soft, buttery flavored roll perfect for any table spread.
Prep Time40 minutes
Cook Time30 minutes
Resting Time12 hours
Total Time13 hours 10 minutes
Course: Bread, Side Dish
Cuisine: American
Servings: 12 rolls
Calories: 536kcal


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.


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.


Calories: 536kcal | Carbohydrates: 86g | Protein: 11g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 500mg | Potassium: 487mg | Fiber: 4g | Sugar: 10g | Vitamin A: 529IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 4mg