Potato Rolls

There’s something about the warm, comforting aroma of fresh rolls straight out of the oven that makes any meal feel special. These potato rolls are no exception. With their light, pillowy texture and slightly sweet flavor, they pair perfectly with everything from soups and stews to roasted meats and holiday spreads. The best part? They’re incredibly easy to make, with just a few simple ingredients and some patience while they rise.

Why You’ll Love This Potato Rolls Recipe

• Super soft and fluffy. Thanks to the mashed potatoes, these rolls have a light, tender texture that’s hard to beat.
• Perfect for any meal. Whether you’re having a casual dinner or preparing for a holiday feast, these rolls are the perfect addition.
• Easily made ahead. They’re easy to prep and can be baked the same day or the day before, making them an stress-free choice for busy cooks.
• Great for dipping or sandwiches. Their soft texture makes them perfect for dipping in soup or using as sandwich buns.

Key Ingredients

These rolls get their signature softness from a few key ingredients, with mashed potatoes playing a key role. Potatoes add moisture without making the dough too heavy, resulting in a light and tender crumb. The starch in potatoes also helps retain moisture, keeping the rolls softer for longer than traditional bread recipes.

• Flour for structure
• Instant yeast for rise
• Mashed potatoes for extra tenderness (A great use of leftovers!)
• Butter for richness
• Milk and water for moisture
• Eggs for a soft, golden crust

How to Make Potato Rolls

• Prepare the dough. Combine 1 cup of flour, sugar, yeast, and salt in a bowl. Heat water, milk, and butter until warm, then stir into the flour mixture.
• Add potatoes and eggs. Stir in the mashed potatoes and one egg, then gradually add the remaining flour to form a soft dough.

• Knead the dough. Turn the dough out onto a floured surface and knead for 4-6 minutes until smooth and elastic. Rest for 10 minutes.
• Shape the rolls. Divide the dough into 12 equal pieces, roll each into a ball, and place in a greased 9×13-inch baking pan.
• Rise. Place the pan on a wire rack over boiling water, cover, and let the rolls rise until doubled in size.
• Bake. Brush with the remaining egg and bake at 375°F for 25-27 minutes, until golden brown.

Variations and Serving Suggestions

• Brush with melted butter. For an even softer crust, brush the tops of the rolls with melted butter as soon as they come out of the oven.
• Add herbs and cheese. For a savory twist, try adding fresh herbs like rosemary or thyme and a bit of grated cheese to the dough.
• Mini rolls. For smaller rolls, divide the dough into 16 pieces instead of 12. These are great for parties or as individual dinner rolls.
• Perfect for dipping. Serve with a side of your favorite soup or stew.
• Make sandwiches. These rolls are soft yet sturdy, making them perfect for sliders or sandwich buns.
• Toast for breakfast. Split and toast leftover rolls, then top with butter, jam, or honey for a delicious morning treat.

Storage

• Room temperature: Store leftover potato rolls in an airtight container at room temperature for up to 3 days.
• Freezing: For longer storage, freeze the rolls for up to 2 months. To freeze, let the rolls cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. To reheat, thaw at room temperature and warm in the oven at 350°F for about 10 minutes. For a just-baked texture, place a small dish of water in the oven while reheating to add moisture.
• Freezing unbaked rolls: To freeze unbaked rolls, shape the dough into rolls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer to a freezer-safe bag. Unbaked rolls can be frozen for up to 2 months. When ready to bake, let the frozen rolls thaw and rise until doubled in size, then bake as directed.
• Make-ahead instructions: If you want to prepare the dough ahead of time, you can refrigerate it after the first rise. Cover the bowl tightly and refrigerate for up to 24 hours. When ready to bake, let the dough come to room temperature, shape the rolls, and let them rise before baking as directed.