Potato Rolls
These fluffy potato rolls are soft, buttery, and made with real mashed potatoes for the ultimate pillowy texture. Perfect for St. Patrick’s Day, Sunday dinners, or holiday meals!
Servings: 12 rolls
Calories: 198kcal
Ingredients
- 1 cup plain mashed potatoes (from about 1 Russet)
- 2 large eggs room temperature
- ½ cup butter, melted
- 1 cup lukewarm whole milk
- 4 ½ cups all-purpose flour
- 2 ½ teaspoons instant yeast
- 4 tablespoons granulated sugar
- 1 ½ teaspoons salt
- melted butter for brushing
Instructions
- Mix wet ingredients – In a medium bowl, whisk together the mashed potatoes, eggs, melted butter, and milk until smooth. Set aside.1 cup plain mashed potatoes, 2 large eggs, ½ cup butter, melted, 1 cup lukewarm whole milk
- Mix dry ingredients – In the bowl of a stand mixer with the dough hook attachment, combine the flour, yeast, sugar, and salt.4 ½ cups all-purpose flour, 2 ½ teaspoons instant yeast, 4 tablespoons granulated sugar, 1 ½ teaspoons salt
- Knead the dough – Slowly add the wet ingredients while kneading on low, until dough comes together. Knead on medium speed for 10 minutes until a soft, slightly sticky dough forms. It should pull away from the sides of the bowl but remain a little sticky. If it is still way too wet, add ¼ - ½ cup more flour, gradually, while dough continues kneading. Do not add too much flour, or rolls will come out more like biscuits instead of tall and fluffy.
- First rise – Remove dough from mixer, knead 2-3 times and shape into a ball. Transfer the dough to a greased ceramic bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled in size, about 1 ½ hours.
- Shape the rolls – Butter a 9x13-inch baking pan (I prefer a metal pan). Turn the dough out onto a lightly floured surface and divide into 12 equal portions (I weight the entire dough, then divide by 12 to determine the dough weight for each roll). Roll each into a smooth ball and arrange in the pan, seam side down, in three rows of four.
- Second rise – Cover loosely and let rise again at warm room temperature until doubled, about 45–60 minutes.
- Bake – Preheat oven to 350°F. Bake on lower rack for 25-30 minutes or until golden brown.
- Brush with butter – Remove from oven and immediately brush warm rolls with melted butter for a soft, glossy finish.melted butter
- Cool and serve – Let the rolls cool in the pan on a rack for 10-15 minutes, then carefully remove and cool completely on the cooling rack.
Notes
- Mashed potatoes: Use about 1 cup mashed, which equals ~8 oz raw (1 large or 2 medium russets). Boil fresh or use plain leftovers. Mash thoroughly for a smooth dough.
- Potato flakes: Substitute with ½ cup plain, unseasoned potato flakes. Whisk into the warm milk and butter, then let sit a few minutes. Add 2–3 extra tablespoons of milk to adjust for absorption.
- Kneading: Knead well until the dough passes the windowpane test—it should stretch thin without tearing. This ensures fluffy, well-structured rolls.
- Sticky dough? Add extra flour 1 tablespoon at a time only if needed. The dough should be soft, slightly tacky—not dry.
- Make ahead: After the first rise, punch down the dough and refrigerate (covered) up to 24 hours. Bring to room temperature before shaping and continuing.
-
Freezing:
- Before baking: Shape into rolls, flash freeze on a tray, then store in a zip-top bag. Let thaw and rise before baking.
- After baking: Cool completely, wrap well, and freeze. Reheat in a 300°F oven for 10–12 minutes.
Nutrition
Serving: 1roll | Calories: 198kcal | Carbohydrates: 33g | Protein: 4.8g | Fat: 4.8g