Potato Dinner Rolls Recipe

Monday, November 9, 2015
Potato Rolls are one of my all time favorite rolls. They are a little sweet, super soft and buttery. The mashed potatoes in the rolls makes them so light and pillowy. Potato Dinner Rolls are so easy to make and so forgiving even if you don't have much experience with bread making. 

Potato Rolls are one of favorite roll recipe along with French Rolls. We love them to go along side the Roasted Turkey at Thanksgiving for sopping up the gravy, a must to go along with Beef Tenderloin at Christmas, but easy enough to go with Dinner during the week. 

A side shot of a Potato Roll on a wooden board with a pile of Potato Dinner Rolls in the background.

I use to make these Potato Rolls recipe all the time but I forgot just how amazing they are.

The recipe is so old the paper I wrote it on is yellowed and starting to fall apart. I can't remember where the original recipe came from or just how many changes I may or may not have made since I failed to notate it in my notes but these rolls are too good not to share and perfect for your Thanksgiving or Christmas holiday dinner table.

We love dipping these rolls in gravy or soup, slathering them in butter and you can never go wrong with a little homemade jelly. Leftover Thanksgiving Dinner Sliders are also delicious made on these rolls. Potato Dinner Rolls are light, soft and fluffy just like the lunch lady use to serve back in the day.

I know you'll love these Potato Rolls as much as we do!

A down shot of Diced Potato covered with water in a stainless steel pot.

Add 2 cups Peeled and Diced Potatoes with 6 cups Water in a medium sized pot. Bring to a boil, reduce heat to low and cook until potatoes are fork tender 15-20 minutes.

Mashed Potatoes in a stainless steel pot for Potato Rolls.

Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. 

Allow to cool until under 110 degrees. 

Potato WAter, Yeast and Active Dry Yeast mixed together in a stainless steel mixing bowl.

In a mixer fitted with a dough hook add 1 cup Cooked Potato Water under 110 degrees mix with 1 teaspoon Honey and 2 1/4 teaspoons Active Dry Yeast (1/4 ounce package) until honey and yeast are dissolved.

Allow to rest for 5-10 minutes until yeast is bubbly.

Yeast Mixture, Mashed Potatoes, Beaten Eggs, Butter and Honey in a stainless steel mixing bowl.

Add: 
  • Mashed Potatoes
  • 1 whole Beaten Egg
  • 4 tablespoons Room Temperature Butter
  • 1 tablespoon Honey

Stir until combined but don't worry if butter isn't dissolved.

Flour added to Mashed Potato Yeast mixture in a stainless steel mixing bowl.

Add: 
  • 4 1/4 cups All-Purpose Flour or Whole Wheat Pastry Flour
  • 1 3/4 teaspoons Salt

Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. 

Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.

A down shot of Potato Roll dough in a cream colored bowl greased with butter.

Place dough into a well buttered bowl and allow to rise until doubled in size about 1-1 1/2 hours.

A down shot of Potato Roll Dough shaped in a pan and dusted with flour.

Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Tuck the sides in and roll to form a perfect ball. 

Place onto a buttered 9"x13" baking pan and a buttered small cake pan leaving about 2" between each ball. Dust the top of rolls with additional flour.

Risen Potato Rolls in a pan.

Cover and allow to rise until doubled in size about an hour. Rolls should look light and fluffy.

A side shot of Potato Dinner Rolls baked in a pan.

Bake in a 350 degree oven for 20 minutes until lightly brown. Allow to cool until warm before removing from pan.

Serve plain with butter, honey or jam! No matter what you serve them with they won't last long! 

Here's a few of our favorite Roll Recipes:

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American
Yield: 16
Author: Serena Bakes Simply From Scratch
Potato Rolls Recipe

Potato Rolls Recipe

Potato Rolls are one of my all time favorite rolls. They are a little sweet, super soft and buttery. The mashed potatoes in the rolls makes them so light and pillowy. Potato Dinner Rolls are so easy to make and so forgiving even if you don't have much experience with bread making.
Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour

Ingredients

  • 2 cups Potatoes, Peeled and Diced (If you use already mashed potatoes you'll need 1 1/4 cups)
  • 1 cup Cooked Warm Potato Water Under 110 degrees (Reserved from cooked potatoes)
  • 1 teaspoon Honey
  • 1/4 ounce package Active Dry Yeast Or 2 1/4 teaspoons
  • 1 whole Egg, Beaten
  • 4 tablespoons Butter Cut Into Tablespoon Sized Pieces, Room Temperature Plus Additional For Pan
  • 1 tablespoon Honey
  • 4 3/4 cups All-Purpose Flour Or Whole Wheat Pastry Flour
  • 1 3/4 teaspoons Salt

Instructions

  1. In a medium sized pot bring potatoes and 6 cups of water to a boil. Cook until fork tender about 15-20 minutes. Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. Allow mashed potatoes to cool until under 110 degrees.
  2. In a mixer fitted with a dough hook add cooked potato water, honey and yeast. Mix until honey and yeast is dissolved. Allow to sit for 5-10 minutes until yeast is bubbly.
  3. Add mashed potatoes, beaten egg, butter, and 1 tablespoon honey. Mix until combined but don't worry if butter isn't dissolved.
  4. Add 4 1/4 cups flour and salt. Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.
  5. Place dough into a well buttered bowl and allow to rise until doubled in size about 1-1 1/2 hours.
  6. Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Tuck sides in on each piece and roll into a perfect ball.
  7. Place rolls into a buttered 9"x13"baking pan and buttered cake pan leaving about 2" between each ball. Dust the top of rolls with additional flour. Cover and allow to rise until doubled in size about an hour. Rolls should look light and fluffy.
  8. Bake in a 350 degree oven for 20 minutes until lightly brown.
  9. Allow to cool until warm before removing from pan.

Nutrition Facts

Calories

191.07

Fat

3.60 g

Sat. Fat

1.99 g

Carbs

34.36 g

Fiber

1.58 g

Net carbs

32.78 g

Sugar

1.80 g

Protein

4.96 g

Sodium

262.28 mg

Cholesterol

19.25 mg

Calories are estimated.

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A photo of Soft Fluffy Potato Rolls in a metal pan dusted with flour. At the top of photo white text Potato Rolls Recipe.

A side shot of Potato Dinner Rolls on top and Potato Rolls in a pan on bottom. A white banner between the two photos with black text Potato Dinner Rolls Recipe.

54 comments

  1. Those are beautiful! I bet they taste as good as they look!

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  2. It's look tasty ^^
    Can I replace honey to sugar ?

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  3. Would love to try these but I'm confused. Do you put them in a 9x13 pan AND a buttered cake pan?

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    1. Yes unless you have a really large pan. A 9x13 doesn't fit all of the rolls.

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  4. can't wait to try them, but I have a question are they going to be a little bit sweet for burgers?

    are they similar to Martin's potato rolls because I love them?

    Thank you

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    1. Hi! I haven't tried Martins Potato Rolls but these aren't a really sweet roll. They would be really good for sliders I imagine! Thanks, Serena

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  5. I've baked them yesterday and they are the best rolls I've ever had.

    Thank you Serena

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    1. Thank you so much for your kind comment! I'm glad you enjoyed them!-Serena

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  6. Hi Serena,

    Just wondering if I can use instant yeast for this recipe instead of active dry? I usually do all of my breads in my bread machine(dough cycle). I, too, am a great fan of Martin's Potato Rolls and was looking for a recipe that would give similar results. Thanks so much for sharing your recipe!

    Erica;-)

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    Replies
    1. Hi Erica, You can use instant yeast in an equal amount. Instant yeast usually rises faster so you will need to keep an eye on the dough during rise times to make sure it doesn't over rise and then deflate (most important during the final rise of the dough). Please let me know if you have anymore questions. -Serena

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  7. Mine just got out of the oven
    They are like pillows sooo soft and they taste so good we could eat them alone
    I made them half all purpose and half whole wheat
    Thank you for the amazing recipe
    Its going to be a staple in my house
    Next time I will try it with sweet potato

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  8. It says 2 cups of potato diced, and is using mashed 1 and 1/4 cup. If I peel and dice my own potatoes and mash them myself, the finished amount should equal 1 and 1/4 cups right ?

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    1. Hi, Yes once mashed it will be about 1 1/4 cups Mashed Potatoes. Please let me know if you have anymore questions, Serena

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  9. I just tried this recipe and inntransferring to the floured surface, it poured out of the bowl. It was a huge goopy mess! Now, I followed the recipe exactly but I just read that last comment and I think I know what happened. I used 2 cups of the mashed potatoes, not 1 1/4. Maybe this is what made it so goopy. I used all the flour. It was a bit sticky before rising but held together well, but I’ll try this again soon. I threw away the whole glob. Totally unworkable. And I’ve made rolls, breads, doughnuts, everything and this was a first. I’m bummed. 😞

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  10. Actually, I cooked my diced potatoes, mashed them and used two cups of that. Would that make a difference?

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    1. Hi Laura, It would be 2 cups Raw Potato should equal 1 1/4 cup Drained and Mashed, then reserve 1 cup of the Potato Water. I'm sorry if it was confusing at all. If you measured 2 cup Mashed plus then 1 cup of liquid it would leave the dough extremely sticky. Mashed Potatoes still have a lot of moisture in them. Please let me know if you have any more questions. -Serena

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  11. I am so excited to try these! Will they still be good if I make them the day before, or are the better if I do them the same day?

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    1. They are best the same day. They are still good day two, but I feel they are best the first day.

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  12. Hi..can I steam the potato instead of boil them?

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    1. I'm sure you could. Will you use the water from steaming them for your 1 cup liquid? The liquid might not be as starchy. Thanks, Serena

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  13. Hi Serena,
    Does it matter what type of potato you use? Is there one specifically better for this recipe?

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    Replies
    1. Hi! Good question. I always use russet since they are so starchy. I hope that helps! Thanks, Serena

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  14. Have you made these with gluten free flour (i.e., Bob's Red Mill 1 for 1)?

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    Replies
    1. I've used it for a lot of things but not yeast rolls. They would have a different texture since gluten is what gives yeast rolls their texture. It also might take a lot longer to rise also. I would suggest doing some reasearch about the Gluten Free Cup for Cup flour for yeast rolls.

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  15. Hi Serena,

    Do you think youd be able to do the final rise as a 12 hour rise in the fridge? :)

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    Replies
    1. Hi! Yes, I've actually done it before just allow some time outside of the fridge while the oven preheats to make sure they finish rising all the way before baking. Thanks, Serena

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    2. Absolutely wonderful. Family loves them

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  16. Hi Serena!

    Could you possibly suggest a substitute for egg in the recipe? We being complete vegetarians, do not take eggs, but would love to try these rolls as they look yummy. Thank you! Krithika.

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    Replies
    1. Hi Krithika! I haven't tried it to guarantee the outcome but if your up to experimenting I would probably try the flax seed meal it's 1 tablespoon Flax Seed to 2.5 tablespoons Water for each egg.. There are also so commercial vegan egg substitutes that I've heard work well and if you go that route I would just follow the manufactures instructions. The egg adds a little fatiness and binder to the dough but they may also work without it since it's a yeast dough plus the mashed potatoes and starch water also help bind it. I hope you have a great weekend, Serena

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    2. When baking, I’ve had very good luck using the liquid from canned chickpeas as an egg substitute. Every time I open a can of chickpeas, I freeze the liquid in an ice cube tray then store the frozen cubes in an airtight container in the freezer. I use 2 cubes to replace 1 large egg. Just melt them in the microwave and add them as you would an egg.

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  17. Hi! Could I make these and freeze half for later to pull out to cook? This makes quite a few and I would love to be able to keep some already made up on hand!

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    Replies
    1. I haven't tried it myself but it should work! If you do try it please let me know how it works! -Serena

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  18. Hi there! Excited to try these. Is it 1 tablespoon plus a teaspoon of honey? They’re separated on the recipe, so I’m confused. Thanks!

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    1. Hi Chelsea! Yes, the first teaspoon is used to activated the yeast and the tablespoon is added later to give the yeast another wake up call with the butter and salt. Salt has a tendency to slow yeast growth and the honey counter acts that to help with rise by feeding it. I hope that helps, Serena

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  19. Is that 1 tsp and 1/4 tsp?

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  20. Hi, I should be able to use this as a single loaf right? Have you ever tried it that way? My last attempt at potato bread I got a bit heavy with the flour kneading and it was too dense. So I'm looking to try again and be a bit more careful on the flour. But I'd rather make a loaf instead. Thanks!

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    Replies
    1. Hi! Yes, technically you should be able to use this to make a whole loaf. I haven't tried it so I don't if any adjustments will be needed. Good luck! Serena

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  21. Could you use bread flour instead of all purpose flour?

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  22. I am floored. This is almost like the cinnamon roll recipe i found on feast and farm for the dough. You talking about delicious. So Yes ma'am...i will def try this. I know it's gonna be slamming. Size 16 here i come. #sendHelp!! LOL.

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  23. These are so delicious! I spread them out in 2 9x13 pans to make hamburger buns. I've never had a batch fail, fool-proof recipe. Thanks!

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  24. Could you make these rolls smaller and use a cookie tray instead?

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    Replies
    1. Sure you can.. If you make them smaller you'll need to check them sooner as they will bake faster. If the cookie tray has edges it is
      preferable because it helps make sure they rise up. Thanks, Serena

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  25. Can you freeze the rolls?

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    1. I haven't frozen them but I believe they should freeze really well. Thanks, Serena

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  26. These are perfection. Quite simply the best and my family always fights over them!

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  27. I do not know why but mine tasted good but they did not raise….any suggestions

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    Replies
    1. Hi, I would need some more information like did the yeast become bubbly? What happened during the first rise before shaping, and what was the room temperature like. Bread baking can have a lot of variables that can affect it. If you can tell me a bit more about your experience I might be able to troubleshoot it. Thanks, Serena

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  28. Can you use bread flour? And can you substitute olive oil for the butter? I’m looking to make these for thanksgiving next week. Thank you in advance.

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    Replies
    1. Hi! You can use bread flour but I would probably start out with 4 cups and add from there to get the right consistency. Olive Oil can be substituted I would probably up the salt an additional 1/4 teaspoon. Thanks, Serena

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