Potato Dinner Rolls Recipe

Monday, November 9, 2015
Potato Rolls recipe is a favorite dinner roll that are soft, light, fluffy and easy to make. A favorite must make recipe for Thanksgiving and Christmas from Serena Bakes Simply From Scratch.

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! 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! 

Diced Potatoes in 6 cups Water.

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 for Potato Rolls Recipe

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 Honey for Potato Rolls Recipe.

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.

Mixing bowl, mashed potatoes, potato water yeast, butter for Potato Rolls Recipe.

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.

Mixing bowl flour, salt added to potato yeast mixture for Potato Rolls Recipe.

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.

Potato Roll Dough recipe in greased bowl.

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

Divide Potato Roll Dough recipe and shape.

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 shaped potato roll dough with flour and rise.

Dust the top of rolls with additional flour. Cover  and allow to rise until doubled in size about an hour.

Rise Potato Rolls until light and fluffy.

Rolls should look light and fluffy.

Baked Soft Potato Rolls Recipe from Serena Bakes Simply From Scratch.

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

Soft, fluffy Potato Dinner Rolls recipe are the perfect addition to the dinner table and the holidays from Serena Bakes Simply From Scratch.

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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Potato Rolls, Recipe, Dinner Rolls, Roll Recipe
American
Yield: 16
Author:

Potato Rolls Recipe

Soft, fluffy Potato Dinner Rolls recipe are the perfect addition to the dinner table and the holidays from Serena Bakes Simply From Scratch.
4.75 out of 5 based on 16 user ratings
prep time: 40 Mcook time: 20 Mtotal time: 60 M

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:

How to cook Potato Rolls Recipe

  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.
Calories
191.07
Fat (grams)
3.60
Sat. Fat (grams)
1.99
Carbs (grams)
34.36
Fiber (grams)
1.58
Net carbs
32.78
Sugar (grams)
1.80
Protein (grams)
4.96
Sodium (milligrams)
262.28
Cholesterol (grams)
19.25
Calories are estimated.
Created using The Recipes Generator
Soft, fluffy Potato Dinner Rolls recipe are the perfect addition to the dinner table and the holidays from Serena Bakes Simply From Scratch.

Soft, fluffy Potato Dinner Rolls recipe are the perfect addition to the dinner table and the holidays from Serena Bakes Simply From Scratch.



30 comments

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

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  2. penso che siano proprio buone e soffici

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

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

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  5. 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

    ReplyDelete
    Replies
    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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  6. I've baked them yesterday and they are the best rolls I've ever had.

    Thank you Serena

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

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  7. 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;-)

    ReplyDelete
    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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  8. 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

    ReplyDelete
  9. 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 ?

    ReplyDelete
    Replies
    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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  10. 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. 😞

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

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

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

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

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

    ReplyDelete
    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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  16. Hi Serena,

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

    ReplyDelete
    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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