Description
Fluffy Potato Rolls are soft, tender dinner rolls made with mashed potatoes for extra moisture and richness, resulting in pillowy, golden-brown bread perfect for holiday meals or everyday dinners.
Ingredients
Units
Scale
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1/2 cup mashed potatoes (plain, no added butter or milk)
- 2 large eggs
- 1 1/2 teaspoons salt
- 4 to 4 1/2 cups all-purpose flour
- 1 tablespoon butter (for brushing, optional)
Instructions
- In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
- Stir in remaining sugar, melted butter, mashed potatoes, eggs, and salt.
- Gradually add flour, 1 cup at a time, mixing until a soft dough forms (use dough hook or knead by hand).
- Knead for 6–8 minutes until the dough is smooth and elastic, adding more flour as needed.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours or until doubled in size.
- Punch down the dough and divide into 16 equal pieces. Shape into rolls and place in a greased 9×13-inch baking pan or on a sheet tray.
- Cover and let rise again for 30–45 minutes, until puffy.
- Preheat oven to 375°F (190°C). Bake rolls for 18–22 minutes, or until golden brown on top.
- Brush with melted butter while warm, if desired. Let cool slightly before serving.
Notes
- Leftover mashed potatoes work well—just ensure they’re not overly seasoned.
- These rolls freeze beautifully after baking; reheat before serving.
- Add a sprinkle of sea salt or herbs on top for extra flavor.
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg