These Potato Dinner Rolls are wonderfully soft, light, and fluffy. A small amount of mashed potato gives the dough a tender texture that makes these homemade dinner rolls perfect for family meals, holidays, and cozy weeknight dinners.
- Can you use instant potatoes?
- Are instant mashed potatoes real potatoes?
- Can you use sweet potato instead of russet?
- Recipe
Ingredients
Homemade bread does not need to be complicated. With a few pantry staples and one potato, you can make soft potato dinner rolls with a tender crumb and a rich, classic flavor.
This mashed potato rolls recipe comes from an old handwritten family recipe. It is the kind of recipe that feels right at home in a well-used recipe box, passed from one kitchen to another over many years. The ingredients are simple, familiar, and easy to work with.
To make these potato rolls, you will need all-purpose flour, yeast, sugar, salt, butter, eggs, water, and one peeled potato. The potato is boiled until tender, mashed, and added to the dough. The potato cooking water is also used, which helps bring extra flavor and softness to the rolls.
Yeast is an important ingredient in this recipe because it gives the rolls their lift and fluffy texture. If yeast is difficult to find, potato yeast starter is sometimes used in traditional bread making, but this recipe is written for regular yeast.
Can you use instant potatoes?
Yes, instant potatoes can be used in this potato dinner rolls recipe. Prepare the instant mashed potatoes according to the package directions, then measure out ½ cup to use in the dough. Since you will not have potato cooking water, use regular warm water in its place.
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Are instant mashed potatoes real potatoes?
Yes, instant mashed potatoes are real potatoes. They have been cooked, mashed, and dehydrated so they can be stored on the shelf and prepared quickly. They are convenient and can work well in many recipes, including these soft potato dinner rolls.
Can you use sweet potato instead of russet?
Yes, sweet potato can be used instead of a russet potato. Boil the sweet potato until soft, mash it, and measure ½ cup for the recipe. Use regular warm water instead of potato cooking water if needed. Sweet potato may slightly change the color and flavor of the rolls, but it still makes a tender dough.
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Preparation for Potato Dinner Rolls
The secret to these soft potato rolls is using both mashed potato and potato cooking water. After boiling the potato, do not pour the water down the drain. Strain the potatoes over a bowl or use a slotted spoon to remove the cooked potato pieces while saving the water.
Mash the cooked potato with a fork. You do not need a mixer, ricer, or potato masher for this step. The potato should be soft enough to mash quickly and easily. Measure ½ cup of mashed potato for the rolls and reserve any extra for another use.
Proofing the Yeast
The potato cooking water should be very warm, about 110°F, before you add the yeast and sugar. Yeast needs warmth and sugar to activate properly. If the water is too cold, the yeast may not wake up. If it is too hot, it can damage the yeast.
After the yeast sits for 10 to 15 minutes, look for a foamy layer on top. Foam means the yeast is active and ready to help the dough rise. If there is no foam, the yeast may be expired or the water temperature may not have been right.
Once the dough is mixed and risen, divide it into 15 equal pieces. You can use a pastry cutter or simply tear the dough into pieces. Shape each piece into a ball by tucking the sides underneath, then place the seam side down in the prepared baking pan.
As the dough rises, the rolls will puff up and fill the pan. Small imperfections disappear as the rolls expand. After baking, the tops should be golden and the inside should be soft, fluffy, and tender.
Tip for Letting Dough Rise
A slightly warm oven is a good place to let dough rise because it is protected from drafts. Turn the oven on to its lowest heat setting for only three minutes, then turn it off immediately. Place the covered dough inside the warm oven and let it rise until doubled. Do not leave the oven on while the dough is rising.
Serving Suggestion
These yeast dinner rolls are versatile enough for almost any meal. Serve them plain, brush them with melted butter, or add a sprinkle of sea salt and seeds on top. They are a natural fit for Thanksgiving, Christmas, Sunday dinner, or any meal that needs a soft homemade roll on the side.
These homemade potato rolls pair well with hearty comfort food, soups, stews, chili, and slow cooker meals.
- One Skillet Cheesy Chicken Chili
- Crockpot Chicken and Gravy
- Slow Cooker Steak Chili
- Instant Pot Lima Beans
- Italian Sausage Chili
Recipe
Potato Dinner Rolls Recipe
Equipment
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Bread machine, if using bread machine instructions
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Stand mixer with dough attachment, if using stand mixer instructions
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9×13-inch baking pan
Ingredients
- 1 potato, peeled and cubed
- 4 cups water
- 4 tablespoons unsalted butter
- 2 ¼ teaspoons yeast, or one packet
- 3 tablespoons sugar
- 2 large eggs
- 620 grams all-purpose flour, plus extra for dusting, or 5 ⅛ cups using the spoon-and-fill method
- 1 teaspoon salt
- Vegetable oil, optional, if making by hand or mixer
- Cooking spray
Instructions
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Peel one large potato and chop it into cubes. Place the potato in a saucepan with 4 cups of water. Bring to a boil over high heat, then reduce the heat to medium. Cover and cook until the potato is soft and mashes easily with a fork, about 30 minutes. Remove from heat.
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Remove the potato from the cooking water with a slotted spoon. Do not discard the cooking water.
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Mash the potato well with a fork. Measure ½ cup mashed potato and set aside any extra for another use.
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Add the butter to the warm mashed potato. Mash and stir until the butter is melted and the mixture is creamy.
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Pour ¾ cup of the potato cooking water into a small bowl or glass measuring cup. It should be very warm, about 110°F. Stir in the yeast and sugar. Set aside for 10 to 15 minutes.
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Beat the eggs in a separate bowl with a fork.
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Check the yeast mixture. A foamy layer means the yeast is active. If there is no foam, the yeast may be expired and should be replaced.
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For a bread machine, add the yeast mixture, potato mixture, beaten eggs, flour, and salt to the bread pan.
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Set the bread machine to the dough-only cycle. When finished, remove the dough and place it on a lightly floured work surface.
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Spray a 9×13-inch baking pan with cooking spray. Divide the dough into 15 equal pieces and shape each piece into a ball. Place the rolls in the pan with the seam side down.
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Cover the pan with a towel and let the rolls rise in a warm, draft-free place until doubled, about 45 minutes.
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Preheat the oven to 400°F. Bake for 10 to 12 minutes, or until the rolls are golden.
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If desired, brush with butter and sprinkle with sea salt, sesame seeds, or chia seeds.
Notes
Standing Mixer Instructions: Follow steps 1 through 7. Add the ingredients in the same order, adding the flour one cup at a time and mixing well before adding the next cup. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise until doubled, about 60 to 90 minutes. Punch down gently, divide into 15 pieces, shape, and continue with the baking instructions.
Hand Mixing Instructions: Follow steps 1 through 7. Mix and knead the ingredients together until you have a smooth, soft dough. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise until doubled, about 60 to 90 minutes. Punch down gently, divide into 15 pieces, shape, and continue with the baking instructions.
Flour Measuring Tip: For the best results, use a kitchen scale when measuring flour. If you do not have a scale, stir the flour lightly, then spoon it into the measuring cup and level it. Too much flour can make the rolls dry or crumbly.
Nutrition values are estimates and may vary based on ingredient brands, packaging, and serving size. If you have specific dietary needs, calculate nutrition using the exact ingredients you use.
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