Potato Rolls Recipe

I love making these Homemade Dinner Rolls. Combining creamy mashed potatoes, gently heated milk, and melted unsalted butter produces a light and fluffy texture. With a perfect blend of egg, sugar, and yeast adding a subtle lift, each bite offers a delightful burst of flavor that makes this recipe an irresistible treat for any table.

I discovered this recipe by accident while trying to perfect a dinner roll version that was both light and full of flavor. I mixed together 1 cup of mashed potatoes (cooled), 1/2 cup warm milk, and 1/4 cup melted unsalted butter with one large egg at room temprature.

I then added a couple of tablespoons of granulated sugar, a teaspoon of salt, and 2 teaspoons of active dry yeast into the mix. After folding in between 3 and 3 1/2 cups all-purpose flour I got a dough that looked promising.

These Potato Rolls turned out soft, airy and were a pleasant surprise on our holiday table. I’ve always been a fan of experimenting with potato dinner rolls since they prove that even simple ingredients like potatoes can make the best bread recipe.

I love how this easy rolls recipe, sometimes known as a fancy version of Pembuat Roti or Pane Dolce, brings a unique twist to a classic favorite.

Why I Like this Recipe

I love this recipe because it makes the soft, light, and fluffy rolls that just melt in my mouth.

For one, I like that using mashed potatoes means the rolls come out extra moist and have this unique, comforting flavor that fills my kitchen with nostalgia.

Also, the process is super easy to follow. I really enjoy watching the dough rise and turning it into these golden, yummy bites; it makes me feel like I’m really baking rather than just following a boring recipe.

Lastly, these rolls are a total hit at every holiday dinner I host – even if my family sometimes won’t admit how often they ask for seconds. They just remind me of simpler times and make every meal feel special.

Ingredients

• Mashed potatoes offer smooth texture and carbohydrates while adding a nutritious twist.
• Warm milk supplies calcium and proteins, making the dough tender and rich.
• Unsalted butter gives creaminess and moisture without extra salt interfering with yeast.
• Egg enriches the dough with proteins while helps bind ingredients, making it wonderfully fluffy.
• Sugar sweetens the rolls and aids in activating the active dry yeast in warm milk.
• Yeast is the magic ingredient that leavens dough creating light, airy potato rolls.
• All-purpose flour builds a strong structure and balances moisture, giving rolls a firm body.
• Salt intensifies the flavor, enhancing all ingredients without overpowering the dough.

Ingredient Quantities

• 1 cup mashed potatoes (cooled)
• 1/2 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg at room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 3 to 3 1/2 cups all-purpose flour

How to Make this

1. In a small bowl, mix the warm milk with 2 teaspoons of active dry yeast and 2 tablespoons of granulated sugar. Let it sit for about 5 minutes until it starts to foam.

2. In a larger bowl, combine the 1 cup of cooled mashed potatoes, 1/4 cup of melted unsalted butter, and 1 large egg at room temperature.

3. Once your yeast is frothy, pour the milk mixture into the potato mixture and stir it together.

4. Gradually add in about 3 cups of all-purpose flour, mixing as you go, until a soft dough begins to form. You might need up to 3 1/2 cups depending on how sticky the dough is.

5. Turn the dough onto a floured surface and knead it for about 10 minutes until its smooth and elastic.

6. Put the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until its doubled in size.

7. Once the dough has risen, punch it down gently and divide it into 12 equal parts. Roll each piece into a ball for your rolls.

8. Place the dough balls on a parchment lined baking pan, leaving some space in between them. Cover lightly with a towel and let them rise again for about 30 minutes.

9. Preheat your oven to 375°F. Once the rolls have puffed up, bake them in the preheated oven for 12-15 minutes or until they turn a nice golden color.

10. Remove the rolls from the oven and let them cool a bit before serving. Enjoy your soft, light and fluffy potato rolls!

Equipment Needed

1. Measuring cups and spoons for accurate ingredient measurements (milk, flour, sugar, etc)
2. Small bowl to mix the warm milk with yeast and sugar
3. Large bowl to combine mashed potatoes, melted butter, and egg
4. Fork or whisk to stir the warm milk mixture until it starts foaming
5. Spatula or large spoon to mix the liquid and potato mixtures together
6. A clean, floured countertop or work surface for kneading the dough
7. A clean towel to cover the dough during its rising stages
8. Parchment paper to line the baking pan for the dough balls
9. A baking pan for placing the dough balls to rise and then bake
10. An oven preheated to 375°F for baking the rolls

FAQ

Potato Rolls Recipe Substitutions and Variations

• Warm milk: You can use almond milk or oat milk instead – it might give a slightly different flavor but works just fine.
• Unsalted butter: If you dont have unsalted butter, you can use regular salted butter (just lower the salt in the recipe) or even coconut oil.
• Egg: You can substitute a flax egg (mix 1 tablespoon of flaxseed meal with 3 tablespoons water) for a vegan option.
• Active dry yeast: Instant yeast can be used in the same amount. If using fresh yeast, use about half the amount listed.

Pro Tips

1. Make sure your milk is just warm, not hot. Hot milk can kill the yeast, so test it with your finger to feel if its comfortably warm before you mix it with the yeast and sugar.

2. When you add the flour, do it slowly. The mashed potatoes add moisture already so if you dump too much flour too fast the dough will end up too stiff. Just add it gradually until you get a soft dough that’s not too sticky.

3. Don’t skip the kneading! It might seem a little boring but kneading properly for about 10 minutes helps develop the gluten. This makes the rolls turn out light and fluffy instead of dense and heavy.

4. For good rising results, put your dough in a warm, draught-free spot and cover it with a clean towel. If its too cold or too drafty, the dough might not rise as well and that will affect the texture of your rolls.