Everyone will love these soft, fluffy Potato Rolls. They’re perfect for special occasions and an excellent way to make the most of leftover mashed potatoes!
I may have a slight obsession with bread. But that’s okay because these potato pull-apart rolls are amazing! They’re so incredibly fluffy and tender that you’d never be able to tell they’re made with one of our favorite sides—mashed potatoes!
That’s right, I’m reusing or up-cycling leftovers, and in the best way possible. I’m breathing a bit of new life into what would be a very plain side dish for the second night in a row. Instead, I’ve worked them into a dough recipe for the best little pull-apart rolls.
Potato Dinner Rolls are our go-to bread recipe for Sunday dinners and holidays. These potato pull-apart rolls are the perfect side dish and great for lapping up soup or saucy entrees.
Table of Contents
Why We Love These Bread Rolls
- Potato Rolls remain soft and delicious even the next day, making them perfect for leftovers.
- Made with real potatoes, these Potato Bread Rolls offer more nutrients than standard bread.
- Potato Rolls are incredibly soft and fluffy, making them a great addition to any meal.
Recipe Ingredients
Mashed Potatoes – Keeps the rolls soft and moist. Leftovers or freshly mashed, both work great.
Whole Milk – Adds a creamy texture and just the right amount of sweetness. Any milk works, but whole milk is ideal here.
Granulated Sugar – Activates the yeast and adds a touch of sweetness to the rolls.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Flour Variation – Use 4 ½ cups of bread flour instead of all-purpose flour for a chewier texture.
Buttermilk Substitute – Replace whole milk with ½ cup of buttermilk for a tangy twist that still keeps the rolls soft and moist.
How to Make Potato Rolls
Step 1: Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius). When it reaches that temperature, turn it OFF (you want your oven to be warm but not hot).
Step 2: In a 2-cup glass measuring cup, add the butter, milk, and water. Heat in the microwave until the mixture is warm and the butter is mostly melted (about 1 minute – 1 minute 30 seconds on HIGH). It should be at or above 115 degrees Fahrenheit (46 degrees Celsius) on an instant-read thermometer. Make sure the butter is fully melted by stirring every minute.
Step 3: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar, and salt. Mix on low for 15 seconds. Once the warm liquid mixture reaches 110 degrees Fahrenheit (43 degrees Celsius) on an instant-read thermometer, add along with the mashed potatoes and eggs.
Step 4: With the mixing speed on low, mix until a soft dough forms, then switch to the dough hook and set it on the lowest mixing setting for 4 minutes. The dough will seem very tacky.
Step 5: Transfer to a large, clean bowl. Cover the dough with plastic wrap or a kitchen towel and place it into the warm oven to rise for about 45 minutes or until doubled in size. Be sure to check on it at the 30-minute mark to monitor the progress.
Step 6: Once the dough has doubled in size, remove it from the oven and punch it down. Turn it onto a lightly floured surface and cut it into 15 equal pieces using a bench scraper or butter knife. You can use a kitchen scale to ensure accuracy if desired.
Step 7: Roll them into circles (see the video in the post) and place them into a well-buttered 9×13 metal baking pan. Dust with excess flour to prevent the plastic wrap or towel from sticking. Cover with plastic wrap or a clean towel and return to the oven to rise again. Allow the rolls to double in size, for about 45 minutes. The sides should be touching.
Step 8: Remove the rolls from the oven and turn ON your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Step 9: Bake for 20-25 minutes or until deep golden brown in color.
Step 10: Remove and let cool for 10 minutes before pulling apart.
Expert Tips
Use Fresh Yeast – Ensure your yeast is fresh and active. Expired yeast can result in poor rising. Proof it in warm water with a pinch of sugar if you’re unsure of its freshness.
Check Dough Elasticity – Perform the “windowpane test” to check dough elasticity. Stretch a small piece of dough; it should stretch thin without tearing. This ensures proper gluten development.
Time-Saving Potato Prep – If you cook your potatoes just for this recipe, peel, chop, and steam them in microwave bags with a little water for quick and efficient preparation.
FAQs
Yes, you can use a bread machine to knead the dough. Simply follow the machine’s instructions for dough preparation.
Serve these Potato Rolls as a side for main dishes or use them as buns. Some favorites include rotisserie chicken, Instant Pot beef brisket, Tuscan garlic chicken, Instant Pot beef stroganoff, sloppy joes, black bean burgers, and pulled pork sandwiches.
Storage Info
STORE the Potato Rolls in an airtight container at room temperature for up to 3 days. To FREEZE, seal the rolls in a bag and store them in the fridge for up to 2 months.
To REHEAT, thaw the frozen rolls at room temperature, then warm them in a 350°F (177°C) oven for 10 minutes or until heated through.
More Delicious Roll Recipes to Try
Potato Rolls Recipe
Ingredients
- 6 tbsp. unsalted butter
- 1/2 c. whole milk
- 1/4 cup water
- 4 1/2 c. all-purpose flour
- 1 tbsp. instant or rapid-rise yeast
- 1/3 c. granulated sugar
- 1 1/2 teaspoon salt
- 1 c. mashed potatoes - lightly packed (about 1 large russet)*
- 2 eggs
Instructions
- Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius). When it reaches that temperature, turn it OFF (you want your oven to be warm but not hot).
- In a 2-cup glass measuring cup, add the butter, milk, and water. Heat in the microwave until the mixture is warm and the butter is mostly melted (about 1 minute – 1 minute 30 seconds on HIGH). It should be at or above 115 degrees Fahrenheit (46 degrees Celsius) on an instant-read thermometer. Make sure the butter is fully melted by stirring every minute.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar, and salt. Mix on low for 15 seconds. Once the warm liquid mixture reaches 110 degrees Fahrenheit (43 degrees Celsius) on an instant-read thermometer, add along with the mashed potatoes and eggs.
- With mixing speed on low, mix until a soft dough forms, then switch to the dough hook and set on the lowest mixing setting for 4 minutes. The dough will seem very tacky.
- Transfer to a large, clean bowl. Cover the dough with plastic wrap or a kitchen towel and place it into the warm oven to rise for about 45 minutes or until doubled in size. Be sure to check on it at the 30-minute mark to monitor the progress.
- Once the dough has doubled in size, remove it from the oven and punch it down. Turn it onto a lightly floured surface and cut it into 15 equal pieces using a bench scraper or butter knife. You can use a kitchen scale to ensure accuracy if desired.
- Roll them into circles (see the video in the post) and place them into a well-buttered 9×13 metal baking pan. Dust with excess flour to prevent the plastic wrap or towel from sticking. Cover with plastic wrap or a clean towel and return to the oven to rise again. Allow the rolls to double in size, for about 45 minutes. The sides should be touching.
- Remove the rolls from the oven and turn ON your oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Bake for 20-25 minutes or until deep golden brown in color.
- Remove and let cool for 10 minutes before pulling apart.
I LOVE THIS RECIPE. I made these for Thanksgiving and they came out amazing! I recommend using mashed potatoes with a good amount of butter, which made these super soft and fluffy. I definitely will be making these every year, thank you!
I couldn’t believe how light and buttery these turned out! Definitely a new favorite.
Did I miss the part about kneading the dough?
Hi Sandy! I apologize for that, for some reason the instruction wasn’t in the recipe card, I have adjusted accordingly. Thanks!
has anyone tried this in bread machine?