My fluffy potato rolls are the ultimate cozy side—made with real mashed potatoes, a touch of butter, and baked until golden and pillowy-soft. Whether you’re making them for St. Patrick’s Day or Sunday supper, they’ll be the first thing gone from the bread basket.
Why bake rolls with potatoes?
Because it’s absolutely delicious, that’s why! If you’ve never had a soft, pillowy potato roll… you’re in for a treat. Mashed potatoes do more than just add softness—they actually help the dough hold onto moisture and stay tender for days. They also create that pillowy texture you only get from the best dinner rolls.
The potatoes don’t overpower—just add a subtle richness that makes these rolls perfect with everything from corned beef to a smear of honey butter. It’s an old-school bakery trick, and it works like magic in home kitchens, too!
Printable recipe
Potato Rolls
Ingredients
- 1 cup plain mashed potatoes ((from about 1 Russet))
- 2 large eggs (room temperature)
- ½ cup butter, melted
- 1 cup lukewarm whole milk
- 4 ½ cups all-purpose flour
- 2 ½ teaspoons instant yeast
- 4 tablespoons granulated sugar
- 1 ½ teaspoons salt
- melted butter (for brushing)
Instructions
- Mix wet ingredients – In a medium bowl, whisk together the mashed potatoes, eggs, melted butter, and milk until smooth. Set aside.1 cup plain mashed potatoes, 2 large eggs, ½ cup butter, melted, 1 cup lukewarm whole milk
- Mix dry ingredients – In the bowl of a stand mixer with the dough hook attachment, combine the flour, yeast, sugar, and salt.4 ½ cups all-purpose flour, 2 ½ teaspoons instant yeast, 4 tablespoons granulated sugar, 1 ½ teaspoons salt
- Knead the dough – Slowly add the wet ingredients while kneading on low, until dough comes together. Knead on medium speed for 10 minutes until a soft, slightly sticky dough forms. It should pull away from the sides of the bowl but remain a little sticky. If it is still way too wet, add ¼ – ½ cup more flour, gradually, while dough continues kneading. Do not add too much flour, or rolls will come out more like biscuits instead of tall and fluffy.
- First rise – Remove dough from mixer, knead 2-3 times and shape into a ball. Transfer the dough to a greased ceramic bowl, turning to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled in size, about 1 ½ hours.
- Shape the rolls – Butter a 9×13-inch baking pan (I prefer a metal pan). Turn the dough out onto a lightly floured surface and divide into 12 equal portions (I weight the entire dough, then divide by 12 to determine the dough weight for each roll). Roll each into a smooth ball and arrange in the pan, seam side down, in three rows of four.
- Second rise – Cover loosely and let rise again at warm room temperature until doubled, about 45–60 minutes.
- Bake – Preheat oven to 350°F. Bake on lower rack for 25-30 minutes or until golden brown.
- Brush with butter – Remove from oven and immediately brush warm rolls with melted butter for a soft, glossy finish.melted butter
- Cool and serve – Let the rolls cool in the pan on a rack for 10-15 minutes, then carefully remove and cool completely on the cooling rack.
What I’ve learned from baking these 100 times
Ok, this may be an exaggeration – but truly, I do bake at least one batch a week as long as it isn’t too hot outside! Here are my best tips from making these probably close to those 100 times 😉
- Don’t skimp on mashing the potatoes – Lumps = weird dough texture.
- Weigh your ingredients if you can: Potatoes vary in moisture, so weighing ingredients ensures better consistency. If the dough feels sticky, add a tablespoon of flour at a time—but resist over-flouring.
- Knead until the windowpane test passes: This dough needs a good knead—whether by hand or mixer. Stop when you can stretch a piece thin without tearing—it ensures the best structure and rise.
- Give it time to rise—twice: Don’t rush the first rise, and especially not the second one. Underproofed rolls can turn out dense, and overproofed ones might collapse. You’re aiming for rolls that are puffed, pillowy, and just barely spring back when gently pressed.
- Butter on top = magic: A quick brush of melted butter right after baking makes these rolls soft, golden, and even more irresistible.
Key ingredients I like to use
Want to make grocery shopping easy? Here’s exactly what I use—plus a few helpful tips.
- Russet potatoes: The best choice here! Their high starch content gives these rolls that classic fluffy texture. You’ll need about 1 cup mashed, which is roughly 8 ounces raw—that’s about 1 large or 2 medium russet potatoes, peeled and cubed before boiling. You can boil them fresh or use plain leftover mashed potatoes if you have them!
- All-purpose flour: Keeps the rolls soft and tender. You can sub up to 1 cup with bread flour for more chew if you’d like.
- Active dry yeast: Make sure it’s not expired! You’ll bloom it in warm water with a touch of sugar to activate.
- Egg + milk: Enrich the dough for a soft, pillowy texture.
- Butter: For flavor and for brushing on top—don’t skip that final glossy finish!
What about using potato flakes?
Yes, you can substitute instant potato flakes for mashed potatoes in these rolls—but I still prefer the texture and flavor of real mashed potatoes. If you’re using potato flakes, here’s how to do it:
- Use ½ cup plain, unseasoned potato flakes
- Whisk them into the warm milk and butter mixture until smooth
- Add 2–3 extra tablespoons of milk to compensate for the extra absorption
- Let the mixture sit for a few minutes before proceeding with the dough
What if I want to make the rolls ahead?
You can make the dough in advance! For best results, let it rise once at room temperature before refrigerating—this helps the yeast activate and ensures soft, fluffy rolls later. After the first rise, punch it down, cover tightly, and refrigerate for up to 24 hours. Let the dough come to room temperature for 30–45 minutes before shaping and giving it a second rise.
Short on time? You can refrigerate the dough right after kneading—just be sure to use a large bowl and give it a long, slow overnight rise in the fridge (12–18 hours). Let it rest at room temp before shaping, then proceed with the second rise and baking.
You’ve also got more options for longer storage:
- Freeze before baking – Shape into rolls, flash freeze, and store in a zip-top bag. Let thaw and rise before baking.
- Freeze after baking – Cool completely, then wrap and freeze. Warm in a 300°F oven for 10–12 minutes.
I usually freeze a tray at Thanksgiving and pull them out for Sunday dinners—they reheat great!
Potato rolls truly go with (almost) everything
But they do pair especially beautifully with hearty comfort food. Anything from classic roasted chicken to hearty soups and stews. I love them alongside corned beef and cabbage for St. Patrick’s Day—or tucked into a bread basket with holiday ham, beef stew, or even Thanksgiving turkey.
Also, if you ever have one left over and need an evening snack after the kids have gone to bed – yes, pairing it with cinnamon honey butter is a great idea 😉
💬 Did you try my recipe?
I’d love to hear how your rolls turned out! Leave a comment and a star rating below if you baked them—your feedback means so much to me, and it helps other readers, too.
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These fluffy potato rolls are perfect for holidays and Sunday dinners—pin the recipe now so it’s right there when you need it!
Kelly Barton says
These potato rolls really are the fluffiest ever and so delicious! They were smeared with butter and devoured before they ever made it to the dinner table!