Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples.
- 1 cup milk, at room temperature (240 grams)
- 1 tablespoon granulated sugar (12 grams)
- 1 package active dry yeast (2 teaspoons)
- 2 large eggs
- 1/4 cup butter, melted (plus more for brushing on top)
- 3 cups all-purpose flour (375 grams)
- 1 cup mashed potatoes (about 200 grams)
- 1 teaspoon salt (6 grams)
Prepare the dough:
- In a medium mixing bowl, whisk to combine milk, sugar, yeast, eggs, and butter until smooth. Set aside for 5 minutes until bubbles form on top.
- In a large mixing bowl, stir together flour, mashed potatoes, and salt until evenly combined.
- Slowly pour the wet mixture into the flour mixture. Mix well until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
- Knead the dough for 8-10 minutes until a smooth and soft dough ball is formed. You can also knead the dough on medium speed in a stand mixer for 8-10 minutes until smooth dough ball is formed.
- Cover the bowl and let the dough rise until doubled in size, about 1 hour. You can lightly oil the dough ball to prevent sticking.
Shape the rolls:
- Roll the dough into a log and use a bench scraper to divide it into 15 equal pieces. Cover the dough with a damp cloth or plastic cling wrap to prevent it from drying. Take one piece at a time and shape each piece into a smooth ball. Use the palms of your hands to flatten each dough, then fold and press all edges into the centre. Turn it over and cup the dough in the palm of your hand, making circular motions until you create a ball. It should take less than 30 seconds to roll each piece into a smooth ball.
- Arrange the dough balls into a 9x13-inch casserole pan, spacing them evenly into 5 rows and 3 columns.
- Cover the pan loosely with plastic cling wrap and let the rolls rise until almost doubled in size, about 45 minutes.
Bake the rolls:
- Preheat oven to 350 F.
- Bake the potato dinner rolls for 22-25 minutes until golden brown.
- Brush the top with some melted butter (if desired) and let the rolls cool on a wire rack for 15 minutes before serving.
How to store: Wrap leftover dinner rolls tightly with plastic cling wrap or place in a large sealed plastic bag and store at room temperature for up to 3 days. You can extend the shelf life to a week if stored in the fridge. But note that the fridge will dry them out a bit.
How to freeze: Let the potato rolls cool completely, then store them in an airtight container, freezer bag, or wrap them tightly in plastic cling wrap and place in the freezer for up to 2-3 months. When ready to serve, thaw at room temperature for several hours and reheat in the microwave on high power for 60 seconds.
Make ahead instructions: You can have freshly baked potato dinner rolls at your next holiday party without making them on the day of. Just freeze the potato rolls while they’re still in dough form — right after forming the rolls, before they get a chance to rise, transfer them to a sealed freezer bag and freeze for up to 3 months (though the sooner you use them, the better). Once you’re ready to bake them, transfer to the container you intend to bake them in, then let them thaw on the counter for several hours (or overnight in the fridge) and allow them to rise to normal height. Bake as directed.
- Prep Time: 15 minutes
- Rise Time: 1 hour 45 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: potato dinner rolls, potato bread, dinner rolls with potato, homemade dinner rolls