Use leftover mashed potatoes in these fluffy potato rolls. These soft dinner rolls stay tender at room temperature for several days.
Potato Rolls Recipe
Wondering how to use up leftover mashed potatoes? In homemade bread, of course!
It’s almost laughable that we’d have leftover mashed potatoes in our house. With three teenagers who think that potatoes are the ultimate major food group, it’s rare that there are any potatoes left after dinner. When we crave homemade potato bread rolls, I make a pile of mashed potatoes just for this purpose…and the kids gobble up the leftovers that don’t get made into mashed potato rolls.
What Are Potato Rolls?
Potato rolls are a homemade bread recipe that uses mashed potatoes. Potatoes keep the dinner rolls soft and tender. Sometimes bread dries out after a day or two, but these rolls stay soft.
Tips for Making Homemade Rolls
- Make sure both the milk and water are warm, about 110 to 115 degrees F so that the yeast proofs.
- We’ve used mashed potatoes that are just that…a mashed potato. But we’ve also used mashed potatoes with butter and milk already mixed in. Either will work!
- You can use bread flour or all-purpose flour for these rolls. Bread flour, which has a higher protein content, will make the rolls just a little bit sturdier. If you’re looking for the softest of soft rolls, use all-purpose flour.
- When the rolls rise for the second time, be sure they don’t rise too much. This will cause the rolls to be too airy. You want them to just barely double in size.
Other Best Dinner Roll Recipes
Other Potato Recipes
- Oven Baked Potatoes
- Cheesy Potatoes
- Creamy Mashed Potatoes
- Classic Potato Salad
- Italian Grilled Potatoes
- Crusted Baked Potatoes
Tools to Make Homemade Rolls
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Red Star Platinum Yeast: My favorite yeast.
- 9”x13” Baking Pan: One of my most used kitchen pans.
- Potato Masher: Mash potatoes easily by hand with this fine-grid potato masher.
- Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
- Sprinkle the yeast over the liquids.
- Add the sugar, egg, salt, potatoes, butter and flour.
- Use the paddle attachment to mix the ingredients just until combined.
- Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
- Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
- Divide the dough in 12 dough balls (or 15 for smaller rolls).
- Place the dough balls into a greased 9x13 pan.
- Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
- Preheat the oven to 350 degrees.
- Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.
- Allow the pan to cool on a wire rack.
- Once the rolls are completely cool, store in an airtight container.