Potato Dinner Rolls Recipe (2024)

Potato Rolls are one of my all time favorite rolls. They are a little sweet, super soft and buttery. The mashed potatoes in the rolls makes them so light and pillowy. Potato Dinner Rolls are so easy to make and so forgiving even if you don't have much experience with bread making.

Potato Rolls are one of favorite roll recipe along with French Rolls. We love them to go along side the Roasted Turkeyat Thanksgiving for sopping up the gravy, a must to go along with Beef Tenderloinat Christmas, but easy enough to go with Dinner during the week.

I use to make these Potato Rolls recipe all the time but I forgot just how amazing they are.

The recipe is so old the paper I wrote it on is yellowed and starting to fall apart. I can't remember where the original recipe came from or just how many changes I may or may not have made since I failed to notate it in my notes but these rolls are too good not to share and perfect for your Thanksgiving or Christmas holiday dinner table.

We love dipping these rolls in gravy or soup, slathering them in butter and you can never go wrong with a little homemade jelly. Leftover Thanksgiving DinnerSliders are also delicious made on these rolls. Potato Dinner Rolls are light, soft and fluffy just like the lunch lady use to serve back in the day.

I know you'll love these Potato Rolls as much as we do!

Add 2 cups Peeled and Diced Potatoes with 6 cups Water in a medium sized pot. Bring to a boil, reduce heat to low and cook until potatoes are fork tender 15-20 minutes.

Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth.

Allow to cool until under 110 degrees.

In a mixer fitted with a dough hook add 1 cup Cooked Potato Water under 110 degrees mix with 1 teaspoon Honey and 2 1/4 teaspoons Active Dry Yeast (1/4 ounce package) until honey and yeast are dissolved.

Allow to rest for 5-10 minutes until yeast is bubbly.

Add:

Mashed Potatoes
1 whole Beaten Egg
4 tablespoons Room Temperature Butter
1 tablespoon Honey

Stir until combined but don't worry if butter isn't dissolved.

Add:

4 1/4 cups All-Purpose Flour or Whole Wheat Pastry Flour
1 3/4 teaspoons Salt

Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl.

Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.

Potato Rolls Recipe

Ingredients

2 cups Potatoes, Peeled and Diced (If you use already mashed potatoes you'll need 1 1/4 cups)
1 cup Cooked Warm Potato Water Under 110 degrees (Reserved from cooked potatoes)
1 teaspoon Honey
1/4 ounce package Active Dry Yeast Or 2 1/4 teaspoons
1 whole Egg, Beaten
4 tablespoons Butter Cut Into Tablespoon Sized Pieces, Room Temperature Plus Additional For Pan
1 tablespoon Honey
4 3/4 cups All-Purpose Flour Or Whole Wheat Pastry Flour
1 3/4 teaspoons Salt

Instructions

In a medium sized pot bring potatoes and 6 cups of water to a boil. Cook until fork tender about 15-20 minutes. Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. Allow mashed potatoes to cool until under 110 degrees.
In a mixer fitted with a dough hook add cooked potato water, honey and yeast. Mix until honey and yeast is dissolved. Allow to sit for 5-10 minutes until yeast is bubbly.
Add mashed potatoes, beaten egg, butter, and 1 tablespoon honey. Mix until combined but don't worry if butter isn't dissolved.
Add 4 1/4 cups flour and salt. Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.
Place dough into a well buttered bowl and allow to rise until doubled in size about 1-1 1/2 hours.
Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Tuck sides in on each piece and roll into a perfect ball.
Place rolls into a buttered 9"x13"baking pan and buttered cake pan leaving about 2" between each ball. Dust the top of rolls with additional flour. Cover and allow to rise until doubled in size about an hour. Rolls should look light and fluffy.
Bake in a 350 degree oven for 20 minutes until lightly brown.
Allow to cool until warm before removing from pan.

Nutrition Facts

Calories

191.07

Fat

3.60 g

Sat. Fat

1.99 g

Carbs

34.36 g

Fiber

1.58 g

Net carbs

32.78 g

Sugar

1.80 g

Protein

4.96 g

Sodium

262.28 mg

Cholesterol

19.25 mg

Calories are estimated.

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