Description
Soft, fluffy potato rolls made with mashed potatoes for extra moisture and tenderness. These rolls are perfect for dinner, sandwiches, or holiday meals.
Ingredients
Units
Scale
- 1 cup mashed potatoes (plain, no added butter or milk)
- 1 cup warm milk (110°F/45°C)
- 1/3 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 and 1/4 teaspoons active dry yeast (1 packet)
- 2 large eggs
- 1 and 1/2 teaspoons salt
- 4 to 5 cups all-purpose flour
Instructions
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add mashed potatoes, butter, eggs, and salt to the yeast mixture and stir to combine.
- Gradually mix in the flour, 1 cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
- Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Punch down the dough and divide into 15–18 equal portions. Shape into balls and place in a greased baking dish or on a baking sheet.
- Cover the rolls and let rise again for about 30–45 minutes, or until puffy.
- Preheat oven to 375°F (190°C).
- Bake rolls for 20–25 minutes, or until golden brown. Brush with melted butter if desired.
- Let cool slightly before serving.
Notes
- Leftover mashed potatoes work great for this recipe.
- Brush tops with melted butter after baking for extra flavor.
- These rolls freeze well – cool completely and store in a freezer bag.
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg