These Potato Dinner Rolls are incredibly soft and fluffy. A little potato in the dough transforms ordinary rolls into tender, flavorful bites.
- Can you use instant potatoes?
- Are instant mashed potatoes real potatoes?
- Can you use sweet potato instead of russet?
- Recipe
Ingredients
Bread is one of the simplest homemade comforts, and these mashed potato rolls come from a handwritten family recipe that’s likely decades old. The ingredient list is short and pantry-friendly.
You’ll need flour, yeast, sugar, salt, butter, eggs and one potato—plus the potato cooking water, which adds flavor and helps with texture.
If fresh yeast is hard to find, there are ways to create a potato-based starter, but for this recipe a packet of active dry yeast works perfectly.
Can you use instant potatoes?
Yes. Prepare instant mashed potatoes according to package directions, then measure out ½ cup of the prepared mashed potatoes. Use regular water in the rest of the recipe instead of reserved cooking water.
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Are instant mashed potatoes real potatoes?
Yes. Instant mashed potatoes are real potatoes that have been cooked, mashed and dehydrated for shelf stability. They make a convenient substitute in many recipes.
Can you use sweet potato instead of russet?
Yes. Cook and mash the sweet potato the same way you would a russet. Measure out ½ cup mashed sweet potato and use regular water for the rest of the recipe in place of potato cooking water.
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Preparation for Potato Dinner Rolls
Reserve some of the potato cooking water when you drain the potatoes. That warm water helps proof the yeast and adds flavor to the dough.
Mash the potato with a fork; you only need ½ cup, so no special tools are required. Mix in butter until the potato is creamy.
Proofing the Yeast
Pour about ¾ cup of the hot potato cooking water into a small bowl and let it cool briefly until it’s warm (around 110°F). Stir in the yeast and sugar and wait 10–15 minutes. When the mixture forms a foamy layer, the yeast is active and ready.
After the yeast is ready, combine it with the mashed potato, beaten eggs, flour and salt. If using a bread machine, add the ingredients to the pan in the order recommended by your machine and run the dough cycle. For mixer or hand methods, follow the notes in the recipe for mixing and kneading.
Divide the dough into 15 equal pieces, shape each into a ball by tucking seams to the bottom, and place seam-side down in a greased 9×13″ baking pan.
When risen and lightly golden after baking, the rolls will be tender and soft. Bake at 400°F for 10–12 minutes.
Tip for Letting Dough Rise
A warm oven is an ideal draft-free place to proof dough. Preheat the oven on its lowest setting for about three minutes, turn it off, then place the covered dough inside to rise.
Serving Suggestion
These rolls pair well with holiday meals or everyday dinners. Serve them plain, with butter, or topped with sea salt and sesame or chia seeds for texture.
They complement soups, stews and roasted mains. Try them alongside your favorite comfort dishes.
- One Skillet Cheesy Chicken Chili
- Crockpot Chicken and Gravy
- Slow Cooker Steak Chili
- Instant Pot Lima Beans
- Italian Sausage Chili
Recipe
Potato Dinner Rolls Recipe
Equipment
- Bread machine (optional)
- Stand mixer with dough hook (optional)
- 9×13″ baking pan
Ingredients
- 1 potato, peeled and cubed
- 4 cups water
- 4 tablespoons unsalted butter
- 2 ¼ teaspoons yeast (one packet)
- 3 tablespoons sugar
- 2 large eggs
- 620 grams all-purpose flour (about 5 1/8 cups, spoon and fill)
- 1 teaspoon salt
- Vegetable oil (optional for hand/mixer methods)
- Cooking spray
Instructions
- Peel and chop the potato. Place in a saucepan with 4 cups water. Bring to a boil, then reduce to medium, cover and cook until the potato is very tender, about 30 minutes. Remove from heat.
- Use a slotted spoon to remove the potato from the cooking water. Reserve the cooking water.
- Mash the potato with a fork and measure ½ cup mashed potato. Mix in the butter until melted and the mixture is creamy. Set aside.
- Pour ¾ cup of the reserved cooking water into a small bowl. Ensure it’s warm (about 110°F). Stir in the yeast and sugar. Set aside to proof for 10–15 minutes until foamy.
- Beat the eggs in a small bowl.
- If using a bread machine: add the yeast mixture, potato mixture, beaten eggs, flour and salt to the bread pan. Set the machine to the dough cycle. When finished, remove dough and place on a lightly floured surface.
- If using a stand mixer or mixing by hand: add ingredients in the same order, adding flour gradually when mixing. Knead until smooth and elastic.
- Spray a 9×13″ pan with cooking spray. Divide the dough into 15 equal pieces, shape into balls with seams tucked to the bottom, and arrange in the pan.
- Cover and let rise in a warm spot until doubled, about 45 minutes (or 60–90 minutes if mixed by hand or with a stand mixer).
- Preheat the oven to 400°F. Bake rolls 10–12 minutes until golden brown.
- If desired, brush with melted butter and sprinkle with sea salt and sesame or chia seeds.
Notes
Stand mixer: Follow steps 1–7, adding flour one cup at a time until combined. Place dough in a lightly greased bowl, cover and let rise until doubled (60–90 minutes). Punch down, divide into 15 pieces and continue.
By hand: Mix and knead until the dough is smooth and soft. Let rise in a greased bowl until doubled, punch down, divide and proceed as above.
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates. Calculate nutrition based on packaging if you have specific dietary needs. 24Bite® and the authors are not responsible for individual outcomes from following this recipe.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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