Potato Dinner Rolls

Potato rolls! So soft and fluffy. These are THE BEST dinner rolls ever. Perfect for Thanksgiving dinner or for sandwich sliders.
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Photography Credit: Megan Keno

Mine is a family of carb lovers, and the dinner rolls are always the first thing to go at any meal, holiday or otherwise.

This is especially true when these potato rolls are on the menu. Mashed potatoes make the rolls extra-soft and fluffy. I top them with some honey butter and they disappear like magic.

Sweet Potato Dinner RollsSince I’m already making mashed potatoes for Thanksgiving dinner, I just make a little extra to use in these dinner rolls. They’re also great with sweet potatoes if you feel like switching things up!

If you are new to bread baking or don’t bake very often, this is a good recipe to have in your back pocket. The mashed potatoes make the dough very forgiving even if you over-knead or under-knead the dough a little.

In the unlikely event that you have leftover rolls after your holiday meal, put them to good use as mini-sandwich sliders the next day!

Potato Dinner Rolls Recipe

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  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Inactive rising time: 2 hours
  • Yield: 16 to 20 rolls

If you're not already making mashed potatoes for your meal, roast or boil one large (12 ounce) russet potato to use in this recipe.

I usually make this recipe with unseasoned mashed potatoes that haven't been mixed with butter or dairy, but have also made them with leftover seasoned mashed potatoes. With seasoned mashed potatoes, you may end up needing to use a little extra flour.

Ingredients

For the rolls:

  • 1/2 cup water, room temperature
  • 2 1/4 teaspoon (1 packet) active-dry or instant yeast
  • 1 teaspoon plus 1/3 cup sugar, divided
  • 1 cup mashed potatoes
  • 1/4 cup milk
  • 6 tablespoons regular salted butter, melted and cooled
  • 2 large eggs
  • 2 1/2 teaspoons minced fresh rosemary leaves
  • 1 1/2 teaspoon salt
  • 4 1/2 to 5 cups all-purpose flour

For honey butter topping:

  • 1/4 cup regular salted butter, room temperature
  • 2 tablespoon honey

Method

1 Proof the yeast: In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly. If the mixture doesn't start to bubble, then your yeast has likely expired and it's best to start over with new yeast.

2 Mix the dough: Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth. Add 4 1/2 cups of the flour and mix until you form a shaggy dough.

3 Knead the dough: With a dough hook attachment (or on the counter, if kneading by hand) knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl (it's fine if the dough sticks to the bottom of the bowl). If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time.

4 Let the dough rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.

5 Shape the dough into rolls: Line a 13x9-inch baking pan with parchment paper and lightly grease. Turn the dough the out onto lightly floured surface and cut into 16 to 20 equal pieces. Roll the dough into small balls, and place seam side down in the baking dish.

Sweet Potato Dinner Rolls

6 Cover and let the rolls rise until puffed and nearly doubled in size, about 1 hour. About 15 minutes before the rolls are ready, heat the oven to 350F.

7 Bake for the rolls for 20 to 25 minutes, or until the rolls are golden brown on top and register 200F on the inside when tested with an instant-read thermometer.

8 Brush the rolls with honey butter: In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, then sprinkle with salt. Allow to cool slightly before serving.

Sweet Potato Dinner Rolls

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Megan Keno

Megan Keno, is the writer, recipe developer, and photographer behind the nationally recognized food blog Country Cleaver. Her work has been featured in Country Living Magazine, Better Homes and Gardens, America’s Test Kitchen, The Kitchn, and on The Pioneer Woman’s Tasty Kitchen Blog.

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Sweet Potato Dinner Rolls

Showing 4 of 19 Comments

  • Donna Simpson

    Just wanted you to know that my rolls were excellent! I didn’t have your answer about step 2 until after the rolls were done. I did use the dough hook instead of hand mixing. Next time I will hand mix. Also, your advice on step 3 is very helpful.
    Thank you. Next time I may make cinnamon rolls out of the dough!

  • Donna Simpson

    Thank you for your response. I went ahead and continued with the process and they rose fine.
    So my next question, how many rolls did you fit in 9 x 13 pan. I could only fit twelve. I ended up with 27 rolls so I hope mine aren’t too small.
    The other clarifications…
    Step 2, do you use the dough hook on stand mixer when adding the flour?
    Step 3, what if the dough balls up before the 5 minutes. Do you keep mixing? Can you under or over mix the dough? I assume this is the kneading step, right?

  • Donna Simpson

    I purchased the packets of Fleischmann’s rapid rise instant yeast yesterday. I warmed my potato water in proofing oven (100)) degrees) for 20 minutes. I added the yeast potato water and 1 teaspoon of sugar. After 10 minutes it’s barely starting to foam. Should I start over with regular water?

  • Donna Simpson

    I was wondering if I can use the potato water in place of the water?

  • Laila

    I made these for Christmas and they turned out perfectly. Only exception for next time is I think I prefer not to add honey to the butter. I didn’t really care for the sweetness to the roll and occasionally, I’ll opt to leave the rosemary out as well. Otherwise, they rose perfectly and were beautiful. Also made turkey sandwiches with these rolls. Delicious!

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