I made Mashed Potato Rolls that are pillowy soft, chewy, and so buttery you’ll actually want to replace your usual dinner roll.

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I can’t shut up about these rolls. I love how Mashed Potato Rolls feel, pillowy soft and slightly chewy, like bread that forgot it was trying to impress.

I crave them with butter, especially when there’s real mashed potatoes in the dough and a little unsalted butter glossed on top. And the crumb?

It melts sideways in your mouth, making every bite addictive. I make them for sandwiches, for late-night butter raids, or just because.

Potato Slider Buns work the same magic on a tiny scale. I’m obsessed.

No shame. I let that buttery pull haunt me.

Ingredients

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Mashed potatoes: Basically makes the rolls insanely soft and keeps them moist for days.
Warm milk: Feeds the yeast and gives a tender, rich crumb you’ll love.
Melted butter: Adds buttery flavor and softens the dough, makes it feel indulgent.
Extra butter for brushing: Plus gives a glossy, soft crust and extra buttery bite.
Granulated sugar: Feeds yeast and adds a slight sweet edge without being cloying.
Active dry yeast: Makes the dough rise and gives that light, airy texture.
Room temp egg: Adds richness, structure, and helps the rolls brown nicely.
All purpose flour: The backbone of the rolls; gives chew and structure you expect.
Fine salt: Balances sweetness and brings out all the buttery, potatoey notes.
Optional egg wash: Basically makes tops shiny and golden, looks bakery-perfect.

Ingredient Quantities

1 cup mashed potatoes, warm or room temp (about 8 ounces cooked and mashed, from 1 large or 2 small potatoes)

1/2 cup whole milk, warmed to about 110°F

1/4 cup unsalted butter, melted and slightly cooled plus 1-2 tablespoons extra for brushing

2 tablespoons granulated sugar

2 teaspoons active dry yeast (or 1 packet)

1 large egg, at room temperature

3 to 3 1/2 cups all purpose flour, plus extra for dusting

1 teaspoon fine salt

Optional egg wash: 1 egg beaten with 1 tablespoon water or milk for a shiny top

How to Make this

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1. In a small bowl stir the warmed milk (about 110°F) with the sugar and sprinkle the yeast on top; let sit 5 to 10 minutes until foamy. If it never foams your yeast might be dead so start over.

2. In a large bowl combine the warm or room temp mashed potatoes, melted butter (reserve 1 to 2 tablespoons for brushing later), and the room temp egg; whisk until smooth and a little glossy.

3. Pour the foamy yeast mixture into the potato mixture and stir to combine.

4. Add 2 cups of the flour and the salt, stir until a shaggy dough forms. Keep adding the remaining flour 1/4 cup at a time until the dough pulls away from the bowl but is still slightly tacky. Try not to add too much flour or the rolls get dense.

5. Turn the dough out onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. You can also use a stand mixer with the dough hook on medium for 4 to 5 minutes. The dough should be soft and slightly springy.

6. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

7. Punch the dough down, divide into 12 to 16 equal pieces (about golfball size), shape into rounds by tucking edges under, and arrange them on a parchment lined baking sheet or in a greased 9×13 pan. Leave space between rolls. Cover and let rise until puffy and almost doubled, about 45 to 60 minutes.

8. Preheat the oven to 375°F (190°C). If you want shiny tops, brush the rolls with the optional egg wash (1 egg beaten with 1 tablespoon water or milk). Otherwise brush lightly with a bit of the reserved melted butter for a softer top.

9. Bake 15 to 18 minutes until golden brown and the centers register about 190°F if you use a thermometer. As soon as they come out brush again with the extra melted butter, let cool slightly on a rack, then serve warm.

Equipment Needed

1. Small bowl for proofing the yeast
2. Large mixing bowl for the potato dough
3. Measuring cups and spoons (for flour, milk, sugar, salt)
4. Whisk and a rubber spatula or wooden spoon for mixing
5. Stand mixer with dough hook or a hand kneading space and your hands for kneading
6. Kitchen scale or instant read thermometer (helps check internal temp ~190°F)
7. Baking sheet lined with parchment or a greased 9×13 pan
8. Pastry brush for butter or egg wash
9. Bench scraper or knife to divide the dough into pieces

FAQ

Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can. Use about 1 1/2 teaspoons instant yeast and mix it right into the flour instead of proofing it in the warm milk. Your rise time might be a little faster, so keep an eye on the dough.

Q: My mashed potatoes are cold, will that mess things up? A: Not a deal breaker. Warm potatoes help the dough come together and keep the yeast happy, but room temp or slightly cooled potatoes work fine. If they are fridge cold, warm them briefly in the microwave so they aren’t icy.

Q: How do I know when the rolls are done baking? A: They should be golden on top and sound hollow when you tap the bottom. Internal temp is about 190 to 200°F if you want to be exact. Don’t overbake or they’ll dry out, so check a few minutes before the recipe time ends.

Q: Can I use sweet potatoes or instant mashed potatoes? A: You can substitute mashed sweet potatoes for a different flavor, just use the same amount. Instant mashed potato flakes will change texture and absorb more liquid, so use them cautiously and maybe add a bit more milk.

Q: How do I get super soft rolls that stay fresh? A: Brush hot rolls with melted butter right after baking, that keeps them soft and gives a better flavor. Store cooled rolls in an airtight container or bag at room temp up to 3 days, or freeze for longer. Reheat wrapped in foil for best texture.

Q: My dough is sticky or too dry, what should I do? A: Dough humidity changes a lot with flour and potatoes. If sticky, add a tablespoon or two more flour and knead until manageable. If too stiff or crumbly, add a teaspoon of warm milk at a time until it’s smooth. The dough should be soft and slightly tacky, not glued to your hands.

Potato Rolls Recipe Substitutions and Variations

Mashed potatoes: swap with 1 cup instant potato flakes rehydrated with warm water or milk for same texture, or use 1 cup mashed sweet potato for a slightly sweeter, denser roll.
Whole milk: use 1/2 cup buttermilk for tang and tenderness, or 1/2 cup unsweetened soy or oat milk warmed to 110°F if you need dairy free.
Unsalted butter: replace with 1/4 cup neutral vegetable oil or melted coconut oil (mild flavor) for equally soft crumb, or use salted butter and drop the added salt a bit.
Active dry yeast: you can use 2 teaspoons instant yeast (add directly to flour, no proofing needed) or about 1/2 cup fed sourdough starter and skip commercial yeast, but expect longer rise times and a tangier flavor.

Pro Tips

1) Let the potato cool just enough so it is not hot, but still warm. If it is too hot it can kill the yeast, and if it is completely cold the dough takes forever to rise. I usually mash and set it near the oven so it stays about room temp.

2) Measure flour by spooning it into the cup and leveling it off. If you scoop with the measuring cup you will pack in too much flour and end up with dense rolls. Add the last bit of flour slowly, you want a slightly tacky dough, not a brick.

3) Proof the yeast in warm milk and watch for foam. If it does not get foamy after 10 minutes toss it and try fresh yeast. Also small tip, if your kitchen is cold put the bowl over a pan of warm water to help the rise without overheating the yeast.

4) Don’t skip the post-bake butter brush. It makes the crust soft and gives great flavor. If you want extra shine but not a crusty top, use melted butter after baking instead of egg wash before.

Potato Rolls Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made Mashed Potato Rolls that are pillowy soft, chewy, and so buttery you’ll actually want to replace your usual dinner roll.

Servings

servings

Calories

189

kcal

Equipment: 1. Small bowl for proofing the yeast
2. Large mixing bowl for the potato dough
3. Measuring cups and spoons (for flour, milk, sugar, salt)
4. Whisk and a rubber spatula or wooden spoon for mixing
5. Stand mixer with dough hook or a hand kneading space and your hands for kneading
6. Kitchen scale or instant read thermometer (helps check internal temp ~190°F)
7. Baking sheet lined with parchment or a greased 9×13 pan
8. Pastry brush for butter or egg wash
9. Bench scraper or knife to divide the dough into pieces

Ingredients

1 cup mashed potatoes, warm or room temp (about 8 ounces cooked and mashed, from 1 large or 2 small potatoes)
1/2 cup whole milk, warmed to about 110°F
1/4 cup unsalted butter, melted and slightly cooled plus 1-2 tablespoons extra for brushing
2 tablespoons granulated sugar
2 teaspoons active dry yeast (or 1 packet)
1 large egg, at room temperature
3 to 3 1/2 cups all purpose flour, plus extra for dusting
1 teaspoon fine salt
Optional egg wash: 1 egg beaten with 1 tablespoon water or milk for a shiny top

Directions

In a small bowl stir the warmed milk (about 110°F) with the sugar and sprinkle the yeast on top; let sit 5 to 10 minutes until foamy. If it never foams your yeast might be dead so start over.
In a large bowl combine the warm or room temp mashed potatoes, melted butter (reserve 1 to 2 tablespoons for brushing later), and the room temp egg; whisk until smooth and a little glossy.
Pour the foamy yeast mixture into the potato mixture and stir to combine.
Add 2 cups of the flour and the salt, stir until a shaggy dough forms. Keep adding the remaining flour 1/4 cup at a time until the dough pulls away from the bowl but is still slightly tacky. Try not to add too much flour or the rolls get dense.
Turn the dough out onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic. You can also use a stand mixer with the dough hook on medium for 4 to 5 minutes. The dough should be soft and slightly springy.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Punch the dough down, divide into 12 to 16 equal pieces (about golfball size), shape into rounds by tucking edges under, and arrange them on a parchment lined baking sheet or in a greased 9×13 pan. Leave space between rolls. Cover and let rise until puffy and almost doubled, about 45 to 60 minutes.
Preheat the oven to 375°F (190°C). If you want shiny tops, brush the rolls with the optional egg wash (1 egg beaten with 1 tablespoon water or milk). Otherwise brush lightly with a bit of the reserved melted butter for a softer top.
Bake 15 to 18 minutes until golden brown and the centers register about 190°F if you use a thermometer. As soon as they come out brush again with the extra melted butter, let cool slightly on a rack, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.