I can never resist these pillowy Potato Rolls, with tender centers, golden tops, and just the right hint of buttery richness. One bite and I’m already reaching for another.

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I’m obsessed with potato rolls or bread because the crumb is soft in a way regular bread just isn’t. Potatoes give it this tender bite, and butter brings that rich, slightly salty edge I always want with bread.

I love tearing into a roll and seeing that fluffy inside pull apart like it knows exactly what it’s doing. But the real reason I keep coming back is the flavor.

Mild, buttery, a little earthy, never boring. And yes, I eat it plain before it ever hits a plate.

No shame. Just good bread doing what good bread does best, well.

Ingredients

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Potatoes make the rolls soft, cozy, and just a little sweet.
Whole milk adds richness, so the bread doesn’t taste dry or flat.
Melted butter brings that tender, homemade bakery vibe everyone wants.
Yeast gives the dough lift, fluff, and that classic bread smell.
Warm water wakes up the yeast, so it can actually do its thing.
Sugar feeds the yeast and adds a tiny hint of sweetness.
Salt keeps the flavor balanced, because bland bread is just sad.
The egg adds structure, color, and a softer bite.
All purpose flour holds everything together without making the rolls too heavy.
Plus, extra butter on top makes them shiny, soft, and totally snackable.
Basically, these are the kind of rolls you’ll grab before dinner starts.

Ingredient Quantities

1 pound potatoes (Russet or Yukon Gold), peeled and cooked

1/2 cup whole milk, warmed

1/4 cup unsalted butter, melted

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup warm water (about 105 to 115°F)

2 tablespoons granulated sugar

1 1/2 teaspoons fine salt

1 large egg

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

2 tablespoons melted butter for brushing (optional)

How to Make this

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1. Peel and cut potatoes into chunks, boil until very tender, drain well and mash until smooth; let cool slightly while you warm the milk.

2. Warm the milk until it is just warm to the touch about 105 to 115°F and stir in the melted butter; set aside.

3. In a small bowl combine the warm water the sugar and the yeast; wait 5 to 10 minutes until foamy.

4. In a large mixing bowl combine the mashed potatoes the warm milk and butter mixture the activated yeast mixture and the egg; stir to combine.

5. Add 1 cup of the flour and the salt and mix until incorporated; continue adding the remaining flour 1 tablespoon at a time until a soft slightly tacky dough forms about 3 to 3 1/2 cups total.

6. Turn the dough onto a lightly floured surface and knead until smooth and elastic about 8 to 10 minutes; you can knead by hand or with a dough hook on low speed.

7. Place the dough in a lightly oiled bowl cover with plastic wrap or a clean towel and let rise in a warm draft free spot until doubled in size about 1 to 1 1/2 hours.

8. Punch down the dough and divide for rolls or shape for a loaf. For rolls form into 12 to 16 equal balls and place in a greased baking pan. For bread shape into a loaf and place in a greased 9 by 5 inch loaf pan.

9. Cover and let rise a second time until puffy about 30 to 45 minutes while you preheat the oven to 375°F.

10. Bake rolls 18 to 22 minutes or loaf 30 to 35 minutes until golden brown and the internal temperature reaches about 190°F. Remove from oven and brush with the optional melted butter. Let cool slightly before serving.

Equipment Needed

1. Vegetable peeler and chef knife with cutting board
2. Large pot and colander for boiling and draining potatoes
3. Potato masher or ricer
4. Liquid and dry measuring cups and measuring spoons
5. Small bowl and whisk or fork for activating yeast
6. Large mixing bowl and wooden spoon or silicone spatula
7. Stand mixer with dough hook or a clean work surface for kneading by hand
8. 9 x 5 inch loaf pan or greased baking pan for rolls
9. Instant read thermometer and pastry brush for finishing with melted butter

FAQ

Q: Can I use instant mashed potatoes or leftover mashed potatoes instead of cooking fresh potatoes? A: Yes. Instant potato flakes rehydrated to a stiff mash work, and leftover mashed potatoes are fine if they contain no large amounts of extra fat or seasoning. Aim for a smooth, cooled mash measured to 1 pound before adding to the dough.

Q: What potato variety is best? A: Russet and Yukon Gold are ideal. Russets give a fluffier crumb while Yukon Gold yield a slightly richer, buttery texture. Both produce tender rolls.

Q: How do I know when the dough has risen enough? A: The dough should double in volume for the first rise. For shaped rolls, allow the second rise until they are puffy and about 1.5 times their original size. A gentle finger poke should leave an indentation that slowly bounces back.

Q: Why might my rolls turn out dense and how can I fix it? A: Density can come from underkneading, too little yeast activity, or too much flour. Knead until the dough is smooth and elastic, ensure yeast is fresh and water is 105 to 115 F, and add flour gradually to keep dough slightly tacky. Proper proofing also prevents density.

Q: Can I make this dough ahead or freeze it? A: Yes. You can refrigerate shaped rolls overnight for a slow second rise; bake from cold but allow extra baking time. To freeze, parbake or freeze raw shaped rolls on a tray then transfer to a bag. Thaw, finish proofing, then bake.

Q: How should I store and reheat leftover rolls? A: Store at room temperature in an airtight container for 2 days or freeze for up to 3 months. Reheat frozen or chilled rolls in a 325 F oven for 10 to 15 minutes until warmed through. Brush with melted butter after baking for shine and flavor.

POTATO ROLLS OR BREAD Recipe Substitutions and Variations

Potatoes: swap cooked mashed sweet potatoes or cooked mashed pumpkin, using equal weight; expect a slightly sweeter, moister dough so reduce any added sugar by 1 tablespoon if desired.
Whole milk: use buttermilk for tang and tenderness or unsweetened almond milk (or other unsweetened plant milk) at the same temperature and volume.
Unsalted butter: substitute an equal amount of neutral oil such as canola or light olive oil, or use melted coconut oil for a hint of coconut aroma.
Active dry yeast: replace with the same quantity of instant yeast, omitting the separate proofing step and mixing directly into the dry ingredients.

Pro Tips

1. Use dry, fluffy mashed potatoes rather than watery ones. After boiling, drain well and let them steam off a bit in the pot over low heat or spread them on a tray to cool. Excess moisture will force you to add too much flour and make the dough dense.

2. Proof the yeast in a warm spot and watch for a bubbly foam. If it does not foam within 10 minutes, start over with fresh yeast and slightly warmer water. Good yeast activity is the easiest way to get a light, airy crumb.

3. When kneading by hand, use a bench scraper or lightly floured fingers to handle tackiness instead of adding large amounts of flour. The dough should feel slightly tacky but still pull away cleanly from the surface. Overflouring makes the finished bread dry.

4. For richer flavor and a soft crust, brush with melted butter right as the bread comes out of the oven and again after it cools a few minutes. If you want a glossier top, brush with an egg wash before the final rise instead.

POTATO ROLLS OR BREAD Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can never resist these pillowy Potato Rolls, with tender centers, golden tops, and just the right hint of buttery richness. One bite and I’m already reaching for another.

Servings

servings

Calories

225

kcal

Equipment: 1. Vegetable peeler and chef knife with cutting board
2. Large pot and colander for boiling and draining potatoes
3. Potato masher or ricer
4. Liquid and dry measuring cups and measuring spoons
5. Small bowl and whisk or fork for activating yeast
6. Large mixing bowl and wooden spoon or silicone spatula
7. Stand mixer with dough hook or a clean work surface for kneading by hand
8. 9 x 5 inch loaf pan or greased baking pan for rolls
9. Instant read thermometer and pastry brush for finishing with melted butter

Ingredients

1 pound potatoes (Russet or Yukon Gold), peeled and cooked
1/2 cup whole milk, warmed
1/4 cup unsalted butter, melted
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup warm water (about 105 to 115°F)
2 tablespoons granulated sugar
1 1/2 teaspoons fine salt
1 large egg
3 to 3 1/2 cups all purpose flour, plus more for dusting
2 tablespoons melted butter for brushing (optional)

Directions

Peel and cut potatoes into chunks, boil until very tender, drain well and mash until smooth; let cool slightly while you warm the milk.
Warm the milk until it is just warm to the touch about 105 to 115°F and stir in the melted butter; set aside.
In a small bowl combine the warm water the sugar and the yeast; wait 5 to 10 minutes until foamy.
In a large mixing bowl combine the mashed potatoes the warm milk and butter mixture the activated yeast mixture and the egg; stir to combine.
Add 1 cup of the flour and the salt and mix until incorporated; continue adding the remaining flour 1 tablespoon at a time until a soft slightly tacky dough forms about 3 to 3 1/2 cups total.
Turn the dough onto a lightly floured surface and knead until smooth and elastic about 8 to 10 minutes; you can knead by hand or with a dough hook on low speed.
Place the dough in a lightly oiled bowl cover with plastic wrap or a clean towel and let rise in a warm draft free spot until doubled in size about 1 to 1 1/2 hours.
Punch down the dough and divide for rolls or shape for a loaf. For rolls form into 12 to 16 equal balls and place in a greased baking pan. For bread shape into a loaf and place in a greased 9 by 5 inch loaf pan.
Cover and let rise a second time until puffy about 30 to 45 minutes while you preheat the oven to 375°F.
Bake rolls 18 to 22 minutes or loaf 30 to 35 minutes until golden brown and the internal temperature reaches about 190°F. Remove from oven and brush with the optional melted butter. Let cool slightly before serving.

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.