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Closeup view of several bread rolls, with one of them on the side to show the soft tender texture of the roll
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Potato Bread Rolls

Recipe for homemade Potato Bread Rolls, these soft buttery rolls are made with mashed potatoes, active dry yeast, whole milk, sugar, flour, butter, and eggs.
Course Breakfast, Side Dish
Cuisine International, North American
Keyword Baking, Bread rolls, Comfort food, Mashed potatoes, Potato bread rolls
Prep Time 20 minutes
Cook Time 35 minutes
Rise Time 1 hour 40 minutes
Total Time 2 hours 35 minutes
Servings 15 rolls

Equipment

  • 9x13-inch baking dish
  • Potato masher or ricer
  • Stand mixer fitted with a dough hook (or large mixing bowl)
  • Digital instant-read thermometer
  • Pastry Brush

Ingredients

  • 1 cup plain mashed potatoes about 1-2 potatoes depending on size
  • ½ cup warm milk (milk temperature should be 110-115°F or 43-46°C) 120 ml
  • 1 packet active dry yeast 2 ¼ teaspoons
  • ¼ cup granulated sugar divided in half, 50 grams
  • 3 ¾ to 4 ¼ cups all-purpose flour, spooned and leveled 450-510 grams
  • 1 teaspoon salt
  • ¼ cup salted butter, softened 60 grams
  • 2 large eggs room temperature

Optional garnishes:

  • Melted butter
  • Flaky salt

Instructions

  • Peel and cut potatoes into 1-inch (2.5cm ) cubes and boil for 10-12 minutes or until fork tender. Mash the potatoes until creamy and set aside to cool to room temperature.
  • In a medium sized bowl, whisk together the warm milk, active dry yeast, and 2 tablespoons sugar. Let sit for 5 minutes until foamy.
    In a medium sized bowl, whisk together the warm milk, active dry yeast, and 2 tablespoons sugar
  • While the yeast is activating, in a large bowl add 3 ¾ cups (450 grams) of flour, 1 teaspoon of salt, and remaining 2 tablespoons sugar, mix well.
    In a large bowl add the flour, salt, and remaining 2 tablespoons sugar, mix well.
  • To the flour mix, add 1 cup of mashed potatoes, softened butter, eggs, and the activated yeast mixture, stirring until you have a shaggy or lumpy dough.
    Flour, yeast mix, eggs, butter and mashed potatoes in a mixing bowl
  • Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. If the dough is sticky, add in more flour, 1 tablespoon at a time.
  • Place the dough in a large greased bowl.
    A ball of dough in a white bowl
  • Cover the dough and let it rise in a warm spot for 1 hour or until doubled in size.
  • Punch down the dough.
    Bread dough in a bowl that has risen and been punched down
  • Divide into 15 equal portions, and roll each into a smooth ball.
    Several balls of dough on a counter
  • Arrange the rolls in a greased 9x13-inch (22x33cm) baking dish.
    Bread rolls in a baking pan before baking
  • Cover the rolls and let them rise for 30 to 40 minutes until puffy.
    Several uncooked bread rolls rising in a baking pan
  • Preheat your oven to 350°F (175°C).
  • Bake the rolls for 30 to 35 minutes until golden brown on top and the internal temperature reaches 190-200°F (88-93°C).
    Potato rolls after baking
  • Brush the potato bread rolls generously with the melted butter and flaky salt, if desired, immediately upon removing from the oven and serve warm.
    Side view of freshly baked potato rolls in a baking pan