These potato rolls aren’t just good; they’re truly the best! Imagine a dough so forgiving and beginner-friendly that it consistently yields incredibly soft, buttery rolls bursting with rich flavor, all thanks to the magic of real mashed potatoes. Whether you’re a seasoned baker or just starting your journey into bread making, this recipe promises a delightful experience and an even more delightful result.

Table of Contents

• Why You Will Love These
• The Secret Ingredient: Understanding Potatoes in Your Dough
• Ingredients & Substitutions
• Variations
• Professional Tips
• How to Make Potato Rolls
• Chef Lindsey’s Recipe Tip
• Recipe FAQs
• Recommended Bread Recipes
• Potato Rolls Recipe
• Before You Go

The Secret Ingredient: Understanding Potatoes in Your Dough

The inclusion of mashed potatoes is what truly sets these rolls apart. Potatoes, particularly starchy varieties, introduce a unique structure and moisture profile to the dough that traditional flour alone cannot replicate. The starches in the potatoes gelatinize during baking, creating an incredibly tender, almost custardy crumb. This not only results in a roll that is remarkably soft and fluffy but also contributes to its prolonged freshness. The subtle earthiness of the potato also adds a depth of flavor that complements the richness of the butter and milk, making for a truly unforgettable eating experience.

Essential Ingredients & Smart Substitutions

Crafting these perfect potato rolls relies on a few key ingredients. Here’s a breakdown of what you’ll need and how substitutions can work:

• All-purpose Flour: The foundation of our dough. While other flours like bread flour can be used for a chewier roll, all-purpose flour strikes the perfect balance for a soft, tender crumb.
• Kosher Salt: Essential for flavor balance. Remember, kosher salt has larger flakes than table salt, so don’t substitute 1:1. Using fine table salt would result in a much saltier dough.
• Granulated Sugar: Feeds the yeast, aids in browning, and adds a touch of sweetness that beautifully complements the potatoes.
• Whole Egg: Contributes richness, color, and helps bind the dough, adding to the overall structure and tender texture.
• Whole Milk: Provides moisture and fat, making the rolls incredibly tender. It also helps activate the yeast.
• Dry Active Yeast: Our leavening agent. If active dry yeast isn’t available, you can substitute double the weight of fresh yeast or half the weight of instant yeast. While active dry yeast requires blooming, instant yeast can be added directly to the dry ingredients. However, blooming it with the milk will still kickstart fermentation and gluten development, which is beneficial.
• Mashed Potatoes: The star of the show! If you have leftover creamy mashed potatoes in your fridge, they’re perfect. Just be cautious: if they’re already seasoned, adjust the salt in the dough accordingly to avoid overly salty bread. For the best texture, ensure your potatoes are finely mashed, like in my potato bread recipe, to prevent lumps. You can even leave the peel on for a rustic touch if desired!
• Unsalted Butter: Crucial for the rich, buttery flavor and tender texture. Using unsalted butter gives you control over the overall saltiness of the rolls.

See the recipe card for full information on ingredients and quantities.

Creative Variations to Personalize Your Potato Rolls

While delicious on their own, these potato rolls are also a fantastic canvas for culinary creativity. Here are some ideas to infuse them with even more flavor:

• Infuse Your Butter for Extra Flavor: Elevate the butter’s role! Experiment with brown butter for a nutty depth, or stir in black garlic paste for an umami kick. For aromatic rolls, gently melt butter with fresh herbs like rosemary and sage, then use this infused butter both in the dough and for brushing the tops after baking. Draw inspiration from my pumpkin herb dinner rolls for combining flavors.
• Mix in Aromatic Herbs: Fresh or dried herbs can add a wonderful savory dimension. Fold your favorites like finely chopped sage, thyme, oregano, or rosemary directly into the dough during the last stages of kneading. For an even more intense flavor, lightly fry the herbs in butter before adding them, as suggested in my rosemary sourdough rolls.
• Embrace the Cheese Factor: Who doesn’t love a cheesy dinner roll? After the butter is fully incorporated into the dough, mix in about 1 cup of your favorite shredded cheese. Parmesan adds a salty, nutty bite, Gruyere offers a sophisticated creaminess, sharp cheddar brings classic comfort, and pepper jack adds a delightful spicy kick.
• Transform into Loaves or Buns: This versatile dough isn’t limited to just dinner rolls! You can easily shape it into a beautiful rustic loaf of bread or eight perfect burger buns. For burger buns, simply divide the dough into 8 equal portions, shape them, and score the tops before baking. If you prefer a full loaf, follow the shaping techniques detailed in this brioche bread recipe.

Mastering the Bake: Professional Tips for Success

Achieving bakery-quality potato rolls at home is entirely possible with a few professional insights:

• Use Unseasoned Boiled Potatoes: This is a critical step for flavor control. While it might sound tempting to boil your potatoes with herbs or even a pinch of salt for extra flavor, resist the urge to salt the water. Salted potatoes combined with the salt already in the dough will inevitably lead to overly salty rolls. Keep your potato preparation simple to ensure perfect seasoning in the final product.
• Choose a Metal Baking Dish for Optimal Texture: While not strictly necessary, using a metal baking dish will significantly enhance the texture of your rolls. Metal conducts heat more efficiently and evenly than glass or ceramic. This allows for a more consistent bake, promoting a beautiful golden crust and a uniformly soft interior, as the metal distributes heat to the rolls rather than holding it in itself.
• Don’t Rush Gluten Development: The enriched nature of this dough, packed with eggs, butter, milk, and potatoes, means gluten development will take a bit longer than with leaner doughs. Be patient and allow your stand mixer to work the dough for the full recommended time. If your mixer struggles during the final minutes, don’t hesitate to finish the kneading by hand. Underdeveloped gluten can lead to rolls that collapse after baking or have a dense, crumbly texture instead of the desired airy softness.
• Mind Your Kneading Surface: When it comes to shaping, always work on a *non-floured* surface. Flour will prevent the dough from sticking slightly, which is essential for creating the necessary tension as you shape the rolls into tight, smooth boules. If the dough slips, you won’t achieve that perfect round, taut surface we’re aiming for.

Step-by-Step: How to Make Perfect Potato Rolls

Follow these detailed instructions to create perfectly soft, tender, and incredibly flavorful potato rolls. Further details and precise measurements can be found in the recipe card below.

Make the potatoes:

Step 1: Prepare and Boil Your Potatoes. Begin by washing your chosen potatoes thoroughly. They can be left whole or chopped into smaller pieces for faster cooking. Place them in a pot and cover them completely with water. This method helps prevent the potatoes from absorbing too much excess moisture, which could make your dough too wet.

Step 2: Cook, Mash, and Cool. Bring the pot to a boil and cook the potatoes until they are fork-tender. Once cooked, drain the liquid thoroughly and mash the potatoes immediately while they are still warm. Mashing them warm helps achieve a smoother consistency and prevents lumps. Allow the mashed potatoes to cool completely at room temperature before wrapping them well and placing them in the fridge until ready to use.

Chef’s Note: You can mash the potatoes by hand for a slightly chunkier texture, or use your Kitchen Aid mixer with the paddle attachment for speed. If using a mixer, be mindful not to overmix, as this can activate the starches too much and result in gummy potatoes, which will affect your dough’s texture.

Make the dough:

Step 3: Prepare Yeast and Warm Milk. In a small bowl, add your active dry yeast and set it aside. Next, gently warm the milk in a small saucepan over low heat or in the microwave. It’s crucial to get the temperature right: once warmed, add a little cold milk to bring the mixture down to a precise temperature of 100-110°F (38-43°C). This temperature range is ideal for activating the yeast without killing it.

Step 4: Bloom the Yeast. Pour the temperature-adjusted milk over the yeast in the small bowl. Stir gently to combine, then let it sit undisturbed for 10 minutes. During this time, the yeast will “bloom” – it will become foamy and fragrant, indicating it’s active and ready to work its magic in the dough.

Step 5: Combine Wet Ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, combine the large eggs, the cooled mashed potatoes, and your bloomed milk-yeast mixture. Mix these ingredients on a low speed until they are thoroughly combined and form a smooth, uniform paste. This ensures an even distribution of the potato throughout the dough.

Step 6: Incorporate Dry Ingredients. Add the all-purpose flour, granulated sugar, and kosher salt to the mixing bowl. Continue to mix on low speed for a full 15 minutes. This extended mixing time is vital for developing the gluten structure, which gives the rolls their chew and elasticity, resulting in a smooth, cohesive dough.

Step 7: Add the Butter. Once the dough has developed, add the cold, cubed unsalted butter all at once. Increase the mixer speed to medium and continue mixing for another 10 minutes, or as long as your stand mixer can comfortably handle. The dough will look shaggy at first but will eventually become smooth and elastic as the butter is fully incorporated.

Troubleshooting Tip: If your dough feels excessively sticky due to the potatoes, you can add a tiny bit more flour, a tablespoon at a time, until it is tacky but no longer wet. While this isn’t ideal as it can slightly alter the flavor and texture, it’s a common trick used in professional kitchens to salvage dough and ensure a workable consistency. Trust me, many rolls have been saved this way!

Shape and Proof: 

Step 8: Divide the Dough. Turn the prepared dough out onto a clean, *non-floured* surface. Divide the dough into 16 equal pieces. While you can eyeball this for convenience, using a kitchen scale to portion each piece to approximately 65g will ensure evenly baked rolls, as they will all cook at the same rate.

Step 9: Shape Each Roll. Lightly spray your clean counter surface and your chosen baking dish with a non-stick spray. Take each portion of dough and shape it into a tight boule (round). Use your thumb as a guide to tuck the edges under, creating a smooth, taut top surface. The slight stickiness of the non-floured surface helps create the necessary tension for shaping.

Important Shaping Note: Do NOT flour your work surface during shaping. If you use flour, the dough will not have enough friction to stick to itself as you tuck and roll, preventing it from forming that crucial tight, round shape we need for perfectly structured rolls.

Step 10: Arrange for Proofing. Carefully place the shaped rolls into your greased baking dish if you desire taller, soft-sided rolls. Alternatively, for flatter, yet still delicious, rolls with a slightly crispier edge, arrange them on a parchment-lined baking sheet (photo 1).

Step 11: Proof the Rolls. Cover the rolls loosely with plastic wrap or a clean kitchen towel. Place them in a warm spot, such as a sunny window, or in your oven if it has a dedicated proofing setting. Allow them to proof until they have visibly tripled in size and appear light and fluffy (photo 2). Once proofed, preheat your oven to 350°F (175°C).

Proofing Advisory: If you are utilizing your oven’s proof setting, be sure to remove the rolls from the oven with ample time for it to preheat to the baking temperature. Over-proofed potato rolls can collapse during baking or result in a less desirable texture.

Time to Bake: 

Step 12: Bake to Golden Perfection. Place the proofed rolls into the preheated oven at 350°F (175°C). Bake for approximately 20-25 minutes, or until they achieve a beautiful dark golden-brown color on top and bottom. The exact timing can vary significantly based on whether the rolls are baked together in a ceramic dish (which retains more moisture) or individually on a baking sheet (which bakes faster, usually around 8-10 minutes for individual rolls).

Doneness Check: To confirm the rolls are fully baked, you can insert a cake tester or an instant-read thermometer into the center of the innermost roll. It should register an internal temperature of 185°F (85°C).

Step 13: The Buttery Finish. Immediately after removing the rolls from the oven, brush their warm tops generously with melted butter. For an extra touch of gourmet flair and a delightful textural contrast, sprinkle them with a little fleur de sel (flaky sea salt) before serving. Enjoy your homemade, perfectly fluffy potato rolls!

Recipe FAQs 

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Before You Go

I hope you enjoyed this foolproof potato dinner roll recipe and are now ready to bake up a batch of these incredibly soft and flavorful rolls. They are perfect for any occasion, from weeknight dinners to holiday feasts. Don’t forget to explore our other easy and delicious side dish recipes, such as our indulgent white cheddar mac and cheese or these comforting loaded mashed potatoes, to complete your meal. Happy baking!