There’s something magical about the aroma of freshly baked Homemade Potato Rolls wafting through your kitchen. Soft, pillowy, and slightly sweet, these rolls are a perfect blend of comfort and indulgence. The addition of mashed potatoes creates a tender crumb and a subtle richness that’s impossible to resist. Whether served warm with a pat of butter or as the star of your holiday table, they’re sure to impress.
With just over 2 hours of prep and a quick 12-minute bake, these rolls are surprisingly simple to make. Each bite offers a delicate balance of buttery flavor and a hint of sweetness, making them a versatile companion to any meal. Their golden crust and fluffy interior are a feast for the senses, promising a homemade treat that’s worth every minute.
Ingredients for Homemade Potato Rolls
- 1 large russet potato (peeled and chopped; big enough to make 1/2 cup mashed potato)
- ⅓ cup unsalted butter (softened; can substitute with salted butter, but reduce added salt)
- 2 Tablespoons sugar
- 1 Tablespoon honey (can substitute with maple syrup or agave)
- 1 teaspoon salt
- 1 egg (at room temperature)
- ½ cup milk (warmed to about 110°F; can use plant-based milk as a substitute)
- 1⅛ teaspoon instant yeast
- ¼ cup reserved potato water (lukewarm, with 1 teaspoon sugar added)
- 1½ cups all-purpose flour
- 1½ cups bread flour (can use all-purpose flour if bread flour is unavailable)
Step-by-Step Instructions
- Prepare the potato: Boil the chopped potato until tender. Drain, reserving 1/4 cup of the cooking water. Mash the potato finely and measure out 1/2 cup. Let it cool to room temperature.
- Mix wet ingredients: In the bowl of a stand mixer, combine the mashed potato, softened butter, sugar, honey, salt, and egg. Use the paddle attachment and mix on medium speed for about 2 minutes.
- Activate the yeast: In a small bowl, combine the instant yeast, warm milk, and the reserved potato water (with sugar). Pour this mixture into the stand mixer bowl and mix on low speed until incorporated.
- Add the flour: Gradually add the all-purpose and bread flours, about 1/2 cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes. Add more flour if needed to achieve a soft, slightly tacky dough (not sticky).
- First rise: Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 60-90 minutes.
- Shape the rolls: Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Divide into 16 equal pieces and shape into rolls.
- Second rise: Place the rolls on the prepared baking sheet, about 1½ inches apart. Sprinkle with a light dusting of flour. Cover with a clean kitchen towel and let rise until the rolls have grown into each other, about 30-45 minutes.
- Preheat the oven: While the rolls rise, preheat your oven to 400°F (200°C).
- Bake: Bake the rolls for 12 minutes, or until they are golden brown on top.
- Serve: Remove from the oven and serve warm. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
These homemade potato rolls are incredibly versatile and pair well with a variety of sauces and toppings. For a savory twist, try brushing the warm rolls with garlic butter (melt 2 tablespoons of butter with 1 minced garlic clove) or serving them with a side of herb-infused olive oil. If you’re leaning sweet, drizzle them with honey butter (mix 2 tablespoons softened butter with 1 tablespoon honey) or sprinkle with cinnamon sugar for a delightful treat.
Storing and Reviving Your Rolls
To keep your potato rolls fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 2 months. To reheat, wrap the rolls in foil and warm them in a 350°F oven for 5-10 minutes, or microwave for 10-15 seconds. For a crispy exterior, pop them in the toaster for a quick refresh!
Time-Saving Tips for Busy Bakers
Short on time? Use a stand mixer with a dough hook to knead the dough faster, or prepare the mashed potato a day ahead and store it in the fridge. To speed up the rising process, place the dough in a slightly warmed oven (turned off) with a bowl of hot water on the lower rack. This creates a warm, humid environment that helps the dough rise in about half the time!
Recipe Variations to Try
Experiment with different flavors by adding 1/2 cup shredded cheese (like cheddar or Parmesan) to the dough for a cheesy twist, or mix in 1 tablespoon of dried herbs (such as rosemary or thyme) for an aromatic touch. For a whole-grain version, substitute half of the all-purpose flour with whole wheat flour—just add a bit more liquid if the dough feels too dry.
Common Questions Answered
Can I use instant mashed potatoes? Yes, but fresh mashed potatoes yield the best texture. If using instant, mix 1/2 cup with 1/4 cup warm water. Can I make these rolls ahead? Absolutely! Shape the dough into rolls, cover, and refrigerate overnight. Let them come to room temperature and rise before baking. What if I don’t have bread flour? All-purpose flour works fine, but bread flour gives the rolls a slightly chewier texture.
Homemade Potato Rolls Recipe
Ingredients
- 1 large russet potatoes, (big enough to make 1/2 cup mashed potato), peeled and chopped
- ⅓ cup unsalted butter, softened
- 2 Tablespoons sugar
- 1 Tablespoon honey
- 1 teaspoon salt
- 1 egg
- ½ cup milk, warmed
- 1⅛ teaspoon instant yeast
- ¼ cup reserved potato water, luke warm with 1 teaspoon sugar added to it
- 1½ cup all-purpose flour
- 1½ cup bread flour
Instructions
- Boil potato until tender. Drain cooking water, reserving 1/4 cup for use in the rolls. Finely mash the potato and measure out 1/2 cup. Let cool to room temperature.
- In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt and egg with paddle attachment. Mix together on medium speed for about 2 minutes.
- Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated.
- Gradually add flours, about a 1/2 cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.
- Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls.
- Place rolls on prepared baking sheet, about 1 1/2 inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
- Preheat oven to 400 degrees F.
- Bake rolls for 12 minutes, or until golden brown. Serve warm.