Ingredients
For the Dough:
1 cup mashed potatoes (leftover or freshly cooked, cooled to room temperature)
1/4 cup unsalted butter , melted (plus more for brushing)
1/4 cup granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup warm milk (about 110°F/43°C)
1 large egg , beaten
1 teaspoon salt
3–3 1/2 cups all-purpose flour (plus extra for dusting)
For Brushing:
2 tablespoons melted butter
Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm milk and yeast . Stir gently and let sit for 5–10 minutes , until the mixture becomes frothy. This indicates the yeast is active.
Step 2: Mix the Dough
In a large mixing bowl, combine the mashed potatoes , melted butter , sugar , and beaten egg . Mix until smooth.
Add the yeast mixture to the potato mixture and stir to combine.
Gradually add the salt and flour , one cup at a time, mixing until a soft dough forms. You may not need all the flour—stop when the dough is no longer sticky but still soft.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 5–7 minutes , until smooth and elastic. Add a little more flour if needed to prevent sticking.
Form the dough into a ball.
Step 4: Let the Dough Rise
Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning it to coat all sides.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.
Step 5: Shape the Rolls
Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface.
Divide the dough into 12 equal pieces (or more for smaller rolls). Roll each piece into a smooth ball and place them in a greased 9×13-inch baking pan or on a baking sheet, spacing them evenly.
Step 6: Let the Rolls Rise Again
Cover the shaped rolls with a towel and let them rise for another 30–45 minutes , or until puffy and nearly doubled in size.
Step 7: Bake the Rolls
Preheat your oven to 375°F (190°C) .
Bake the rolls for 15–18 minutes , or until golden brown on top.
Remove from the oven and brush the tops generously with melted butter for a soft, buttery finish.
Step 8: Serve and Enjoy!
Let the rolls cool slightly before serving. They’re perfect warm, straight from the oven, but they also store well for a few days.
Tips and Variations
Mashed Potatoes: Use plain mashed potatoes without added butter, milk, or seasoning for best results. Leftovers work great!
Make Ahead: Prepare the dough up to the first rise, then refrigerate it overnight. Shape and bake the next day.
Herb Rolls: Add dried herbs like rosemary, thyme, or parsley to the dough for savory rolls.
Sweet Rolls: Increase the sugar to 1/3 cup and add a teaspoon of vanilla extract for sweeter rolls.
Freezing: These rolls freeze beautifully. Store them in an airtight bag or container for up to 1 month. Reheat in the oven or microwave.
Why You’ll Love These Rolls
Soft and Fluffy Texture: The mashed potatoes keep the rolls incredibly tender and moist.
Versatile: Pair them with soups, salads, sandwiches, or enjoy them plain with butter.
Homemade Goodness: These rolls taste far superior to store-bought and are surprisingly easy to make.