I love creating a Potato Dinner Rolls Recipe that surprises with its inviting texture and wholesome flavor. With mashed potatoes, heated milk, active dry yeast, eggs, and melted butter, these light, fluffy rolls come together beautifully. A dash of sugar, salt, and perfect flour ensure each bite is undeniably satisfying.

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I am excited to share my Potato Rolls recipe with you all which is a twist on a classic Potato Dinner Rolls Recipe. I first came across this idea when I was looking for a Rolls Recipe Easy enough for my family dinners and now I never miss it.

The secret is using a blend of ingredients like 1 cup mashed potatoes, cooled, and 1/2 cup warm milk heated to about 100°F which really brings life to the dough. I also mix in 2 large eggs at room temp, 2 1/4 teaspoons of active dry yeast, 2 tablespoons sugar, and a pinch of salt along with 1/3 cup melted unsalted butter.

With roughly 3 to 3 1/2 cups all-purpose flour, you can achieve a texture that is light and fluffy yet full of hearty potato flavor. I promise these Homemade Dinner Rolls are a game changer for any Potato Dinner or Pane Dolce feast.

Enjoy experimenting with them!

Why I Like this Recipe

I like this recipe for a bunch of reasons:

1. I love how soft and light the rolls turn out. They always have that perfect fluffy texture that reminds me of my favorite bakery bread.
2. The mashed potatoes really add moisture and a unique flavor that I haven’t seen in normal rolls, making every bite interesting.
3. It’s surprisingly easy to make even if you’re not a master baker, which makes it fun and stress-free on busy days.
4. These rolls always feel like a special treat for holidays or a cozy family dinner, making me feel like I’m celebrating every time I serve them.

I first mixed some warm milk with the yeast and a bit of sugar and let it sit, so the yeast would get all bubbly (that part is kinda cool to watch). Then I stirred in mashed potatoes, eggs, melted butter, and salt. I poured the bubbly milk into the potato mix and slowly added the flour till a soft dough came together. After kneading it for a good 6-8 minutes, I let the dough rise in a greased bowl for about an hour. Once it had doubled, I punched it down, divided it into equal pieces, and shaped each into a round roll. I arranged them in a greased pan and let them rise for another half hour. Finally, I baked the rolls in a preheated oven at 375°F for 15-20 minutes until they turned golden. They come out looking and tasting amazing even if the process wasn’t perfect. Enjoying these potato rolls always makes me feel like I did something really special.

Ingredients

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Mashed potatoes: Provide moisture and flavor, loaded with carbohydrates.
Warm milk: Adds tenderness, protein and healthy calcium.
Active dry yeast: Helps dough rise and gives bread a fluffy texture.
Eggs: Give structure and rich flavor, offering natural protein boost.
Unsalted butter: Lends smoothness and buttery taste enhancing overall flavor.
Sugar: Sweetens the dough and helps kickstart the yeast.
All-purpose flour: Forms the dough’s base with carbohydrates and structure.

Ingredient Quantities

1 cup mashed potatoes, cooled

1/2 cup warm milk (about 100°F)

2 1/4 teaspoons active dry yeast (that’s one packet)

2 large eggs, at room temp

1/3 cup unsalted butter, melted

2 tablespoons sugar

1 teaspoon salt

3 to 3 1/2 cups all-purpose flour (you might need a bit more or less)

How to Make this

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1. In a small bowl, mix the warm milk (about 100°F) with the active dry yeast and sugar, then let it sit for about 5 minutes until it starts bubbling.

2. In a larger bowl, combine the 1 cup of mashed potatoes, the 2 eggs (room temp), the melted butter, and the salt.

3. Pour the bubbly yeast mixture into the mashed potato mixture and stir well.

4. Gradually add 3 cups of all-purpose flour to the mixture, stirring continuously and adding a little extra if needed until a soft dough pulls away from the bowl.

5. Turn the dough out onto a lightly floured surface and knead it for about 6-8 minutes until it’s smooth and a little elastic.

6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it doubles in size.

7. After the dough has risen, punch it down and divide it into equal portions, then shape each into a round roll.

8. Arrange the rolls on a greased baking pan, cover lightly with a kitchen towel, and let them rise for another 30 minutes.

9. Preheat your oven to 375°F and then bake the rolls for about 15-20 minutes or until they become golden brown.

10. Remove the rolls from the oven and let them cool a bit before serving. Enjoy!

Equipment Needed

1. A small bowl for mixing the warm milk with yeast and sugar
2. A large bowl for combining mashed potatoes, eggs, melted butter, and salt
3. Measuring cups and spoons for all ingredients
4. A stirrer (like a whisk or spoon) for mixing the dough ingredients
5. A lightly floured countertop or board for kneading the dough
6. A greased baking pan for arranging the rolls before baking
7. A kitchen towel or damp cloth for covering the dough during rises
8. An oven preheated to 375°F for baking the rolls

FAQ

Q: What type of mashed potatoes should I use?

A: Use plain leftover mashed potatoes if you have them. Russet potatoes work the best for a light and fluffy roll.

Q: Why do I need warm milk?

A: Warm milk, around 100°F, is key cuz it helps wake up the yeast. Using cold milk might stop the yeast from working well.

Q: How much flour should I add?

A: Its best to start with 3 cups of all-purpose flour and then add a little more or less as needed until the dough comes together.

Q: How long should I let the dough rise?

A: Let the dough rise in a warm spot for about one hour or until its doubled in size.

Q: What do I do if my dough seems too sticky?

A: If the dough feels too sticky, add small amounts of flour while kneading until it reaches the good consistency.

Q: Can I freeze the potato rolls?

A: Yep, you sure can freeze them. Let the rolls cool completely first then wrap them up tight before popping them in the freezer. Just reheat in the oven later.

Potato Rolls Recipe Substitutions and Variations

You can swap the mashed potatoes with mashed sweet potatoes if you want a slight twist, but note it will add a different flavor.
If you’re out of warm milk, try buttermilk instead; it will give a tangy note and help tenderize the rolls.
No eggs? Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg to bind things together.
You can replace unsalted butter with margarine or coconut oil, though the taste might be a bit different.
Instead of sugar, you can use honey or maple syrup but keep an eye on the liquid content since they add extra moisture.

Pro Tips

1. Make sure your milk is around 100°F when you mix it with the yeast – too hot or too cold and the rising could be off.
2. When kneading, don’t overdo it. You just need enough to make the dough smooth and elastic so your rolls come out light and fluffy.
3. The rising steps are super important. Even if you’re in a rush, give the dough enough time to double so you get a good texture in your final rolls.
4. Try a little experiment by mixing in some herbs or garlic into the dough for a fun twist on flavor!