Homemade Potato Rolls are some of our favorite homemade dinner rolls to make. They are perfectly fluffy potato rolls with a soft texture and a little bit of sweetness to them.
As far as homemade bread goes, this is a great recipe that you can make with simple pantry ingredients and still get the best potato rolls ever.
Even if this is your first time making potato bread, this is an easy potato dinner rolls recipe to start with and will pair great with any of your delicious Sunday dinners.
Ingredients used to make Potato Rolls:
- Russet potatoes (big enough to make ½ cup mashed potato), peeled and chopped
- Unsalted butter softened
- Sugar
- Honey
- Kosher salt
- Egg
- Milk warmed
- Instant yeast
- Reserved potato water luke warm with 1 teaspoon sugar added to it
- All-purpose flour
- Bread flour
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Homemade Potato Rolls:
- Boil potato until tender. Drain cooking water, reserving ¼ cup for use in the rolls. Finely mash the potato and measure out ½ 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 ½ 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 ½ 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℉.
- Bake rolls for 12 minutes, or until golden brown. Serve warm.
How to store this perfect dinner roll recipe:
Place the leftover rolls in an airtight container after cooling down to room temperature and store them in the fridge. Enjoy them the next day or up to 3 days later.
Potatoes to use for this delicious potato roll recipe:
For this recipe, you will not be using instant potatoes, potato flakes, or leftover mashed potatoes.
When making this recipe you will use boiled russet potatoes to give the best flavor and moisture to this dinner roll recipe.
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Homemade Potato Rolls Recipe
Ingredients
- 1 large Russet potatoes, (big enough to make ½ cup mashed potato), peeled and chopped
- ⅓ cup butter (unsalted), softened
- 2 Tablespoon sugar
- 1 Tablespoon honey
- 1 teaspoon salt
- 1 egg
- ½ cup milk, warmed
- 1 ⅛ teaspoon instant yeast
- ¼ cup reserved potato water, luke warm with 1 teaspoon sugar added to it
- 1 ½ cup all-purpose flour
- 1 ½ cup bread flour
Instructions
- Boil potato until tender. Drain cooking water, reserving ¼ cup for use in the rolls. Finely mash the potato and measure out ½ 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 ½ 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 ½ 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℉.
- Bake rolls for 12 minutes, or until golden brown. Serve warm.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These are really good and easy to make. So happy to share them!
These are delicious! You don’t need a $300.00 stand mixer to make them though – just a bowl and a wooden spoon .
When using instant yeast, there’s no need to do that first rise prior to shaping the rolls. I much prefer to use regular yeast, though, and let my dough do a total of three rises – two in the bowl and then another one after shaping. It makes for super soft, fluffy bread that has won me “Best of Show” ribbons at the fair! When you mix the yeast with the liquids, make sure the milk and potato water are approximately 100-110 degrees F. Any cooler and the yeast will be really sluggish, but any hotter and you risk killing the yeast. Let the mixture sit for about 10 minutes, or until it looks foamy on top, before adding it to your mixer.
I made these rolls for the first time this Christmas. They are delicious and very light! I really liked how they browned so well. I will make these many more times! Thank you for posting the recipe!
This is by far the best potato roll recipe EVER! Tastes just like my Grandmother’s which the recipe was lost and now I feel it’s been found. Certainly worth the time involved. They are flaky, delicious, NO yeasty flavor, just PERFECT in every way. Thank you for sharing this marvelous heirloom recipe.
Hi Ruby. We are so glad this recipe is similar to your grandmothers!! So wonderful! Have a great week.