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Easy Potato Rolls

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
  • Total Time
    Prep: 20 min. + rising Bake: 20 min.
  • Makes
    45 rolls

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/3 cups warm water (110° to 115°), divided
  • 1 cup warm mashed potatoes (without added milk and butter)
  • 2/3 cup sugar
  • 2/3 cup shortening
  • 2 large eggs, room temperature
  • 2-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour

Directions

  • In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  • Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts
1 roll: 106 calories, 3g fat (1g saturated fat), 8mg cholesterol, 136mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 2g protein.

Reviews

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Average Rating:
  • gaylene2
    Mar 12, 2021

    Everybody liked these rolls. It was easy to add mashed potatoes by just whipping up a dried potato mix. I turn my oven onto 350 for one minute and then immediately turn it off. This gives me a nice warm place to let my dough rise, especially in the winter time. I was worried about using my machine when I saw “Do not knead”. But it worked out fine and was a success.

  • Kim
    Nov 16, 2020

    These are just like non used to make. I did use leftover mashed potatoes (with the butter and milk added) and they turned out perfect. Great flavor, light, airy. I made one pan of 15 and froze the rest of the balls as directed in another review. This is a keeper recipe

  • PathofLife
    Oct 22, 2020

    I followed the directions exactly except cut the amounts in half because I didn't need so many! Mine didn't rise like they should or like the picture. My yeast is not expired and the water was not too hot. Any ideas why they didn't rise? Thanks!

  • Cathy
    Sep 11, 2020

    I've been making potato rolls for many years using my grandmother's recipe. The only thing I do differently is use the water the potatoes were cooked in for the warm water. Everybody loves them.

  • waltpat4life
    Apr 5, 2020

    I made these rolls for a ladies luncheon I was hosting and they were a smash hit! One lady, who often brings her homemade rolls, even asked for the recipe! My husband is not a big bread eater, but asked for a roll instead of toast for breakfast until they were gone.

  • Earlyne
    Mar 29, 2020

    I am not a home baker of buns/bread but these were very easy to make, I loved them. Thank you Jeannette McKinney for posting a delicious recipe. One thing you stated is that you try to keep some in the refrigerator to bake, do you make the buns up, then place in the fridge

  • jlbutters
    Mar 15, 2020

    Just a cool little tip. I have a small heating pad that I set my bowl on to rise the dough. Set it on low and Wallah it's ready in no time.

  • Gwendolyn
    Nov 4, 2019

    I’d like to make these ahead of time. At what point can the dough be refrigerated, or frozen?

  • Jeanette
    Jul 9, 2019

    Make these often, also use the dough to male cinnamon rolls, absolutely wonderful.

  • L
    May 2, 2019

    I make bread all the time, and have taught myself shortcuts to make it less time consuming. The optimal way for yeast is to let it rise in warm water, but u can skip step and just add it to ur dry ingredients. It will rise, unlike what nemeneme said! It just takes alittle longer! But it will work. As far as the new baker that added that less of flour, u need to practice again and again. U didn’t do the recipe correctly Baking is an art! Once u get the hang of it, it is easy to make!