Potato Dinner Rolls Recipe (2024)

Potato Rolls are one of my all time favorite rolls. They are a little sweet, super soft and buttery. The mashed potatoes in the rolls makes them so light and pillowy. Potato Dinner Rolls are so easy to make and so forgiving even if you don't have much experience with bread making.

Potato Rolls are one of favorite roll recipe along with French Rolls. We love them to go along side the Roasted Turkeyat Thanksgiving for sopping up the gravy, a must to go along with Beef Tenderloinat Christmas, but easy enough to go with Dinner during the week.

I use to make these Potato Rolls recipe all the time but I forgot just how amazing they are.

The recipe is so old the paper I wrote it on is yellowed and starting to fall apart. I can't remember where the original recipe came from or just how many changes I may or may not have made since I failed to notate it in my notes but these rolls are too good not to share and perfect for your Thanksgiving or Christmas holiday dinner table.

We love dipping these rolls in gravy or soup, slathering them in butter and you can never go wrong with a little homemade jelly. Leftover Thanksgiving DinnerSliders are also delicious made on these rolls. Potato Dinner Rolls are light, soft and fluffy just like the lunch lady use to serve back in the day.

I know you'll love these Potato Rolls as much as we do!

Add 2 cups Peeled and Diced Potatoes with 6 cups Water in a medium sized pot. Bring to a boil, reduce heat to low and cook until potatoes are fork tender 15-20 minutes.

Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth.

Allow to cool until under 110 degrees.

In a mixer fitted with a dough hook add 1 cup Cooked Potato Water under 110 degrees mix with 1 teaspoon Honey and 2 1/4 teaspoons Active Dry Yeast (1/4 ounce package) until honey and yeast are dissolved.

Allow to rest for 5-10 minutes until yeast is bubbly.

Add:

Mashed Potatoes
1 whole Beaten Egg
4 tablespoons Room Temperature Butter
1 tablespoon Honey

Stir until combined but don't worry if butter isn't dissolved.

Add:

4 1/4 cups All-Purpose Flour or Whole Wheat Pastry Flour
1 3/4 teaspoons Salt

Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl.

Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.

Potato Rolls Recipe

Ingredients

2 cups Potatoes, Peeled and Diced (If you use already mashed potatoes you'll need 1 1/4 cups)
1 cup Cooked Warm Potato Water Under 110 degrees (Reserved from cooked potatoes)
1 teaspoon Honey
1/4 ounce package Active Dry Yeast Or 2 1/4 teaspoons
1 whole Egg, Beaten
4 tablespoons Butter Cut Into Tablespoon Sized Pieces, Room Temperature Plus Additional For Pan
1 tablespoon Honey
4 3/4 cups All-Purpose Flour Or Whole Wheat Pastry Flour
1 3/4 teaspoons Salt

Instructions

In a medium sized pot bring potatoes and 6 cups of water to a boil. Cook until fork tender about 15-20 minutes. Drain potatoes reserving 1 cup Cooked Potato Water. Allow potatoes to steam to remove excess moisture and then mash potatoes until smooth. Allow mashed potatoes to cool until under 110 degrees.
In a mixer fitted with a dough hook add cooked potato water, honey and yeast. Mix until honey and yeast is dissolved. Allow to sit for 5-10 minutes until yeast is bubbly.
Add mashed potatoes, beaten egg, butter, and 1 tablespoon honey. Mix until combined but don't worry if butter isn't dissolved.
Add 4 1/4 cups flour and salt. Knead dough for 8 minutes or until dough is smooth and pulls away from the side of bowl. Add additional flour a tablespoon at a time if needed to make a smooth soft dough that isn't sticky.
Place dough into a well buttered bowl and allow to rise until doubled in size about 1-1 1/2 hours.
Divide dough in half on a lightly floured board and then each half into 8 equal pieces. Tuck sides in on each piece and roll into a perfect ball.
Place rolls into a buttered 9"x13"baking pan and buttered cake pan leaving about 2" between each ball. Dust the top of rolls with additional flour. Cover and allow to rise until doubled in size about an hour. Rolls should look light and fluffy.
Bake in a 350 degree oven for 20 minutes until lightly brown.
Allow to cool until warm before removing from pan.

Nutrition Facts

Calories

191.07

Fat

3.60 g

Sat. Fat

1.99 g

Carbs

34.36 g

Fiber

1.58 g

Net carbs

32.78 g

Sugar

1.80 g

Protein

4.96 g

Sodium

262.28 mg

Cholesterol

19.25 mg

Calories are estimated.

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FAQs

What's the difference between potato rolls and regular rolls? ›

A potato roll is a Pennsylvania Dutch tradition that replaces a portion of wheat flour with potato flour, which gives it a soft and sweeter taste and texture than normal white rolls. Potato flour is made from potatoes that are dehydrated and milled into granules or flakes.

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Why are Martin's potato rolls so good? ›

The potato flour in Martin's Famous Potato Rolls and Bread gives the product a sweet taste and pillowy texture. Chambersburg, Pennsylvania is a beautiful all-American town that is home to farmland and orchards. If you are able to visit, you can take a tour of Martin's Visitor Center; The Golden Roll.

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How are potato rolls made? ›

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. ...
Do not knead. ...
Punch down dough; divide into thirds. ...
Bake rolls until golden brown, 20-25 minutes.

Jun 30, 2023

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Why are my dinner rolls not light and fluffy? ›

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

What is a substitute for potato flour in rolls? ›

The best substitute for potato flour is going to be potato flakes, which is essentially potato flour that hasn't been ground as fine. You can either dissolve it into batter for baking, or use a blender or food process to grind it into a fine powder. Potato flakes can be substituted for potato flour using a 1:1 ratio.

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Are potato rolls good for you? ›

Potato buns are a good source of:

Dietary Fibre. Protein. Vitamin D. Calcium.

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Why are my homemade dinner rolls dense? ›

The dough was under or over proofed. This is the most common reason for dense bread because it can be hard at first to determine when dough is ready to bake.

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How can I make my bread fluffier instead of dense? ›

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

Why do my dinner rolls taste bland? ›

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

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How is potato bread different from regular bread? ›

Potato bread is a form of bread in which potato flour or potato replaces a portion of the regular wheat flour. It is cooked in a variety of ways, including baking it on a hot griddle or pan, or in an oven. It may be leavened or unleavened, and may have a variety of other ingredients baked into it.

Do potato buns taste different? ›

Potato hamburger buns are slightly sweet but won't interfere with the overall experience of the ingredients. The texture melts in your mouth and highlights the taste of the meat, cheese, and extras. Because of its moist texture, the sauces absorb into the bun, making it tasty by itself.

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What are the different types of bread rolls? ›

Fritter is a stuffed bread roll. Italian roll or hoagie roll, long roll or steak roll – long, narrow roll with an airy, dry interior and crusty exterior. Kaiser roll – crusty round roll, often topped with poppy seeds or sesame seeds, made by folding corners of a square inward so that their points meet.

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