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Homemade Soft Potato Rolls

bread

Homemade Soft Potato Rolls

Fluffy and buttery potato rolls, perfect as a dinner roll or for sandwiches.

Prep

25 min

Cook

25 min

Total

50 min

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Ingredients

Serves23

Homemade Soft Potato Rolls

  • 2.3958 cup Lukewarm water
  • 1.9167 tbsp Granulated sugar (plus 1 tsp, divided)
  • 0.4792 oz Active dry yeast (one packet)
  • 9.5833 cup All-Purpose Flour
  • 1.9167 cup Mashed potato (from 1 large russet potato)
  • 3.8333 tsp Kosher salt
  • 11.5 tbsp Butter (softened)
  • 0 count Cooking spray (for greasing)
  • 3.8333 tbsp Melted butter (for brushing)
Servings: 23−+
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Cooking Instructions

  1. 1

    Activate Yeast

    In a large bowl, combine lukewarm water with 1 teaspoon of sugar. Sprinkle the yeast over the top, stir gently, and let it sit until foamy, about 5 minutes.
  2. 2

    Combine Ingredients

    In a large mixing bowl, add flour, remaining sugar, salt, foamy yeast mixture, mashed potatoes, and softened butter. Mix until a soft dough forms.
  3. 3

    Let Dough Rise

    Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, cover with a clean cloth, and let rise until doubled, about 1 hour.
  4. 4

    Shape Rolls and Rise Again

    Punch down the dough, then divide into 12 equal portions. Shape each piece into a ball and place on a greased baking sheet. Cover and let rise until puffy, about 30 minutes.
  5. 5

    Bake and Finish

    Preheat the oven to 400°F (200°C). Bake the rolls for 20-25 minutes, or until golden brown. Brush with melted butter immediately after removing from the oven.
    Cleanup: Let the baking tray cool slightly before washing.

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Homemade Soft Potato Rolls

Fluffy and Buttery Dinner Rolls

Prep: 25 min · Cook: 25 min · Total: 50 min · Servings: 23

Ingredients

Homemade Soft Potato Rolls

  • 2.3958 cup Lukewarm water
  • 1.9167 tbsp Granulated sugar (plus 1 tsp, divided)
  • 0.4792 oz Active dry yeast (one packet)
  • 9.5833 cup All-Purpose Flour
  • 1.9167 cup Mashed potato (from 1 large russet potato)
  • 3.8333 tsp Kosher salt
  • 11.5 tbsp Butter (softened)
  • count Cooking spray (for greasing)
  • 3.8333 tbsp Melted butter (for brushing)

Instructions

  1. Activate Yeast — In a large bowl, combine lukewarm water with 1 teaspoon of sugar. Sprinkle the yeast over the top, stir gently, and let it sit until foamy, about 5 minutes.
  2. Combine Ingredients — In a large mixing bowl, add flour, remaining sugar, salt, foamy yeast mixture, mashed potatoes, and softened butter. Mix until a soft dough forms.
  3. Let Dough Rise — Knead the dough on a lightly floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, cover with a clean cloth, and let rise until doubled, about 1 hour.
  4. Shape Rolls and Rise Again — Punch down the dough, then divide into 12 equal portions. Shape each piece into a ball and place on a greased baking sheet. Cover and let rise until puffy, about 30 minutes.
  5. Bake and Finish — Preheat the oven to 400°F (200°C). Bake the rolls for 20-25 minutes, or until golden brown. Brush with melted butter immediately after removing from the oven.