These Potato Dinner Rolls are so soft and fluffy. You’ll be amazed what a little potato can do for dinner rolls.
- Can you use instant potatoes?
- Are instant mashed potatoes real potatoes?
- Can you use sweet potato instead of russet?
If you want to make bread, you only need a few ingredients. Making your own bread is one of those basic things you can do that’s been done in so many kitchens for so long.
Take this recipe for mashed potato rolls, for instance. It’s a family recipe from a handwritten note in our recipe box. There is no telling how old it is.
It’s possible that it could be 50, 60 or even 70 years old!
You will need flour, yeast, sugar, salt, butter, eggs and a potato. That’s it!
I know that yeast was super hard to find during quarantine so I did some research to find a substitute. If you can’t find yeast, you can make your own yeast from potatoes!
Can you use instant potatoes?
Yes, you can use instant potatoes! Mix the potatoes to make mashed potatoes according to the package instructions. Remove ½ cup and continue with the recipe with regular water instead of cooking water.
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Are instant mashed potatoes real potatoes?
Yes, they’re real. And, they’re convenient too! Instant potatoes have been cooked, mashed and dehydrated. They’re a shelf-stable substitute that you can easily use in many recipes.
Can you use sweet potato instead of russet?
Yes, you can use sweet potato in these dinner rolls! Boil the sweet potato the same as you would for a regular potato. Mash then remove ½ cup and continue with the rest of the recipe using regular water instead of cooking water.
Preparation for Potato Dinner Rolls
For this recipe, some of the dinner roll flavor comes from using the potato cooking water. This means you will need to strain the potatoes into a bowl or remove the potatoes with a slotted spoon.
Mash the potatoes with a fork. You won’t need to bring out a potato masher or a ricer. The potatoes are soft enough that you’ll make quick work of it.
You only need ½ cup anyway, so it will take you about half a minute.
Proofing the Yeast
Your cooking water needs to be very warm. The yeast needs a good warm environment to grow. It needs only sugar and warmth.
Once you mash the potatoes, your cooking water may be just the perfect temperature to begin proofing the yeast.
If you see a nice bit of foam after about 10 minutes, you know you will have nice fluffy dinner rolls.
Use a pastry cutter or simply tear off pieces from the dough ball. You need 15 equally sized rolls.
When you shape them into a ball, tuck in the sides toward the bottom. Place that seam to the bottom.
When the rolls rise, you won’t be noticing any imperfections. You’ll be waiting for those tops to turn golden in the oven!
Tip for Letting Dough Rise
I find that the best spot to let dough rise is the oven. It’s safe from drafts and other wayward flying things.
I like to get the oven just a little bit toasty. Turn the oven on to the lowest heat available for your oven.
Let the oven preheat for ONLY THREE MINUTES then turn it off immediately.
Place the dough in the preheated oven to rise.
You can serve these yeast dinner rolls with any meal. Serve it with or without a pat of butter. They will become a family favorite, especially at Thanksgiving, Christmas, or really, any occasion.
Try serving these rolls with any of these other favorites.
- One Skillet Cheesy Chicken Chili
- Crockpot Chicken and Gravy
- Slow Cooker Steak Chili
- Instant Pot Lima Beans
- Italian Sausage Chili
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For more information, be sure to check the recipe details in the attached 24Bite® post.
- Bread Machine, if using Bread Machine instructions (Cuisinart Bread Maker 2 Pound used)
- Standing Mixer with dough attachment, if using Standing Mixer instructions
- 9×13" baking pan
- 1 Potato, peeled and cubed
- 4 cups Water
- 4 tablespoons Butter, unsalted
- 2 ¼ teaspoons Yeast, or one packet
- 3 tablespoons Sugar
- 2 Eggs, large
- 4 ½ cup All Purpose Flour, plus a little extra for dusting
- 1 teaspoon Salt
- Vegetable oil, optional, if making by hand or mixer
- Cooking Spray, like Pam
- Peel one large potato and chop. Place chopped potato in saucepan with four cups water on high heat until it comes to a boil then reduce heat to medium. Cover and cook potato until soft and smashes easily with a fork, about 30 minutes. Remove from heat.
- With a slotted spoon, remove potato from cooking water. DO NOT THROW OUT THE WATER.
- Work quickly with potato and potato water so it doesn't get cold. In a small bowl, smash potato well with a fork. Measure out ½ cup mashed potato. (Reserve the rest for a different recipe or set it aside for a minute to eat it while you're waiting for the yeast to proof below.)
- Add the butter to mashed potato and continue to smash and mix until butter has completely melted and potato mixture is creamy. Set aside.
- Pour ¾ cup cooking water into a small bowl or glass measuring cup. Make sure it's still very warm, about 110°. Stir in yeast and sugar until mixed well. Set aside.
- Break 2 eggs into a separate bowl and mix well with a fork until beaten.
- After 10-15 minutes, check the yeast to see that it has a nice foam layer to ensure the yeast is viable. If there is no foam layer, check your yeast. It may be expired and you'll need to try again.
- Add yeast mixture to bread pan in bread machine. Add potato mixture to bread pan. Add beaten eggs to bread pan. Add flour to bread pan. Add salt to bread pan.
- Set bread machine to make dough only. Once finished, remove bread dough and place on lightly flour dusted work area.
- Spray a 9×13" baking pan with cooking spray. Tear (or cut with pastry cutter) 15 equal sized pieces and shape into a ball. Place in baking pan with the seam side down.
- Cover with a towel and leave in a warm spot, away from drafts. Let rise until double, about 45 minutes.
- Preheat oven to 400℉. Bake for 10-12 minutes until golden.
- If desired, spread with butter and sprinkle on sea salt and sesame or chia seeds.
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