Soft and Fluffy Mashed Potato Dinner Rolls

Quick Recipe Version (TL;DR)

• Yield: 16 soft dinner rolls
• Prep Time: 30 minutes (active)
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes (including rising)

Quick Ingredients

• 1 cup (225 g) plain mashed potatoes, cooled (from about 2 medium potatoes)
• 3/4 cup (180 ml) warm whole milk (105–115°F / 40–46°C)
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) instant or active dry yeast
• 1 large egg, room temperature
• 1/4 cup (57 g) unsalted butter, melted and cooled slightly
• 3 1/4–3 3/4 cups (390–465 g) all-purpose flour
• 1 1/2 tsp fine sea salt or table salt
• 2 tbsp (28 g) melted butter, for brushing

Do This

• 1. Boil and mash potatoes (no butter or salt) and cool to room temperature; warm the milk.
• 2. Mix warm milk, sugar, and yeast; let sit 5–10 minutes until foamy.
• 3. Whisk in mashed potatoes, egg, melted butter, and salt, then add flour until a soft dough forms.
• 4. Knead 8–10 minutes (by hand or mixer) until smooth and slightly tacky; let rise 60–90 minutes until doubled.
• 5. Divide into 16 equal pieces, shape into tight balls, and place in a greased 9×13-inch pan or two 9-inch round pans.
• 6. Let rise again 45–60 minutes until puffy; meanwhile, preheat oven to 375°F (190°C).
• 7. Bake 15–20 minutes until deep golden; brush hot rolls with melted butter and cool slightly before serving.

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Why You’ll Love This Recipe

• Mashed potatoes in the dough keep the rolls incredibly soft, fluffy, and moist for days.
• They have a gentle, natural sweetness that pairs well with savory mains or breakfast spreads.
• Perfect for holiday dinners, Sunday suppers, or sandwich sliders the next day.
• Beginner-friendly dough with step-by-step guidance for mixing, kneading, and shaping.

Grocery List

• Produce: 2 medium russet or Yukon gold potatoes
• Dairy: Whole milk, unsalted butter, 1 large egg
• Pantry: All-purpose flour, granulated sugar, instant or active dry yeast, fine salt, optional flaky salt

Full Ingredients

For the Potato Mash

• 2 medium russet or Yukon gold potatoes (about 14–16 oz / 400–450 g total)
• Water, for boiling

For the Dough

• 1 cup (225 g) plain mashed potatoes, cooled to room temperature (from the potatoes above; no butter or salt added)
• 3/4 cup (180 ml) whole milk, warmed to 105–115°F (40–46°C)
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (7 g) instant or active dry yeast (one standard packet)
• 1 large egg, at room temperature
• 1/4 cup (57 g) unsalted butter, melted and cooled slightly
• 3 1/4–3 3/4 cups (390–465 g) all-purpose flour, plus extra for dusting
• 1 1/2 tsp fine sea salt or table salt

For Finishing

• 2 tbsp (28 g) unsalted butter, melted (for brushing baked rolls)
• Optional: pinch of flaky sea salt for sprinkling on top

Step-by-Step Instructions

Step 1: Cook and Mash the Potatoes

Peel the potatoes and cut them into roughly 1-inch chunks. Place them in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook 12–15 minutes, until the potatoes are very tender when pierced with a fork.

Drain the potatoes very well, letting steam escape for a minute so excess moisture evaporates. Mash until smooth using a potato masher or ricer. Do not add butter, milk, or salt. Measure out 1 cup (225 g) of the mash and let it cool to room temperature. (Any extra mashed potato can be saved for another use.)

Step 2: Activate the Yeast and Mix the Wet Ingredients

In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk (105–115°F / 40–46°C) and sugar. Sprinkle the yeast over the top, stir briefly, and let it sit for 5–10 minutes, until the mixture looks creamy and foamy. If it does not foam, your yeast may be inactive or the milk may have been too hot or too cold; start again with fresh yeast.

Whisk in the cooled mashed potatoes, egg, melted butter, and salt until the mixture is fairly smooth. A few small potato bits are fine; they will blend in as you knead.

Step 3: Add Flour and Knead the Dough

Add 3 1/4 cups (390 g) of the flour to the bowl and stir with a sturdy spoon or the stand mixer’s dough hook on low speed until a shaggy, sticky dough forms. If the dough is extremely sticky and not coming together, add more flour 2 tablespoons at a time, up to an additional 1/2 cup (60 g), until it gathers into a soft ball.

Knead by hand on a lightly floured surface or with the dough hook on medium-low speed for 8–10 minutes. The finished dough should be smooth, stretchy, and slightly tacky but not overly sticky. When you lightly poke it, it should slowly spring back. Avoid adding too much flour; a slightly soft dough is what keeps the rolls tender.

Step 4: First Rise (Let the Dough Double)

Lightly grease a clean bowl with a bit of butter or oil. Shape the dough into a ball and place it in the bowl, turning it once to coat it lightly in grease. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel.

Let the dough rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size. A gently warmed (but turned-off) oven or microwave with a cup of hot water inside can create a cozy rising spot. The dough is ready when a finger pressed lightly into the surface leaves an indentation that does not immediately spring back.

Step 5: Shape the Potato Rolls

Lightly grease a 9×13-inch baking pan or two 9-inch round cake pans. Gently punch down the risen dough to release excess gas, then turn it out onto a lightly floured surface. Pat it into a rough rectangle.

Use a bench scraper or sharp knife to divide the dough into 16 equal pieces. For very even rolls, you can weigh each piece (about 60–65 g each). Working with one piece at a time, stretch the edges under to form a smooth top, then pinch the seam underneath to seal, creating a tight ball. Place each ball in the prepared pan, seam side down, spacing them evenly.

Step 6: Second Rise (Proof the Rolls)

Cover the pan loosely with lightly greased plastic wrap or a clean kitchen towel. Let the rolls rise in a warm spot for 45–60 minutes, until noticeably puffy and almost touching. About 20 minutes before baking, preheat your oven to 375°F (190°C) with a rack in the center position.

The rolls are ready to bake when a gentle poke at the side springs back slowly, leaving a slight impression.

Step 7: Bake and Brush with Butter

Bake the rolls at 375°F (190°C) for 15–20 minutes, rotating the pan halfway through, until the tops are a deep golden brown and the centers register about 195°F (90°C) on an instant-read thermometer. If they brown too quickly, you can tent them loosely with foil for the last few minutes.

Immediately after removing from the oven, brush the hot rolls generously with the 2 tablespoons (28 g) melted butter. If you like, sprinkle a pinch of flaky sea salt over the tops. Let the rolls cool in the pan for at least 10–15 minutes before serving warm. They will be incredibly soft, slightly sweet, and wonderfully fluffy.

Pro Tips

• Use plain mashed potatoes: For consistent results, mash the potatoes without butter, cream, or salt. Seasoned leftovers can work in a pinch, but reduce added salt and be prepared for a slightly different texture.
• Keep the dough soft: Resist the urge to add too much flour. A slightly tacky dough bakes into the lightest, fluffiest rolls.
• Check your yeast: If the milk–yeast mixture does not foam within 10 minutes, discard and start over with fresh yeast so your rolls rise properly.
• Room temperature egg and cooled potato: A cold egg or hot potatoes can slow or kill the yeast. Aim for ingredients that feel just slightly cool or at room temperature.
• For ultra-light rolls: Let the second rise go a little longer, as long as the dough does not collapse when gently touched. Well-proofed dough bakes up very airy.

Variations

• Garlic-Herb Potato Rolls: Add 1–2 tsp dried herbs (such as rosemary, thyme, or parsley) and 1 tsp garlic powder to the flour. Brush baked rolls with garlic-herb butter (melted butter mixed with a pinch of garlic powder and chopped parsley).
• Honey-Butter Potato Rolls: Replace half of the sugar (2 tbsp) with 2 tbsp honey in the dough. After baking, brush with a mixture of 2 tbsp melted butter and 1–2 tbsp honey for a glossy, slightly sticky finish.
• Partial Whole Wheat: Swap up to 1 cup (120 g) of the all-purpose flour for whole wheat flour. Increase the warm milk by 1–2 tbsp if the dough feels dry, and expect a slightly heartier texture.

Storage & Make-Ahead

Store completely cooled rolls in an airtight container or tightly wrapped in foil at room temperature for up to 3 days. Rewarm loosely wrapped in foil at 300°F (150°C) for 8–10 minutes until soft and warm.

To freeze, place baked and cooled rolls in a freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature, then warm in a 300°F (150°C) oven for 10–12 minutes. For an overnight option, you can refrigerate the shaped rolls after placing them in the pan (before the second rise). Cover tightly and chill up to 16 hours. When ready to bake, let them sit at room temperature 60–90 minutes until puffy, then bake as directed.

Nutrition (per serving)

Approximate values per roll (assuming 16 rolls): about 170 calories, 6 g fat, 24 g carbohydrates, 4 g protein, 2 g sugar, and 1 g fiber. Values are estimates and will vary based on exact ingredients and portion sizes.