Easy Potato Rolls
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These light and fluffy potato rolls are an absolute game-changer, especially after a big feast like Thanksgiving. If you’re ever left with an abundance of creamy mashed potatoes, this recipe is the perfect, simple solution. Turn those leftovers into something spectacular. The entire process is fairly straightforward and takes around two hours from start to finish (including rise time), and the best part? It yields a huge batch of rolls—enough to feed a crowd and stock your freezer.
When you first finish mixing the ingredients, don’t be alarmed by the appearance of the dough. Unlike traditional yeast rolls that look smooth and elastic, this potato-enriched dough has a distinct, almost sugar cookie dough-like texture. It might look a little different, but that’s the magic of the potatoes at work! This unique consistency is actually incredibly forgiving and makes the dough wonderfully easy to handle. In fact, it’s so cooperative, you won’t even need to dust your countertop with flour when it’s time to shape them.
One of the greatest benefits of this recipe is how easily these dinner rolls adapt to freezing. I typically bake one pan right away for dinner, and then put each of the other two pans into large, gallon-sized freezer bags to save for future meals. They thaw and reheat beautifully, tasting just as fresh as the day they were baked! I’ve treasured this reliable recipe for years. I discovered it in a Taste of Home cookbook I checked out from the library.
The shaping technique is quick and efficient. Once the dough has finished its initial rise, roll the entire batch out into one large, thick log. Divide this log into three equal portions. Then, take each third, roll it out again into a longer, thinner rope, and slice it into fifteen individual pieces. By the time you’ve finished, you’ll have about 45 perfect portions! Just roll each piece into a smooth ball and place them in your pans. I know you’ll love the soft texture and slight sweetness these rolls bring to the table. Give them a try!
Ingredients for Easy Potato Rolls
- SUGAR
- SHORTENING
- MASHED POTATOES
- TABLE SALT
- LARGE EGGS
- ACTIVE DRY YEAST
- WARM WATER
- ALL-PURPOSE FLOUR
Instructions for Easy Potato Rolls
Activate the Yeast
In a small bowl, dissolve the two packages of active dry yeast in 2/3 cup of warm water (just warm to the touch, not hot!). Set it aside for about 5 minutes until it looks slightly foamy. This tells you the yeast is alive and ready to work!
Mix the Wet Ingredients
In a very large mixing bowl (or the bowl of a stand mixer), cream the sugar and shortening together until the mixture is light and fluffy. Next, mix in the cooled mashed potatoes, salt, and eggs. Finally, pour in the activated yeast mixture.
Add Flour to Form Soft Dough
Now it’s time for the flour! Beat in 2 cups of the flour along with the remaining 1/4 cup of warm water. Then, gradually add the remaining flour, mixing until a soft, slightly sticky dough forms.
Stop adding flour when the dough pulls away from the side of the bowl. Remember, this dough is unique—it will look a bit like sugar cookie dough, not traditional roll dough. It should be very soft, but still manageable. Do not knead this dough!
First Rise
Shape the dough gently into a ball and place it in a large, lightly greased bowl, turning it over once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until it has doubled in size, which usually takes about 1 hour.
Shape the Rolls
Once doubled, gently punch the dough down to release the air. This dough is super easy to work with—you won’t even need flour on your counter!
- Divide the dough into three equal portions.
- Take one portion and roll it into a long, smooth rope.
- Slice that rope into 15 equal pieces.
- Gently shape each small piece into a neat ball and arrange them in one of your three greased 9-inch round baking pans.
- Repeat with the remaining two portions of dough.
Second Rise & Baking
Cover the pans and let the rolls rise again until they are doubled in size, which should take about 30 minutes.
Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes. Start checking on them around the 15-minute mark, especially if you have darker baking pans (they cook faster!). The rolls are done when they are golden brown on top. Remove the rolls from the oven and immediately turn them out onto wire racks to cool slightly. Serve warm with butter and enjoy!
Storage Tip
As mentioned, these pull-apart rolls freeze exceptionally well. I often bake all three pans, use one for dinner, and place the other two (once cooled) into freezer bags. Thaw them overnight, and reheat them gently in a 350°F oven for 5-10 minutes before serving.
Frequently Asked Questions
Do the mashed potatoes need to be plain, or can I use leftovers with butter and milk?
You absolutely can use leftover mashed potatoes! They just need to be plain potatoes without major additions like cheese, gravy, bacon bits, or large chunks of onion. The small amount of butter or cream/milk already mixed in is perfectly fine and encouraged. The most important thing is that the potatoes are cooled completely before adding them to the dough mixture, so they don’t kill the yeast.
Can I use butter instead of shortening?
Yes, you can! Shortening tends to yield a slightly softer, lighter roll with a longer shelf life, but butter works as a delicious substitution. If you switch to butter, you might notice the dough texture is slightly different, and the final rolls may be a little denser, but they will still be incredibly flavorful.
My dough looks really sticky/soft. Is that normal?
Yes, this is completely normal! As noted in the instructions, the potato starches give this dough a unique texture that looks more like a thick sugar cookie batter when first mixed, not a standard elastic bread dough. Resist the urge to add too much extra flour. The softness is what contributes to the roll’s ultimate fluffiness. If you add too much flour, the rolls will turn out dry.
What if my dough doesn’t double in size after the first rise?
If your dough isn’t rising after an hour, it usually means your yeast wasn’t properly activated or the rising spot wasn’t warm enough.
- Check the temperature: The warm water for dissolving the yeast should be between 105°F and 115°F. Too cold, and the yeast is sluggish; too hot, and it dies.
- Find a warmer spot: Try placing the covered bowl on top of a warm oven, inside a microwave (which traps warmth), or in a sunny spot. Sometimes, it just needs more time—wait an extra 30 minutes before giving up.
Can I prepare the dough the day before?
Yes! This is a fantastic make-ahead option. After the first rise (Step 4), gently punch the dough down, place it back in the greased bowl, cover it tightly with plastic wrap, and store in the fridge overnight (up to 24 hours). The next day, let the dough warm up for about an hour on the counter before proceeding with Step 5 (shaping) and the final rise.
How long can I keep the rolls in the freezer?
Baked and cooled potato rolls, stored in airtight gallon bags, will maintain their quality in the freezer for up to 3 months.
Easy Potato Rolls
Real Mom Kitchen
Equipment
Ingredients
- ⅔ cup sugar
- ⅔ cup shortening
- 1 cup mashed potatoes
- 2-1/2 teaspoons salt
- 2 eggs
- 2 packages 1/4 ounce each active dry yeast
- 1-1/3 cups warm water 110° to 115°, divided
- 6 to 6-1/2 cups all-purpose flour
Instructions
- In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs.
- In a small bowl, dissolve yeast in 2/3 cup warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 20-25 minutes (check on them at 15, darker pans cook in less time). Remove from pans to cool on wire racks. Yield: 45 servings.
