🥔🥖 Soft & Fluffy Potato Rolls
🧾 Ingredients (Makes ~16 rolls)
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¾ cup mashed potatoes (plain, no butter/milk — fresh or leftover)
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1 cup warm milk (110°F / 43°C)
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2¼ tsp active dry yeast (1 packet)
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¼ cup sugar
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¼ cup unsalted butter, softened
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1 large egg, room temp
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1½ tsp salt
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4 to 4½ cups all-purpose flour (or bread flour)
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Optional: extra butter for brushing tops
🔪 Instructions
1️⃣ Activate the Yeast
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In a bowl, combine warm milk, sugar, and yeast.
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Let sit for 5–10 minutes until frothy.
2️⃣ Mix the Dough
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In a large mixing bowl (or stand mixer), combine:
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Yeast mixture
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Mashed potatoes
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Egg
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Butter
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Salt
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Mix until smooth, then gradually add flour, 1 cup at a time, until a soft dough forms (slightly tacky but not sticky).
3️⃣ Knead
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Knead dough for 8–10 minutes by hand or 5–6 minutes with a dough hook until smooth and elastic.
4️⃣ First Rise
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Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size — about 1 to 1.5 hours.
5️⃣ Shape the Rolls
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Punch down dough and divide into 16 equal pieces.
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Shape each into a smooth ball and place in a greased 9×13 baking dish or on a parchment-lined baking sheet.
6️⃣ Second Rise
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Cover and let rise again for 30–45 minutes, until puffy.
7️⃣ Bake
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Preheat oven to 375°F (190°C).
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Bake rolls for 18–22 minutes, or until golden on top.
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Optional: brush with melted butter while warm for soft, shiny tops.
✅ Tips
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Make-ahead: shape rolls, refrigerate overnight after second rise, and bake fresh in the morning.
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For extra soft rolls, replace half the flour with bread flour.
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Want a sweeter version? Add an extra tablespoon of sugar and brush with honey butter.
Would you like a sweet potato version, sourdough potato rolls, or tips for using them as slider buns?
