Easy Mashed Potato Rolls Recipe

These complete any dinner table, special occasion or not

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In his latest cookbook, The Bread Collection, Bake from Scratch magazine's editor-in-chief Brian Hart Hoffman brings his carb-filled A-game in the form of biscuits, rolls, loaves and more. This recipe from the book combines two near-universally loved foods—rolls and mashed potatoes—into one soft, puffy end-product that equally belongs on a Thanksgiving table and as a weeknight side.

Recipe adapted from "The Bread Collection," by Brian Hart Hoffman

Potato Rolls
5 from 51 ratings
Learn how to make homemade easy potato rolls using mashed russet potatoes with this recipe from a new bread-focused cookbook.
Prep Time
Cook Time
Total time: 1 hour, 10 minutes
  • 2 medium russet potatoes (128 grams), peeled and cut into 1-inch pieces
  • 1 tablespoon (9 grams) active dry yeast
  • ½ cup (100 grams) granulated sugar, divided
  • 7 to 7½ cups (875 to 938 grams) all-purpose flour, divided
  • ¼ cup (57 grams) unsalted butter, softened
  • 2 tablespoons (18 grams) kosher salt
  • 1 tablespoon (15 grams) fresh lemon juice
  • 2 large eggs (100 grams)
  • Melted unsalted butter
  • Flaked sea salt
  1. In a large saucepan, bring potatoes and water to a boil over medium-high heat; cook until tender, 10 to 12 minutes. Drain, reserving 2 cups liquid. Press potatoes through a potato ricer, and let cool completely.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups reserved potato water (at 110°F), yeast, and 2 teaspoons (8 grams) sugar. Let stand until mixture is foamy, about 5 minutes. Stir in mashed potatoes, 3 cups (375 grams) flour, softened butter, kosher salt, lemon juice, eggs, and remaining sugar; beat at medium speed until smooth. Gradually add remaining 4 to 4½ cups (500 to 563 grams) flour, beating until a soft dough forms.
  3. Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 2 to 3 minutes, sprinkling surface with additional flour as needed.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F), until doubled in size, about 2 hours.
  5. Line a baking sheet with parchment paper, and spray with cooking spray.
  6. Divide dough into 24 equal pieces. Roll each piece into a ball. Place on prepared pan. Cover and let stand in a warm, draft-free place (75°F), until puffed, about 45 minutes.
  7. Preheat oven to 350°F. Bake until golden brown, 25 to 30 minutes. Brush with melted butter, and sprinkle with flaked salt.
Calories per Serving 186
Total Fat 3.3 g
Saturated Fat 1.8 g
Trans Fat 0.1 g
Cholesterol 20.4 mg
Total Carbohydrates 33.9 g
Dietary Fiber 1.2 g
Total Sugars 4.3 g
Sodium 129.2 mg
Protein 4.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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