🥔 Ingredients (Makes 12–15 rolls)
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1 medium potato (about ½ cup mashed)
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1 cup warm milk (110°F / 43°C)
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¼ cup butter, melted
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¼ cup sugar
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1 packet (2¼ tsp) active dry yeast
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1 large egg
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1½ tsp salt
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3½–4 cups all-purpose flour
👩🍳 Instructions
1. Prepare the mashed potato
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Peel, cube, and boil the potato until tender (about 10 minutes).
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Drain, mash well, and let cool slightly. You’ll need about ½ cup mashed potato.
2. Activate the yeast
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In a large mixing bowl, combine warm milk, sugar, and yeast.
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Let sit for 5–10 minutes until frothy.
3. Mix the dough
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Add mashed potato, melted butter, egg, and salt to the yeast mixture.
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Gradually stir in 3½ cups flour, one cup at a time, until a soft dough forms.
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Knead by hand (or with a mixer dough hook) for 6–8 minutes, adding more flour if needed until smooth and elastic.
4. Let it rise
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Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Shape the rolls
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Punch down the dough and divide into 12–15 pieces.
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Roll each piece into a ball and place on a greased baking pan or parchment-lined sheet, about 1 inch apart.
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Cover and let rise another 30–45 minutes, until puffy.
6. Bake
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Preheat oven to 375°F (190°C).
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Bake 15–18 minutes, until golden brown.
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Brush warm rolls with melted butter for a soft, glossy finish.
💡 Tips
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Use leftover mashed potatoes (without too much milk/butter) for convenience.
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For sweeter rolls, add an extra tablespoon of sugar.
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These freeze beautifully — just reheat for 10 minutes at 300°F.
Would you like the Potato Dinner Rolls version (softer and milkier, perfect for holidays) or the Potato Sandwich Bun version (a bit sturdier)?
