Here’s a classic stuffed potato roll—soft dough with a savory filling, the kind you slice and serve warm. I’ll give you a traditional version plus a couple of popular filling options.
Stuffed Potato Roll (Old-Fashioned Style)
Dough Ingredients
- 2 cups mashed potatoes (plain, cooled)
- 2¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (110°F / 43°C)
- ¼ cup sugar
- ¼ cup melted butter
- 1 egg
- 1 tsp salt
- 4½–5 cups all-purpose flour
Filling (Classic Savory)
- 1½ cups shredded cheese (cheddar, mozzarella, or a mix)
- ½ cup cooked bacon or ham, finely chopped (optional)
- 2 tbsp melted butter
- Black pepper to taste
Instructions
1. Make the dough
- Dissolve yeast in warm milk with 1 tbsp sugar. Let foam (5–10 min).
- In a large bowl, mix mashed potatoes, remaining sugar, butter, egg, and salt.
- Add yeast mixture.
- Gradually add flour until a soft dough forms.
- Knead 6–8 minutes until smooth.
- Place in greased bowl, cover, and let rise 1–1½ hours, until doubled.
2. Prepare the roll
- Punch down dough.
- Roll into a large rectangle (about 12×18 inches).
- Brush with melted butter.
- Sprinkle filling evenly over dough.
- Roll up tightly jelly-roll style.
- Place seam-side down on greased baking sheet or in a loaf pan.
3. Second rise
- Cover and let rise 30–45 minutes, until puffy.
4. Bake
- Bake at 350°F (175°C) for 35–40 minutes
- If browning too fast, tent loosely with foil.
5. Finish
- Brush hot roll with butter.
- Cool 10–15 minutes before slicing.
Popular Filling Variations
- Polish-style: mashed potatoes + sautéed onions + farmer’s cheese
- Garlic & herb: butter, garlic, parsley, chives, mozzarella
- Breakfast roll: potatoes, scrambled eggs, sausage, cheddar
- Sweet version: cinnamon sugar + butter (skip savory fillings)
Tips for Best Results
- Mashed potatoes should be dry and smooth (no milk-heavy mash)
- Roll tightly to avoid gaps
- Let it cool slightly before slicing so it holds together
If you want a regional version (Amish, Polish, Slovak, Italian) or a sweet stuffed potato roll, tell me which style you’re after and I’ll tailor it.
