Buttery Potato Dinner Rolls

Buttery Potato Dinner Rolls are everything a perfect dinner roll should be—pillowy, tender, lightly sweet, and irresistibly soft. Thanks to mashed potatoes folded directly into the dough, these rolls stay moist and fluffy long after baking. Moreover, the potato starch naturally strengthens the dough while creating a delicate crumb that pulls apart beautifully. As a result, each bite feels rich yet light, making them ideal for everyday dinners and special occasions alike.

Historically, potato-enriched breads became popular when home bakers looked for ways to stretch flour while improving texture. Over time, however, they earned a reputation for superior softness and longer freshness. Today, these rolls remain a beloved classic for good reason.

Whether served warm with butter, paired with soups, or used for sliders, these rolls adapt effortlessly. Even better, they rise reliably and bake evenly, making them approachable for beginners while still satisfying seasoned bakers. Once you try them, they quickly become a staple worth repeating.

Recipe Yield: 12 rolls

INGREDIENTS

1 cup mashed potatoes, cooled
3½–4 cup all-purpose flour
¾ cup whole milk, warm
2¼ tsp active dry yeast
2 Tbsp granulated sugar
4 Tbsp unsalted butter, melted
1 large egg, room temp
1 tsp salt
2 Tbsp butter, melted (for brushing)

INSTRUCTIONS

1. Activate the yeast:
In a large bowl, whisk warm milk and sugar. Sprinkle yeast over top and rest 5–7 minutes, until foamy.

2. Build the dough base:
Meanwhile, whisk mashed potatoes, melted butter, egg, and salt. Once yeast is active, stir this mixture into the bowl.

3. Incorporate the flour:
Gradually add flour, stirring until a soft dough forms. Then, knead 8–10 minutes, adding small amounts of flour if sticky.

4. First rise:
Transfer dough to a lightly oiled bowl, cover, and let rise 60–75 minutes, until doubled.

5. Shape the rolls:
Punch down dough and divide into 12 equal pieces. Roll each into a smooth ball and arrange in a buttered baking dish.

6. Second rise:
Cover loosely and rise 30–40 minutes, until puffy and touching.

7. Bake:
Bake at 375°F (190°C) for 18–22 minutes, until tops are golden.

8. Finish and serve:
Brush with melted butter immediately. Cool slightly, then serve warm.

Helpful Tips to Perfect This Recipe

• Use smooth mashed potatoes: Avoid chunky potatoes, because a silky mash blends evenly and improves dough texture.
• Measure flour gradually: Since potatoes vary in moisture, add flour slowly to keep the rolls tender, not dense.
• Butter while hot: Brushing butter right after baking allows it to absorb fully, enhancing softness and flavor.