Easy Potato Roll Recipe | Little Luna

Easy Potato Roll Recipe | Little Luna


The potato rolls are soft, chewy and buttery. Mashed potatoes make the rolls very pillowy and add a little extra to melt them in your mouth!

Potato dinner rolls are a new variation on the old favorite. They are simple and delicious, and they are sure to be a huge hit at your next dinner! ! Try it with slow cooker roast chicken, buttermilk fried chicken, or crock pot roast pork.

Yes-made with mashed potatoes!

If you are like ours, you rarely eat mashed potatoes. But believe me, it’s worth digging out ½ cup to make these potato rolls!

What are potato rolls? Potato rolls are simple yeast dinner rolls, but they also contain mashed potatoes.Mashed potatoes are softer and sweeter than ordinary white mashed potatoes Rolls Royce

Oh yes, how are these rolls!They are thick and soft, moist but not heavy at all, these are the perfect soft dinner roll.

What kind of potatoes?

Use regular mashed potatoes- You want to use ordinary mashed potatoes to make these rolls.

When you mix a batch of mashed potatoes, be sure to take out a cup before adding milk, butter and other seasonings.

Instant Potatoes: If you have a pack of instant potatoes in the pantry, you can easily use it instead of ordinary mashed potatoes. Some recipes say that only potato chips are added, but if the recipe calls for mashed potatoes, then be sure to stir an equal amount of instant potatoes.

How to make potato rolls

Dissolve. In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water.

Add to. In a microwave-safe small bowl or measuring cup, add milk, mashed potatoes, and 4 tablespoons of butter.

hot. Heat on high heat for one minute, stir, and then heat for another 30-60 seconds until the butter melts and the milk is warm but not hot.

Add to. Add the milk mixture, sugar, salt and eggs to the yeast mixture. Add two cups of flour and mix well.

mix. Add extra flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.

Knead, shape and rise. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place it in a greased bowl, cover it, and let it rise for about an hour until it is twice as large.

Divide. After an hour, gently beat the dough down. Preheat the oven to 400 degrees. Divide the dough into 24 pieces and shape each piece into a ball. Place the dough balls on a baking sheet lined with grease or parchment paper.

rise. Cover the lid and leave to rise for 30-60 minutes until the dough bounces back with a light touch.

bake. Bake for 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter. Serve hot.

Recipe tips

spacing: If you want to pull the side of the bread softer, move the dough balls closer together. For round, brown, harder rolls, then add more space between each dough ball. This way they will not touch it during baking.

How to improve faster: The warmer the environment, the faster the yeast will ferment. One of my favorite ways to make my rolls rise faster is to place them in a warm oven. Preheat the oven to 200 degrees Fahrenheit. Cover the bowl with a damp cloth. Turn off the oven. Put the bowl into the oven to rise.

Another technique I like to use is to place the dough near a crock or near the stove, if I am doing other things. You just need to remember to rotate the dough frequently so that all the sides are evenly exposed to warmth.

The last trick I saw on the Internet, I haven’t used it yet, but would like to share this idea. Fill a mixing bowl with hot water, then place a plate on top of the bowl. Next, place a bowl of dough on a plate and cover the bowl with a tea towel. The heat of the hot water will heat the dough.

Make in advance + freeze

Make the dough in advance: To make the dough one day in advance, just mix the dough in steps 1 and 2, but don’t let it rise on the counter for an hour, but cover the bowl and put it in the refrigerator overnight. A colder environment will cause the yeast to ferment more slowly. Knead them into balls the next day and let them ferment again, but because the dough is frozen, it may take twice as long to ferment. Follow the recipe to bake.

Frozen dough balls: Follow the recipe, but instead of putting the dough on the baking sheet, put the baking sheet in the refrigerator. Once the dough balls are hard, transfer them to a freezer-safe container. You can freeze them for up to 6 months.

Baking: Put the frozen dough in the baking tray. Cover the pan with a piece of greased plastic wrap (cooking spray helps prevent plastic from sticking to the dough). Let it rise for about 4 hours before baking.

Leftovers: Store all remaining rolls in ziploc on the counter. They should last for 2-3 days. You can also wrap leftovers in plastic wrap, then wrap them in foil, and store them in the refrigerator for up to 3 months.

The leftover rolls are delicious with jam or butter, but you can also use them to make sliders, mini sandwiches, croutons, soup or any meal.

What to serve with potato rolls?

anything! ! Think of these guys as a classic roll, so whatever dinner roll you like the most, it’s also a great fit for this recipe! Some of our favorites include:

More roll recipes:

Preparation time 20 minutes

Cooking time 10 minutes

Rise time 2 hours

24 servings

Author Little Luna

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1 cup milk
  • 1/2 cup prepared mashed potatoes
  • 4 tablespoons butter
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 egg
  • 4-5 cups flour
  • 2 tablespoons melted butter
  • In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water. In a microwave-safe small bowl or measuring cup, add milk, mashed potatoes, and 4 tablespoons of butter. Heat on high heat for one minute, stir, and then heat for another 30-60 seconds until the butter melts and the milk is warm but not hot.

  • Add the milk mixture, sugar, salt and eggs to the yeast mixture. Add two cups of flour and mix well. Add extra flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place it in a greased bowl, cover it, and let it rise for about an hour until it is twice as large.

  • After an hour, gently beat the dough down. Preheat the oven to 400 degrees. Divide the dough into 24 pieces and shape each piece into a ball. Place the dough balls on a baking sheet lined with grease or parchment paper. Put the lid on and leave to rise for 30-60 minutes until the dough bounces back with a light touch.

  • Bake for 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter. Serve hot.

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