Old Fashioned Mashed Potato Rolls
Soft, fluffy, and irresistibly nostalgic, Old Fashioned Mashed Potato Rolls are a heartwarming addition to any meal. This classic recipe combines the creamy richness of mashed Russet potatoes with a hint of sweetness from granulated sugar, creating rolls that are tender, slightly chewy, and full of flavor. The dough, enriched with butter, warm milk, and an egg, rises to pillowy perfection before being baked to a golden brown. A light brush of melted butter straight out of the oven adds an irresistible sheen and savory touch. Ideal for dinner parties or holiday feasts, these homemade rolls pair perfectly with soups, stews, or roasted dishes, and can even be enjoyed on their own. Whether you’re evoking family memories or crafting new ones, these buttery potato rolls bring comfort to the table.
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Recipe Information
Ingredients
- 1 cup (mashed) Russet potatoes
- 0.25 cup (warm, about 110°F) Water
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 0.33 cup Granulated sugar
- 0.25 cup (melted and slightly cooled) Unsalted butter
- 1 teaspoon Salt
- 1 Egg
- 4 cups (plus more for dusting) All-purpose flour
- 0.5 cup (warm, about 110°F) Milk
- 2 tablespoons (melted for brushing) Butter
Instructions
In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the mashed potatoes, sugar, melted butter, salt, warm milk, and egg. Stir until well mixed.
Add the foamy yeast mixture to the potato mixture and stir to incorporate.
Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Punch down the dough and turn it out onto a floured surface. Divide the dough into 12 equal pieces and shape each piece into a ball.
Place the dough balls into a greased 9x13-inch baking pan or on a baking sheet lined with parchment paper, leaving a little space between each roll.
Cover the rolls with a towel and let them rise for another 30-45 minutes until they are puffy and touching each other.
Preheat your oven to 375°F (190°C).
Bake the rolls for 18-20 minutes, or until golden brown and cooked through.
Brush the warm rolls with melted butter and let them cool for a few minutes before serving.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 479.4 g | 174% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 75.2 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 290 mg | 22% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1896 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
