Go Back
4.62 from 18 votes
A close shot at Mashed Potato Dinner rolls which are cooling or a wire rack shows their soft and bubbly crumb and golden brown top. The rolls are served with butter on a small plate.
Print Recipe
Insanely-Fluffy Mashed Potato Dinner Rolls Recipe
Prep Time
25 mins
Cook Time
25 mins
Proof time
2 hrs 15 mins
 

Savor heavenly comfort in every bite with our easy Mashed Potato Dinner Rolls. Soft, fluffy, and utterly irresistible!

Servings: 12 rolls
Author: Gemma Stafford
Ingredients
  • 1 cup (7½ oz/213 g) leftover mashed potatoes, at room temperature
  • 2 large eggs
  • ½ cup (4 oz/115 g) butter, melted
  • ½ cup (4 fl oz/120 ml) milk, lukewarm
  • ½ cup (4 fl oz/120 ml) water, lukewarm
  • 4 ½ cups (1lb 6 oz/639 g) all-purpose flour
  • 2¼ teaspoons instant yeast
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • Egg wash
Instructions
  1. In the bowl of a stand mixer fitted with a paddle attachment (please see notes if kneading by hand) beat the potatoes, eggs, butter, milk and water together on medium-low speed until blended.
  2. In a separate medium bowl, whisk the flour, yeast, sugar and salt together, then mix into the potato mixture on medium-low speed until moistened.

  3. Switch to a dough hook and knead the mixture for 10 minutes, until a soft dough has formed. It should be fairly sticky but still clear the sides of the bowl. If needed, at a bit more flour, 1 tablespoon at a time, until the correct consistency is achieved. If the dough seems stiff or dry, add one tablespoon of milk at a time until the dough is soft.

  4. Place the dough in a large oiled bowl, turning the dough in the bowl to coat all sides with oil. Cover with cling wrap and let rise in a warm place until the mixture has doubled in size, about 1 ½ hours.
  5. Oil a 9x13 inch (23x33 cm) pan and set aside.
  6. On an un-floured work surface, divide the dough into 12 equal portions, then roll each piece into a smooth ball. Arrange 4 rows of 3 balls each seam side down in the prepared baking pan.
  7. Cover again tightly and let rise in a warm place until doubled in size, about 45 minutes.

  8. Towards the end of the rising time, preheat the oven to 350°F (180°C) .

  9. Brush the proofed rolls with the egg wash, then bake for 25-30 minutes, until the tops are golden brown.
  10. Let cool for 5 minutes, then serve while still warm or at room temperature. Store leftovers in an airtight container for up to three days.