Savor heavenly comfort in every bite with our easy Mashed Potato Dinner Rolls. Soft, fluffy, and utterly irresistible!
- 1 cup (7½ oz/213 g) leftover mashed potatoes, at room temperature
- 2 large eggs, room temperature
- 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
- 2 ¼ teaspoons instant yeast
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- Egg wash
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In the bowl of a stand mixer fitted with a paddle attachment (please see notes if kneading by hand) mix the potatoes, eggs, butter, milk and water together on medium-low speed until blended.
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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.
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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.
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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.
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Butter a 9x13 inch (23x33 cm) pan and set aside.
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On a lightly floured work surface, divide the dough into 12 equal portions (4 oz/115 g), then roll each piece into a smooth ball. Arrange 4 rows of 3 balls each seam side down in the prepared baking pan.
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Cover again tightly and let rise in a warm place until doubled in size, about 45 - 60 minutes.
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Towards the end of the rising time, preheat the oven to 350°F (180°C) .
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Brush the proofed rolls with the egg wash, then bake for about 30 minutes, until the tops are golden brown.
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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. These rolls freeze really well up to 8 weeks.