Light Tender Potato Dinner Rolls – Pull apart potato rolls recipe for light tender buns. Made with real potato and butter. Easy to make ahead and refrigerate overnight. Perfect for holidays, Easter Christmas.
Maybe I’m normal. Maybe I’m not. That one is still up for debate. But life is made better in the bread basket. Can I get an “Amen”? If time wasn’t an issue I’d have fresh baked bread every day of my life. With so much variety, how would I ever be bored?
Some of my absolute favorites….you asked. I know you did. You REALLY care about my likes, don’t you? 🙂 Well for starters. I could eat one of these pretzel rolls every day and never ever get tired of them. And for the classic PB& J or grilled cheese this Whole Wheat bread totally suites my tastes.
And for the dinner guests I’m serving, this Outback copycat bread goes brilliantly with any meal. But my world revolves around this garlic bread right now. You can serve it for dinner, party food or as an appetizer and no one in their right mind will turn it down. It’s spot on delicious!
Anywho, getting back to recipe at hand. It’s these light and tender potato dinner rolls.
Look at that ‘fluff’. I could eat three right now.
Reasons you’ll love them:
- 1 bowl mixing
- Easy peasy.
- Make ahead directions included
- Made with the delicious taste of real potato.
- So light and fluffy you’ll think you’re eating a pillow (Ok. Maybe not a good analogy. Pillows probably taste nasty.)
Til we meet and eat again,
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Light and Tender Potato Dinner Rolls
Ingredients
- 4 - 4 1/2 cups all-purpose flour
- 2 1/2 teaspoons instant yeast
- 1 1/4 cups milk heated to lukewarm, about 110 degrees
- 3 Tablespoons sugar
- 1/4 cup unsalted butter softened
- 1 1/2 teaspoons salt
- 1 egg lightly beaten
- 1/2 cup mashed potato*
Instructions
- Using a stand mixer fitted with the dough hook, combine 2 cups of flour and yeast. Stir. Add in milk, sugar, butter and salt. Mix on low speed until it begins to come together. Add beaten egg and mashed potato. Mix on low until combined. Add in additional 2 cups of flour. Mix slowly at first then increase to medium speed. Begin to knead. If after a few minutes dough is still sticky add additional flour 1 tablespoon at a time. Total kneading should be about 6-7 minutes. The dough should be smooth and elastic, clearing sides of the bowl but sticking to the bottom.
- Shape dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise for about 1 hour or until doubled.
- Press dough down. Turn out onto a floured surface. Divide in half. Cover and let rest for 10 minutes.
- Divide each half into 12 equal sized pieces for a total of 24 dough balls. Roll each into a tight ball. Stretch dough and tuck underneath. Place dough balls into a greased 9 x 13" pan. Let rise for 30-40 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake rolls for 20-22 minutes or until golden brown. Remove from pan and let cool on wire rack.
*Peel potato and cut into small pieces. Boil until softened. Mash with potato masher or fork.
*To Make Ahead:
After shaping the rolls place in pan refrigerate for 2-24 hours. Let sit out at room temperature, loosely covered for about 30 minutes. Uncover and bake following directions above.
You may also like:
Amish Dinner Rolls
Artisan Ciabatta Rolls
Make Ahead Dinner Rolls
Potato dinner rolls are absolute FAV. They’re like the epitome of softness and fluffiness and yours look nothing short of amazing, Melanie!
They are definitely a favorite of mine too! Thanks for the kind words Sarah!
They look SO light and tender!!! And don’t sound impossible to make! 😉
They aren’t hard at all! Once you conquer yeast this is an easy one for sure.
Oh what a great idea Melanie! Love the mashed potato in these, I just know they are probably totally soft and fluffy because of it.
Total fluff! 🙂
I am definitely bookmarking these for Thanksgiving. I love to plan things way in advance ;). They look so light and fluffy – I may have to make them even sooner than that.
So glad you’re bookmarking them. Hope you find the time to make them. They’re sure worth it!
Oh yum!!! This was my Mom’s signature bread growing up! I love how light and fluffy these are!
Wow! You got to grow up having these, lucky you. I just started making my own bread and rolls recently. I’m in love!
I rarely make my own bread. And when I see a recipe like this, I wonder why I don’t! These rolls look so phenomenally light, fluffy and delicious that I am going to have to go buy some yeast!! 🙂
You definitely should give it a try. It’s so fun!
These do look light and fluffy! I love dinner rolls, especially on Thanksgiving. I always make a big double batch of rolls so there are leftovers the next day.
Double batch. Great idea! You can never have too many rolls in my opinion.
I love a good, easy, light and fluffy potato roll recipe! Perfect for Thanksgiving – coming to you this fall! Yes!
Me too. I’m such a sucker when it comes to the bread basket.
My comment didn’t post the first time, so here it is again. Can you freeze these before baking and then pull out just what you want to bake? If so, at which point would I do this? There are only 2 people in my house, and while I’m sure we could (would) eat all 24, I would like to save room for the rest of my dinner (and avoid breaking out the elastic waist pants).
I didn’t try that with this particular recipe but I’m pretty sure it would work. I recommend only freezing for about 1 month. After that you will lose flavor and the yeast will not want to work properly. I would shape the rolls, place on parchment let them rise just a bit. Then place in freezer. Once completely frozen, transfer to freezer bag or container. For thawing I would recommend overnight in the refrigerator. Then allow to rise at room temperature for an hour or so. Bake as directed.
Of course you can always bake all of them and freeze them fully baked. That’s what I usually do.
Good luck! Hope they turn out marvelous!
That is some serious roll fluff! I would love these with a big bowl of soup.
Soup + Bread = lunch 🙂
I have chilli on my menu next week and these look perfect to make with it. Thanks!
Sounds like a great combo to me! Thanks for stopping by.
I agree, life is definitely better in the bread basket! These dinner rolls look amazing, Melanie! I absolutely love that you added in mashed potatoes. Such a creative idea!
These look incredible! I totally agree — there is nothing better than fresh bread. I’ve never made a potato roll, but I might need to start!
They look so pillowy and soft! Can’t wait to try them!
I have pulled pork in the freezer that would be amazing on these potato rolls. I need to get to baking 🙂
That’s a great idea Kathy! I’ve got some rolls in the freezer. We could do a little sharing. 😉
What fabulous photos of an awesome roll. WOWZERS! I can’t even think of what words to use to describe how they moved me….there’s nothing better than fresh, warm homemade rolls! Thanks so much for sharing with us at Weekend Potluck. Did I miss seeing a link back to the party? Please come back again soon.
I was wondering if you thought I could turn these into sweet potato rolls by just substituting mashed sweet potatoes for the regular mased potatoes in your recipe? Thanks! 🙂
I’ve never tried it Emily but I could imagine it would work just be on the lookout for a different consistency. Like too dry or too wet. Add more flour or liquid according to how it feels. Good luck! Let us know if it works out. 🙂
I just made these and they turned out beautifully! Thank you for the recipe, it is a keeper!!
That’s always so great to hear. Thanks for the feedback Sydney. I hope you’ll be back often. 🙂
Hi Melanie,
I’m wondering if you can use some leftover mashed potatoes in this recipe that already have butter and milk in them without changing the quality of the rolls? I’ve never made my own bread so everything is new to me.
Thanks in advance!
I wish I could tell you out of experience but I haven’t tried that Nancy. I’m guessing it would work but can’t give you pure facts. Good luck with what you decide. Should I ever decide to make them that way I’ll update the ingredients.
I found this recipe on Pinterest and I just wanted to let you know it is now my go to roll recipe. So easy and yummy – thanks for sharing!
That’s great Amy! Thanks for the feedback and so glad you enjoyed them. Stop back soon! 🙂
This is going to be my go-to rolls recipe. I’ve tried so many that have worked for others, but something always went wrong in my kitchen. Until now that is! Thank you so much. My family will think I’m a bread roll rockstar now.
Zara, you have no idea how happy that makes me. You totally made my day. It reallys brings me joy to hear a reader’s confidence grow when they’ve conquered bread in the kitchen. And hearing from people who have tried the recipe is so vital for others who are considering making it. So thank you so much for taking the time to write a review.
You’re so confident now…I love it.
Have an amazing day! Blessings and love.
These are probably the fluffiest rolls I have ever seen! Pinned to make at a later date! Thanks for sharing this recipe!
Thanks so much for stopping by Rosa! And for pinning. Have a wonderful day.
These are amazing!! Just made them and plan to use them for sandwiches for this week. The house smells amazing and I was able to use some leftover mashed potatoes so that was a plus. I don’t have a kitchen aid so I kneaded mine by hand for about 13 minutes. So delicious, definitely making them more often now!
I love hearing success with a bread recipe. Thanks for taking the time to leave your feedback and so glad you enjoyed them, Margaret. They’re one of my all time favorite roll recipes.
Have a great day!
These look so delicious! My grandma passed down a very similar recipe to me only hers recommended refrigerating the dough overnight. I never had the courage to try it out though and am wondering after looking at your recipe if an overnight chill is necessary since it seems you’ve got great results without chilling the dough overnight. Just wondering what your thoughts were on this since I’m a newbie with making rolls. Thanks
Dough thats stored in the fridge overnight may come out with a slightly different taste. But that’s not a bad thing usually. Some recipes need this.
This one does not need chilling.
I do have a make ahead roll recipe but it is stored in the fridge overnight for convenience sake vs a necessary step.
Feel free to check it out as well.https://gatherforbread.com/fluffy-make-ahead-dinner-rolls/
Happy baking! Please let me know if you try the rolls. Can’t wait to see your results!
I put these together last night, then baked and brought to work this morning. Big hit! I’m fairly new to yeast baking, but out of other recipes I’ve tried so far, these were the best. Thanks for sharing!
Cathy, this is so awesome. I’m thrilled that they turned out for you! Feel free to share a pic on Instagram or on our Facebook page so we can share in your success!
May you have much more baking success in the near future.
Can you make these with half all-purpose and half whole wheat?
I made these for a pot roast dinner and they turned out great. Super soft and tender! When I make mashed potatoes I add a very healthy amount of butter and cream so I decided to use reconstituted plain instant potatoes instead on place of boiled ones . And I was out of milk so I used heavy cream instead and they still turned out wonderful. Thank you for sharing this recipe!