Heavenly Mashed Potato Rolls are my family’s favorite. Great for using up leftovers, but so good you’ll be making mashed potatoes just so you can make these rolls! Light, fluffy and perfect every time.
Do you still have mashed potatoes left over and just can’t bear to throw them out? Try freezing them and when you need something to go with a big pot of chili this winter, make these wonderful rolls. You can use mashed potatoes even if you have already added butter and milk to them. If you don’t have mashed potatoes left over, you can cook a large potato in the microwave in just a few minutes and use it, but I always seem to have extra mashed potatoes, so I started freezing them in portion sizes needed to make these rolls. I’ve made potato rolls before using potato flakes and while they are delicious, I like this recipe better. They are light and fluffy and have a rich buttery taste, there is nothing like a good yeast roll.
These were photographed the next day, as no one in my house was going to wait around for me to take photographs. You can easily freeze any left-over rolls and they are still wonderful when thawed. While you may not be in the mood for yeast rolls after all of the holiday eating, freeze those left-over mashed potatoes for when you need a little comfort food on a snow day, that is if it ever cools down around here.
Mashed Potato Rolls
Heavenly mashed potato rolls are my family’s favorite. Great for using up leftovers, but so good you’ll be making mashed potatoes just so you can make these rolls! Light, fluffy and perfect every time.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 18 1x
- Category: bread
- 1 large yukon gold potato , yield 3/4 cup
- 1 cup whole milk
- ½ cup butter, melted
- 1 ½ cups all purpose flour
- 2 envelopes active dry yeast, 4 1/2 teaspoons
- 3 tablespoons sugar, heaping
- 2 eggs, slightly beaten
- 1 egg yolk, slightly beaten
- 2 ⅔ cups bread flour
- 1 tablespoon flaky sea salt
- If you don’t have left over mashed potatoes, boil a large peeled and cut up potato until it is tender when pricked with a fork. Drain and allow to cool.
- In the bowl of an electric mixer with a whisk attachment, combine 3/4 cup of mashed potato and milk and whisk until it is smooth and there are no lumps. Add the melted butter and mix. Change to the dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed until a very sticky dough forms, about 2 minutes.
- Let the dough rise in the same bowl in a warm place, uncovered for 30 minutes.
- Add eggs, the bread flour, and 1 tablespoon salt and mix on medium high until dough is smooth and elastic, about 5 minutes. Add additional flour if needed. Place dough in a buttered bowl and allow to rise in a warm place covered for 30 minutes until 1 1/2 times it’s original size.
- Divide dough into 18 equal pieces. Form into a ball using your palm. Place in a 13 x 9 buttered baking dish so they are slightly touching. Brush tops with butter and let sit uncovered for 1 hour.
- Preheat oven to 400º. Brush tops with a little more butter and sprinkle with flaky salt. Bake until golden brown, about 15-20 minutes.