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Home » Recipes » Bread Recipes » Mashed Potato Rolls

Mashed Potato Rolls

Dec 29, 2015 · Leave a Comment

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Mashed potato rolls wrapped in a linen napkin
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.
Mashed potato rolls wrapped in a white towel
Mashed Potato Rolls

Not sure what to do with your left over mashed potatoes? You’ve got to try homemade mashed potato rolls. Don’t throw out the leftover potatoes just freeze them and when you’re in the mood for a light and fluffy yeast roll, pull them out.

You can use mashed potatoes even if they already have butter, milk and mascarpone added in.

A bowl of make-ahead mashed potatoes with butter melting on top
Make Ahead Mashed Potatoes

If you don’t have leftover potatoes, you can cook a large potato in the microwave in just a few minutes and use it, but I always seem to have extra 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, making them with real mashed potatoes is even better.  They are light and fluffy and have a rich buttery taste, there is nothing like a good yeast roll.

How do you make leftover Mashed Potato rolls

  • If you don’t have leftover mashed potatoes, then bake a potato in the microwave until soft. You will need 3/4 of a cup. 
  • With an electric mixer, combine the mashed potatoes with some butter, milk, yeast, sugar and all purpose flour and mix until you have a sticky dough. Let this rise for about 3o minutes. (Try heating up some water in the microwave and then add the dough to the microwave to rise in a warm and humid place.)
  • Next add eggs, bread flour and salt and knead in the mixer until you have a smooth elastic dough. Let this rise for 30 minutes.

A ball of dough in a glass bowl

  • Form into balls and let rise in the baking pan for an hour and bake. 

 

A baking pan of potato rolls after they have risen
If your house is like mine, all the dinner rolls are gone at the end of a holiday meal and you need more rolls for all the leftovers. Just save a cup of the mashed potatoes and make a batch the next day. They are also great with a pot of chili.
A batch of mashed potato rolls on a cooling rack
Mashed Potato Rolls
Not only can you freeze mashed potatoes, but you can freeze any left-over rolls and they are still wonderful when thawed. If you’re not in the mood for yeast rolls after all of the holiday food, freeze those leftover mashed potatoes for when you need a little comfort food on a snow day, you’ll be glad you did!
Mashed potato rolls wrapped in a white towel
Mashed Potato Rolls

Tips for making homemade yeast rolls

  • Start with mashed potatoes, frozen or fresh
  • Boil some water in the microwave and add the dough to the microwave to rise where it is warm and humid. 
  • You can refrigerate the dough before making it into balls. When ready to make the rolls, form into balls and let rise as normal.
  • Brush the top of the dough with butter and sprinkle with flaky sea salt.
A basket of mashed potato rolls
Mashed Potato Rolls

What else can you make with leftover mashed potatoes

  • A common use for mashed potatoes is shepard’s pie, this one sounds good.
  • I’ld love to try them in cinnamon rolls

What goes good with mashed potato rolls

  • Marsala steak is even better with a roll to soak up the marsala sauce
  • They are sturdy enough to hold carnitas
  • Perfect with Coq au Vin
  • Or try them with spicy chicken soup

More breads you’ll love to make

  • Skillet cornbread
  • Hawaiian rolls
  • Dinner rolls
  • Buttermilk biscuits
  • Onion rolls
  • Sour cream rolls
  • Cheesy pull apart bread
  • Focaccia
  • Yorkshire pudding
  • Oatmeal bread

If you make Mashed Potato Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.

As an Amazon Associate I earn from qualifying purchases. Please know that I only provide links to things that I use on a regular basis and think you might find helpful.

Adapted from Bon appétit  November 2015

Mashed potato rolls wrapped in a white towel

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.
5 from 1 vote
Print Pin Rate
Course: bread
Cuisine: American
Keyword: mashed potatoes, yeast
Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Servings: 18
Calories: 183kcal

Ingredients

  • 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

Instructions

  • If you don’t have left over mashed potatoes, boil a large 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 its 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.

Nutrition

Calories: 183kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 60mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

 

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Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

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