For best results, use freshly made mashed potatoes without any added butter or milk. Ensure the milk is cooled to lukewarm to avoid killing the yeast. If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable. These rolls freeze well. Let them cool completely before wrapping them tightly and freezing. To reheat, thaw overnight and warm in a low oven. For a richer flavor, substitute melted butter for the vegetable shortening.
Potato Rolls
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 20 mins
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SERVING24 People
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VIEWS318
These potato rolls are pillowy soft and subtly sweet, a delightful comfort food classic, perfect for any occasion. Their delicate crumb and golden crust make them irresistible, especially when toasted.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol9 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium166 mg
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Sugar3 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a small bowl, dissolve yeast in warm water. Let stand until foamy, about 5 minutes.
02 Step
Recipe View In a large bowl, combine cooled milk, mashed potatoes, shortening, sugar, and salt. Mix well.
03 Step
Recipe View Add the yeast mixture and beaten egg to the potato mixture. Stir to combine.
04 Step
Recipe View Gradually add 2 cups of flour, mixing until incorporated. Then, add the remaining 2.5 cups of flour, mixing until a soft dough forms.
05 Step
Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 7 minutes.
06 Step
Recipe View Place the dough in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
07 Step
Recipe View Let rise in a warm place until doubled in size, about 1 hour.
08 Step
Recipe View Punch down the dough to release the air. Shape the dough into a ball, cover, and let it rest for 10 minutes.
09 Step
Recipe View Preheat oven to 400°F (200°C). Grease two baking sheets.
10 Step
Recipe View Divide the dough and shape into 24 rolls. Place rolls onto the prepared baking sheets, leaving some space between each roll. Let rise until the dough springs back slowly when lightly touched, about 25-40 minutes.
11 Step
Recipe View Bake in the preheated oven until golden brown, about 10-12 minutes. Transfer to a wire rack to cool slightly before serving.
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RECIPE REVIEWS
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Jaylen Kassulke
Jun 6, 2025Adding a touch of honey to the dough gave it an extra layer of flavor!
Hope Littel
Apr 9, 2025I substituted half the all-purpose flour with whole wheat flour and they still turned out great!
Sam Walsh
Jan 21, 2025My family loved these rolls! They were so soft and fluffy.
Collin Shanahan
Jan 1, 2025I've made these rolls several times now, and they always turn out perfectly.
Marjory Gibson
Aug 4, 2024These rolls freeze really well. I always make a double batch and freeze half for later.
Johnson Dicki
Jul 12, 2024The instructions were easy to follow, even for a beginner baker like me.
Jeanne Oconner
Oct 30, 2023These are the best potato rolls I've ever tasted!
Irving Metz
Jun 15, 2023Make sure your potatoes are smooth, no lumps! ruined my first batch.