Fluffy Mashed Potato Dinner Rolls: Soft, Buttery Recipe

These homemade Mashed Potato Rolls are made with one cup of mashed potatoes and yield soft, tender, buttery dinner rolls with a slightly doughy interior. They’re ideal for family meals, holidays, or when you want a comforting bread side.

Kate’s Recipe Rundown

I love a good dinner roll, and these Mashed Potato Rolls top my list as the perfect side for any meal. They’re tender and soft, with a doughy interior and a buttery exterior.

This recipe uses one cup of mashed potatoes—leftovers, instant, or freshly made. The potatoes keep the rolls exceptionally soft and flavorful.

The recipe makes 36 rolls, great for gatherings or freezing extras. Serve them with pot roast, meatloaf, or pork chops for an especially cozy meal.

Enjoy! Kate

Ingredients

• The star of this recipe is one cup of mashed potatoes—use leftovers, instant (prepared), or make fresh. Avoid skin-on mashed potatoes for best texture.
• All-purpose flour provides the ideal structure for these rolls.
• Butter is used in the dough and brushed on top for a rich finish.

How to Make Old-Fashioned Mashed Potato Rolls

1. Stir one package of instant yeast into 1½ cups warm water and set aside to activate.
2. In the bowl of a stand mixer, beat together ⅔ cup softened butter, ⅔ cup sugar, 1½ teaspoons salt, and 1 cup warm mashed potatoes until smooth. Add 2 beaten eggs and the yeast mixture; stir to combine. The mixture may look curdled—this is normal.
3. Add 6½–7 cups all-purpose flour, one cup at a time, mixing until a soft dough forms and it pulls away from the bowl, wrapping around the paddle. Adjust with a touch more flour if needed.
4. Transfer the dough to a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–2 hours depending on room temperature.

Shaping the Dough and Baking

1. Divide the dough into thirds. Work with one third at a time and divide it into 12 equal pieces. Shape each piece into a smooth ball and place the 12 balls in a greased 9-inch cake pan. Repeat with the remaining dough for a total of three pans.
2. Cover the pans with greased plastic wrap (spray the wrap) and let the rolls rise until doubled, about 1 hour.
3. Preheat the oven to 375°F (190°C). Bake the rolls for 20–22 minutes, until lightly golden on top.
4. While warm, brush the rolls with 4 tablespoons melted salted butter for a glossy, flavorful finish.

Frequently Asked Questions

How to Freeze Potato Rolls

You can freeze these rolls either before or after baking.

To freeze before baking: After the first rise, shape the dough into balls and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a resealable freezer bag for up to 2 months. When ready to bake, place frozen balls in greased cake pans (up to 12 per pan), cover with greased plastic wrap, allow to rise 3–4 hours, and bake as directed.

To freeze after baking: Cool the rolls slightly, remove them from the pans, wrap tightly in aluminum foil, and place in a resealable freezer bag for up to 2 months. Defrost overnight at room temperature and reheat in foil at 350°F for 5–8 minutes until warm.

Ideas for Leftover Rolls

If you have extra rolls, try these ideas:

• Make ham and cheese sliders by slicing rolls and filling with ham and cheese, then baking until warm and melty.
• Pulse stale rolls in a food processor and toast in the oven to make fresh breadcrumbs.
• Tear rolls into pieces, toss with melted butter, and toast to make croutons for salads or soups.

📖 Recipe

Old-Fashioned Mashed Potato Rolls

Make your own buttery, soft, tender potato rolls at home with this easy recipe.

Prep Time: 30 mins

Cook Time: 20 mins

Rising time: 3 hrs

Course: Side Dish

Cuisine: American

Servings: 36 rolls

Calories: 141 kcal per roll

Ingredients

• 1½ cups warm water
• 1 package instant yeast
• ⅔ cup unsalted butter, softened
• ⅔ cup sugar
• 1½ teaspoons salt
• 1 cup warm mashed potatoes
• 2 eggs, beaten
• 6½–7 cups all-purpose flour
• For the topping: 4 tablespoons salted butter, melted

Instructions

1. Spray three 9-inch cake pans with cooking spray.
2. Stir the yeast into the warm water and set aside.
3. In a stand mixer, beat together the butter, sugar, salt, and mashed potatoes until smooth. Add the eggs and yeast mixture and stir to combine.
4. Add the flour 1 cup at a time until a soft dough forms.
5. Place the dough in a greased bowl, cover, and let rise until doubled, about 1–2 hours.
6. Punch the dough down and divide into thirds. Work with one third at a time, dividing it into 12 balls and arranging them in a greased 9-inch pan. Repeat with remaining dough.
7. Cover (spray plastic wrap) and let rise until doubled, about 1 hour.
8. Preheat the oven to 375°F and bake 20–22 minutes until lightly golden.
9. Brush warm rolls with melted butter before serving.

Notes

You can use regular mashed potatoes or instant mashed potatoes made according to package directions. Rewarm cooled rolls by wrapping in foil and baking at 350°F for 8–10 minutes.

To freeze before baking: shape, flash-freeze on a baking sheet, transfer to freezer bags, and store up to 2 months. To bake from frozen, place in greased pans, cover, allow to rise 3–4 hours, then bake.

To freeze after baking: wrap cooled rolls tightly in foil, place in a freezer bag, and store up to 2 months. Defrost overnight and reheat in foil at 350°F for 5–8 minutes.

Nutrition

Approximate per roll: Calories 141; Carbohydrates 21 g; Protein 3 g; Fat 5 g; Sodium 113 mg.

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