Fluffy Potato Dinner Rolls are scented with fresh rosemary and brushed with butter when pulled out of the oven. They pair well with your favorite holiday mains and are also great with soups, stews, and chilis! Read on to learn more about making homemade potato rolls.
What Are Potato Rolls?
Potato rolls are a unique spin on classic yeast dinner rolls. The dough is enriched with eggs and butter, and plain mashed potatoes are used in addition to flour to bind the dough together.
Potato rolls are a favorite amongst the Pennsylvania Dutch, and their popularity has spread across the US over the years.
This is an easy yeast roll recipe that’s suitable for home bakers of all experience levels. I like to use my stand mixer to make this recipe even quicker, but a large mixing bowl and a spoon works just as well!
Make these potato dinner rolls for any occasion, be it a weeknight dinner or holiday feast!
- I have a full guide on my website sharing my top tips and tricks for baking with yeast that you may want to read before preparing a batch of fluffy potato rolls.
Tools Needed to Make Potato Rolls
The following kitchen equipment will make this potato yeast roll recipe come together even more easily:
- Measuring cups and spoons — for measuring the ingredients
- Digital kitchen scale (optional) — for weighing out the portions of dough
- Potato ricer or masher — for mashing the boiled potatoes
- Kitchen knife and cutting board — for chopping the fresh rosemary
- Stand mixer with paddle attachment (optional) — for making the dough
- Large mixing bowl — to prepare the dough and / or let it rise
- Baking sheets or round cake pans — for baking the rolls
- Pastry brush — for brushing melted butter over the finished rolls
Ingredients in Potato Rolls
Ultra fluffy dinner rolls don’t require tons of ingredients! You’ll need the following basic ingredients:
- Whole Milk
- Active Dry Yeast
- Potatoes (Russet is perfect)
- Granulated Sugar
- Kosher Salt
- Fresh Rosemary
- All-Purpose Flour
For the complete ingredient list and detailed instructions to make these homemade dinner rolls, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Potato Dinner Rolls
If you’re new to the world of yeast bread baking, welcome! This is a no-frills recipe with steps that are a cinch to follow.
Step 1: Prepare the Potatoes
- Peel the potatoes, then place in a saucepan and cover with water.
- Boil until fork tender.
- Drain off the excess water, then press through a potato ricer before measuring.
Step 2: Prepare the Dough & Let Rise
- In a glass measuring cup, combine the warm milk and yeast. Allow to rest for 5 minutes before stirring to combine.
- In a stand mixer or mixing bowl, whisk together the eggs, mashed potato, butter, sugar, salt, fresh rosemary and yeast mixture.
- Add the flour — 1 cup at a time —until a thick dough begins to form. (If using a stand mixer, switch to the dough attachment at this stage!)
- Place the dough into a greased bowl, cover with plastic wrap, and set aside to rise until doubled in bulk (1 – 2 hours).
Step 3: Shape the Dinner Rolls & Let Rise Again
- Gently deflate the dough, then turn out onto a lightly floured surface.
- Divide the dough into 8 to 12 pieces, depending on how large you would like the potato dinner rolls to be.
- Roll each piece of dough to form smooth balls. Then, divide the rolls between parchment paper-lined baking sheets and cover with plastic wrap for a second rise (30 – 60 minutes).
Step 4: Bake the Potato Rolls
- Cook the rolls in a 350ºF oven until they are baked through and golden brown on top.
- Once out of the oven, brush the tops of the rolls with melted butter and add a sprinkling of flaky sea salt
The above is simply a quick summary of this potato rolls recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How to Shape Dinner Rolls (3 Options!)
If this is your first time making potato rolls from scratch, I recommend shaping them into balls as instructed in the recipe card. You don’t want to overcomplicate things on your first try!
However, if you’re a more experienced baker who wants to try making special shapes with the dinner roll dough, here are three fun options.
Option #1: Knotted Potato Rolls
- Roll the dough into a snake-like shape, then tie it in a knot in the center.
- Take the two ends and fold them over and tuck in the middle.
- Place the shaped potato rolls on a parchment paper-lined baking sheet, let them complete the final rise, then bake.
Option #2: Clover Leaf Potato Rolls
- Divide the entire batch of dough into 3-ounce balls.
- Then, divide each 3-ounce dough ball into three 1-ounce sized balls.
- Place all three 1-ounce balls together in muffin tins.
- Let rise for the final rise, then bake.
Option #3: Crescent Potato Rolls
- Divide the dough into three equal portions.
- Roll out each portion of dough into 12-inch circles.
- Use a pizza cutter to cut each circle in half, then cut each half into half again, leaving you with four quarters.
- Cut each quarter into two wedge shapes. You’ll end up with 24 total wedges.
- Roll the wedges starting with the wide end and ending with the point, which you should place pointed down under the roll.
- Transfer the formed crescents onto parchment paper-lined baking sheets.
- Let rise for the final time, then bake.
Tips for the Best Rolls
- Make sure your yeast is still active — If your yeast is old or you can’t remember when you purchased it, it might not be active any longer. That means your dough will take much longer to rise, or it might not even rise at all! Dissolve the yeast in warm water and let it stand for 5 minutes to check that it’s still good; if the yeast becomes foamy, it’s good to use!
- Let the dough rise in a warm place — If your kitchen is cold, the dough will take longer to rise. For best results, let the dough rise in a warm (not hot!) place. If your oven has a “Proof” setting, now is the time to use it! You can also place a heating pad plugged in on the lowest setting in a metal bowl, then place a bath hand towel over top, and then set the bowl of dough on top of that.
- Use a digital kitchen scale to measure the dough — It’s not strictly necessary, but if you want each of your potato dinner rolls to be the exact same size, you’ll need to use a kitchen scale.
- Use plain mashed potatoes — This recipe calls for cooked and mashed potatoes, i.e. potatoes that have been boiled and then mashed without any butter, salt, or milk.
What to Serve with Potato Rolls
Consider these dinner rolls to be your all-purpose side dish for soups, stews, chilis, and holiday entrees. Try serving the rolls with one of the following:
- Instant Pot Chuck Roast
- Brisket Chili
- Beef and Noodle Soup
- Slow Cooker Ham
- Italian Sausage Soup
- Sheet Pan Pork Tenderloin with Vegetables
- Roast Pork in Creamy Mushroom Sauce
- Roasted Cauliflower Soup
Homemade Potato Rolls Storage Instructions
The potato yeast rolls are best enjoyed warm from the oven, but leftovers will last up to five days if sealed in a zip-top bag or airtight container on your counter.
You can also freeze the baked rolls in a freezer bag or freezer container for up to 3 months.
Whether you store the rolls on your counter or in the freeze, be sure to let them cool completely to room temperature before storing. If you seal the warm rolls in a zip-top bag, steam will form and the resulting condensation will make the rolls soggy!
Can Raw Potato Roll Dough Be Frozen?
Yes! You can prepare the recipe as far as shaping the rolls, then you can freeze them as is to bake them off later. This lets you have freshly baked potato rolls at a moment’s notice!
- Prepare the recipe as written through the first rise.
- After the first rise, shape the rolls as desired.
- Place the shaped rolls on a parchment paper-lined baking sheet.
- Place the baking sheet in the freezer and freeze until the rolls are solid (about 1 hour).
- Transfer the frozen dough balls into a freezer-safe zip top bag, removing as much air as possible.
- When ready to bake, remove the frozen dough from the freezer. Place the rolls on your preferred baking sheet or dish.
- Let thaw overnight in the refrigerator.
- Then, let the dough balls rise on your counter for 45-90 minutes, or until puffy (exact timing will depend on the warmth of your home).
- Bake according to instructions.
Try This Potato Bread Roll Recipe at Home!
Next time you’re looking for an easy dinner roll recipe, give these potato yeast rolls a try!
Did you think the rolls were super fluffy? Leave a comment below and give it a review for others to see what you thought of these easy potato dinner rolls!
On Instagram? Share your photo and tag me @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your potato rolls!
More Easy Yeast Bread Recipes:
While these tender Sweet Potato Rolls will make an excellent addition to any Thanksgiving menu, they’re also a great way to use up leftover baked sweet potatoes for a post-Thanksgiving treat. Use these Sweet Potato Dinner Rolls as buns for turkey sandwiches, too!
This Rosemary Garlic Bread is a rustic artisan-style loaf of bread that is easy to make. Read on to learn how to make this delicious homemade bread, tips for making the best rosemary bread, and how to serve it.
This Rosemary Focaccia Bread is perfect for dunking into soups, sopping up pasta sauce, or using as sandwich bread. Learn how to make perfect focaccia every time with this recipe!
Get More Recipes via Email
Did you love this delicious potato roll recipe? Sign up to receive Good Life Eats Email Updates and never miss another recipe!
Have you ever made potato rolls?
For the Dough
- 3/4 cup warm Whole Milk (110 degrees F)
- 2 1/2 teaspoons Active Dry Yeast
- 2 large Eggs, room temperature
- 1 cup Mashed Potatoes, lightly packed*
- 6 tablespoons Butter, melted
- ¼ cup granulated Granulated Sugar
- 2 teaspoons Kosher Salt
- 1 - 2 teaspoons chopped Fresh Rosemary
- 4 ¼ cups All-Purpose Flour**
For the Baked Rolls
- 2 - 3 tablespoons melted Butter
- Flaky Sea Salt, to taste
Making the Potato Roll Dough
- To prepare the potatoes, peel and boil until fork tender. Then press through a potato ricer before measuring.
- In a glass measuring cup, combine the warm milk with the yeast. Allow to rest for 5 minutes before stirring to combine.
- In the bowl of a stand mixer, whisk the eggs, mashed potato, butter, sugar, salt, and fresh rosemary together. Add the yeast mixture and whisk until combined.
- Using the paddle attachment for your stand mixer, add 2 cups of flour - 1 cup at a time - until a thick dough begins to form. When the dough begins to thicken you will need to switch to the dough hook attachment.
- Slowly add the rest of the flour, ½ cup at a time, while running the mixer on medium speed with the dough hook attached.
- Continue adding flour as the dough mixes until you have a smooth, elastic dough that does not stick to the sides of the bowl. The dough should not feel tough or dry, but rather soft and pliable (but not sticky). Because each cup of flour measures differently, it is important to focus on the feel of the dough.
- Place the dough into a greased bowl. Turn the dough in the bowl to coat the entire ball of dough with oil.
- Cover with plastic wrap and rise until doubled in bulk, for 1 - 2 hours.
- Meanwhile, line 2-3 baking sheets with parchment paper. (Note: Alternatively, you can bake the rolls in greased round cake pans instead of on baking sheets).
Shaping the Potato Dinner Rolls
- Turn the dough out onto a lightly floured surface or a surface covered with a silicone pastry mat.
- Deflate the dough, then divide the dough in half - a kitchen scale is helpful for this.
- Divide each dough half into 8 - 12 rolls, depending on how large you would like the dinner rolls to be.
- Roll each piece of dough to form smooth balls. Then, divide the rolls between baking sheets or cake pans and cover with plastic wrap.
- Allow the rolls to rise for 30 - 60 minutes, or until puffy. After rising, discard the plastic wrap.
- Meanwhile, preheat oven to 350 degrees F.
Baking The Potato Dinner Rolls
- Cook the rolls in the 350 degree F preheated oven for 15-25 minutes, or until they are baked through and golden on top.
- Rotate the baking sheets halfway through baking if you cannot bake them all on the same rack.
- As tempting as it is to eat rolls fresh out of the oven, it is best to let them rest for about 5-10 minutes before eating them, otherwise they may be gummy inside.
- Then, brush roll tops with melted butter. And add a sprinkling of flaked sea salt
*just plain potatoes - not with any seasoning, milk, butter, etc added. Approx 215 grams.
**1 cup of flour = 120 grams
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 202mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 3g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.