These potato rolls have been a staple of mine since I was a child. Although I am not sure where the dish originated, I recall my grandma cooking them. They taste fantastic when split open and toasted and freeze well.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 1 cup scalded milk, cooled
- ½ cup prepared mashed potatoes
- ¼ cup vegetable shortening
- ¼ cup white sugar
- 1 ½ teaspoons salt
- 1 large egg, beaten
- 4 ½ cups all-purpose flour
Instructions
- Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
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- Mix milk, mashed potatoes, shortening, sugar and salt together in a bowl.
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- Add yeast mixture and egg.
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- Stir in 2 cups flour until incorporated. Stir in remaining 2 1/2 cups flour to make a soft dough.
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- Transfer dough to a lightly floured surface and knead until smooth and elastic, about 7 minutes.
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- Place dough into a lightly greased bowl and turn once to coat all sides with oil.
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- Cover the bowl and set in a warm place until dough has doubled in size, about 1 hour.
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- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
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- Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
- Shape dough into 24 rolls. Place rolls onto the prepared baking sheets and let rise until dough springs back when you touch the side of a roll with your fingertip, 25 to 40 minutes.
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- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
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- You can substitute 5 tablespoons unsalted butter for the 1/4 cup vegetable shortening if you like.
- After Step 5, roll the dough to a thickness of about 1/2 inch. Cut out 4-inch diameter circles, brush each circle with a mixture of melted butter and olive oil, fold in half, and bake as directed. Brush the tops of the warm rolls again with more of the butter-oil mixture.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 166 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I really loved making these! It took me a little awhile but got it done! I used melted butter too instead of shortening. I am not perfect at kneading. I just did what I could. I also used all 4.5cups of flour eventually. That was probably during the kneading part when I seen how wet it was. Parchment paper or a cutting board will probably be a better friend than foil (which is what I had on hand) to keep area clean. I hope some of these tips will help! Oh and if you happen to coat your bowl with a little too much oil that is ok! That’s what happened to me and still came out soft and great.
My teens eat a copious amount of chicken sliders. The slider buns-of-choice are potato buns. These homemade buns took the sliders to the next level. I did use the ready-made single serving Bob Evan mashed potatoes , which I always have handy. I also used butter flavored shortening, since that’s all I had in the kitchen. I did do a butter wash after I formed the buns, mostly to keep the dough from drying out while they were rising and the oven was heating. (Draping with plastic wrap or a towel always seems to destroy the rise with stick-age.) This batch didn’t make it to sandwiches, they ate them straight out of the oven…with a little butter and garlic salt.
Just like moms! I had a rough recipe from my mother but wanted more detailed instructions. I substituted canola oil for shortening, rolled and cut them out into 3″ circles and folded over into half moons (brushed with butter). Baked in round cake pans. The dough did not appear to rise during the first proof (kitchen was cool) so I put them in the oven on proof setting for 30 minutes. They rose beautifully once in pans. These rolls were the star of our Thanksgiving meal!
Beautiful rolls. I did use butter in place of shortening, but the rest the same as written.
OMG! so good and fluffy
Still in the oven but look delicious, I kept the recipe the same as it was this time but in the future would like to add cheese and maybe shallots.
Another new favorite. Whenever I make mashed potatoes,I now always make extra so I can make these rolls. They do freeze well also. Thanks for sharing
This is the best rolls I have ever made and better than you get in the store. I made hamburger buns for our cookout , soft and delicious. This needs no changes to the recipe. This is the recipe I will use for rolls and buns from now on.
Turned out great. Loved this recipe. I will make these again this week. I made them for Christmas Dinner. Everyone loved them.
I made these for Thanksgiving 2020 and they turned out better than I imagined. They were slightly less fluffy than I thought they would be, but my kid loved them and they went excellent with butter and a bit of cranberry jam.
Better without the egg. The first time I made them I forgot to add the egg. Nevertheless, the rolls were delicious – soft, fluffy and moist. The next time I remembered the egg and the rolls weren’t as soft and fluffy. They were still good, but the egg seemed to make them heavier. I’ll leave the egg out from now on.
What a lovely bun. Hubby and son loved em! I used leftover garlic mashed potatoes…did half as 4″ buns and half as dinner rolls in an 8″ cake pan. I did baste with butter/oil when they came out of the oven. We used the rolls for Thanksgiving and the buns for sandwiches (PBJ & leftovers.) In these times, this is super affordable with basic staples on hand. Or SHOULD be on hand in 2020. Thank you for the recipe, it’s one I plan to memorize! 🙂
Dis not turn out so well for me but i think it’s more of a bakers error than the recipe. I have yet to make a good batch of rolls that doesn’t come from a can . Part of the problem is that i live at 5600 ft above sea level so my cakes usually fall and my rolls and breads come out too dense. Sigh.
I have made rolls before that turned out horribly. Rocks! This recipe is amazing And yes they do freeze well. I could simply remove the number of rolls that I needed. The one thing about this recipe that is confusing is that it calls for 4 1/2 C of flour in the ingredients list. I really, really hope you will change that. But, add that more may be needed depending on how the dough is looking and feeling after the 4 C are mixed in completely. Some reviewers mentioned hard rolls. I believe that was their problem. Thank you for the great recipe though. So soft and delicious.
I made these with white potatoes one time and russet another time. I definitely liked them better with the white potatoes. It seemed a little sweeter to me that way. Overall, these are amazing. I’ve never had potato bread before so I don’t know what it’s supposed to taste like but they were really good and you don’t need to be experienced to make them!
These were very good. I did need to use extra flour. I made 27 rolls, placing 9 into three 8 inch square pans. I baked one pan at 400 degrees for 15 minutes, then brushed them with melted butter. I par-baked the remaining two pans at 300 degrees for 30 minutes. Once cooled they will go into the freezer. When ready to bake, I will let them come to room temperature, the bake them at 375 degrees for 15 minutes.
Made it following the recipe exactly. I made the buns a little larger for sandwiches and hamburgers. This recipe made 10 good size sandwich rolls. Excellent. I will make these again for sure.
very tatsy , kinda sweetish , i didnt mash the potatos well but still very good
Made it exact and it turned out great!
This is a favorite dinner and small sandwich roll for us
I am requested to make my potato rolls at every family gathering. I absolutely love these rolls. I make mashed potatoes on purpose for an excuse to make too much, so I can make these rolls.