Potato Dinner Rolls
Soft and fluffy, these easy no-knead Potato Dinner Rolls are just what your Thanksgiving menu needs.
This recipe was developed in partnership with Red Star Yeast.
Every year the same predicament. It finally comes time to sit down with loved ones and enjoy our Thanksgiving feast, and my plate fills up too fast. What do I want the most? My eyes are always bigger than my stomach, and they would love an entire plateful of each dish. Especially mashed potatoes and gravy. But I’ll be lucky to get through a plate and a half total, so what makes the cut?
What dominates your Thanksgiving plate?
I usually try to get a little bit of everything, and while I know a lot of people pass over the rolls in favor of other things, they are an absolute must for me. It’s just not Thanksgiving without them.
I’ve baked some great roll options for Thanksgiving over the years— good old American white rolls, crescent rolls, parker house rolls, and quick and easy croissant rolls. And now I’ve got to add these potato dinner rolls to the list, because I’ve found a real winner here.
Thanks to a cup of fluffy mashed potatoes mixed right into the dough (not to mention a lot of butter and eggs), these rolls are everything a dinner roll should be. They’re light, soft, buttery, and the perfect accompaniment to any meal. You can’t taste the potatoes, it just helps with the texture.
Slather them with butter, dip them in gravy, or serve with jam for breakfast the next day. You can’t go wrong!
baking tip:Let yeast dough rise in the fridge
If you want to get a head-start on your baking, letting your bread or roll dough rise in the fridge overnight can be a huge help. Chilling the dough will slow down the yeast activity, but it doesn’t stop it completely.
After kneading, put the dough in a greased bowl and cover with greased plastic wrap and place in the fridge. Punch the dough down after it’s been in the fridge for 1 hour, then punch it down once every 24 hours after that. Dough will keep in the fridge for 3 days but it’s best used within 48 hours.
- ½ cup unsalted butter (113 grams)
- ½ cup reserved potato water or water (118 ml)
- 1 cup whole milk (237 ml)
- 1 cup mashed potatoes (213 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon salt
- 2 large eggs
- 4 ½ teaspoon active-dry yeast (2 packages, 14 grams)
- 5 - 6 ½ cups bread flour (600-780 grams)
- Butter , for brushing
- In a small saucepan, combine the butter, potato water, and milk over medium low heat. Heat until butter is melted and mixture is steaming. Remove from heat and let sit 5 minutes, or until mixture reaches 110-115°F.
- In a large bowl, combine the potato water mixture with the mashed potatoes. Add the sugar, salt and eggs and mix with a wooden spoon until combined. Sprinkle the yeast over the mixture and stir until incorporated. Add the flour 1 cup at a time, stirring with the wooden spoon, until the dough is smooth and only slightly sticky.
- With floured fingers, gather the dough into a ball and place in a greased bowl. Cover with greased plastic wrap and let rise in a warm in place until doubled, about 1 hour.
- Punch down dough, then pat it out into a rectangle on a floured surface. Flour your fingers as necessary. Cut the dough into 2-3 inch squares. Shape each piece into a ball by pinching all four sides underneath to seal. Place buns almost touching in a greased pan. Cover with plastic wrap and let rise until doubled, about 30 minutes.
- Brush rolls with melted butter. Bake at 400°F for 15-20 minutes until golden. Remove from oven and brush with butter. Serve warm or at room temperature. Store in an airtight container at room temperature for several days.
Disclosure: This post was sponsored by Red Star Yeast. All opinion are my own, as always. Thank you for supporting partnerships with brands I believe in, which makes it easier for me to bring you new original content.
23 Comments on “Potato Dinner Rolls”
We never have rolls at Thanksgiving, but why not?? These look delicious! And I bet they would also be fabulous to make a little turkey sandwich the day after 🙂
Oh they would be fabulous with leftovers! And I think it’s time rolls make an appearance at your table! )
I’m a huge rolls-lover and am used to have them at least once a week on my table! This recipe, with the addition of mashed potatoes, sounds amazing! I’m sure they give an even fluffier consistency to the rolls and that’s exactly what I’m always looking for in dinner rolls!
Yes, I’m not sure what it is about mashed potatoes that lends a fluffy texture to breads, but they totally do!
I’m attempting to make rolls for Thanksgiving this year. These look pretty doable. Love the addition of mashers!!
You can do it! 🙂
If the bread looks so-so, I usually pass them up for an extra helping of stuffing. But these rolls are gorgeous and I’d have to make room on my plate for one.
Great idea! Love this recipe…looks so tasty!
Seriously loved these!! I made a split pea and ham soup yesterday just to go with the rolls 🙂
So light and fluffy. Beautiful photos. Thanks for baking our recipe!
Oh, they do look perfect. For some reason I’ve never done mashed potatoes in rolls before. It may be time to give it a bash. They sound incredibly rich and perfect with Thanksgivingy type stuff. I will eat myself silly on rolls dipped in gravy (and sometimes mashed potatoes) at the big dinner. People have even commented on the habit. (shrug) I guess everyone has their own favorites!
These sound (and look) delicious. I have never made potato rolls before but will certainly try this recipe!
wonder if these could be made in the bread machine I make a potaoe one in mine
I made these today and they came out really well! This was probably the softest/fluffy dinner rolls I’ve made! They lacked a little flavor so recommend brushing them with salted butter when they come out or sprinkle them with a touch of salt before baking!
Any high altitude adjustments you would recommend. I live @ 9000ft in lovely frisco Colorado.
I love this!! Thank you for sharing! ^_^
I just made these! If I wanted to make them into sweeter rolls, how much sugar should I add? They weren’t really salty or sweet, but the texture was AMAZING I definitely want to make these for my family
The recipe already includes 1/2 cup sugar. If you want to add more, I’d increase it a tablespoon or 2 at a time until you get what you want. Hope this helps!
I just made these amazing rolls and they are…..sooooo fluffy and a dinner on their own!!!
I used all of the ingredients in half portions and made 12 rolls!
Great recipe!!! Bravo!!!
Great post. I didn’t know that the dough could rise in the fridge. I can see why this would be good to know for people who like to plan ahead. This could be useful to people who have a lot of things to do.
these sound yummy, I’m planning to make them in the weekend. Can you freeze the dough for later use to save time?
Sure! Freeze them for a month or more, then let them thaw at room temperature until thawed and puffed/risen a bit, then bake as normal. 🙂
I finally managed to make these rolls today, they were a success. So light and fluffy. I did half the dough and saved the rest in the freezer. Not sure for how much later, cause there is none left from the batch I did today.