Potato Rolls made with leftover mashed potatoes cook up fluffy and golden and have a little sweetness to them. Dab on some butter and get ready for homemade bread heaven!
There’s almost nothing better than homemade bread or rolls is there? Nothing store bought can even come close to that warm, fresh from the oven taste.
Leftover Mashed Potatoes
Leftover mashed potatoes are not only a tasty side dish, but they also serve as the secret ingredient in these heavenly potato rolls. By using up your leftovers in this recipe, you not only reduce food waste but also add a touch of sweetness and moisture to the rolls.
Making rolls can be a little bit of a pain, but this recipe is well worth it because not only can you use up your leftover mashed potatoes (why does there seem to always just be 1 scant serving left?) but this dough will keep in the refrigerator all week long. There’s enough dough for at least 3 batches, so put in a little time Sunday evening making the dough and you can have fresh from the oven rolls 3 nights that week.
That will put a smile on everyone’s face. 🙂
What Do Potato Rolls Taste Like?
Potato Rolls have a light and fluffy taste with a hint of sweetness. The rolls are golden on the outside and pillowy on the inside, making them incredible delicious.
No Kneading or Mixer Needed
Even better, this dough does not require any kneading and you don’t even need to use a mixer. I mix everything the old-fashioned way, with a big wooden spoon, in a large mixing bowl.
The potatoes, plus the yeast, baking soda, and baking powder make the rolls light as a feather!
Serving Suggestions
I often make these rolls for Thanksgiving, Christmas or Easter or they can be paired with a hearty soup like Creamy Potato Soup with Shrimp. They can also be used as buns for leftover turkey sandwiches.
How To Store
Store in an airtight container or ziplock bag for up to 5 days at room temperature. Note: They taste best warm from the oven.
Can be frozen for up to a month. Place in the refrigerator overnight to thaw and then warm in a 300 degree oven.
More Delicious Roll Recipes
- Sally Lunn Rolls
- Sweet Potato Rolls
- Pocketbook Rolls
- Overnight Sour Cream Rolls
- Buttery Herb Yeast Rolls
- Buttery Pan Rolls
Potato Rolls
Equipment
Ingredients
- 1/2 cup shortening
- 2 cups warm milk
- 1/2 cup sugar
- 1/2 cup mashed potatoes
- 3 (1/4-ounce) packets active dry yeast
- 1/4 cup warm water,, 105 to 115 degrees
- 2 eggs,, slightly beaten
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 6 cups all-purpose flour
Instructions
- In a large bowl, stir together the shortening, warm milk, sugar, and mashed potatoes.
- In a small bowl, dissolve the yeast in the warm water. Add to ingredients in the bowl.
- Sift together the flour, baking soda, baking powder, and salt onto a piece of wax paper or parchment paper.
- Stir the eggs into the mashed potato/yeast mixture. As you stir them in, gradually start adding the flour mixture.
- Once everything is mixed together well, cover the bowl with plastic wrap. Either let dough rise at room temperature for 1 to 2 hours (if you want to bake that day) or let dough rise overnight in refrigerator. Since this dough makes enough for about 3 dozen rolls, I typically section out 1/3 of the dough to rise at room temperature and put the rest in the refrigerator. (It will keep a good 3-5 days.)
- Once dough has doubled in bulk, shape it into balls a little bigger than a golf ball and place in a greased cake pan. Let rise until doubled in bulk, about 30 minutes to 1 hour.
- Bake in a 375 degree oven until golden brown, about 15 to 18 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted December 11, 2014.
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This is a really good and easy recipe. My family loved them.
I was not sure this dough was going to work, it was very tacky. But rising did the trick. They baked up beautifully and were delicious! And I’m looking forward to the two more batches in the fridge! Might try one batch for cinnamon rolls. Thanks for a great recipe.
Will the dough de loose ?