Homemade Potato Rolls are some of our favorite homemade dinner rolls to make. They are perfectly fluffy potato rolls with a soft texture and a little bit of sweetness to them.
In honor of the release of our newest cookbook, 12 Days of Christmas with Six Sisters’ Stuff, we hosted a recipe contest to find YOUR favorite holiday recipes! After a lot of baking, cooking and sampling we have chosen 12 of our reader’s favorite recipes! Thanks to everyone who participated!
Today we are featuring Grandma McNamara’s Potato Rolls submitted by Donna Bailey!
As far as homemade bread goes, this is a great recipe that you can make with simple pantry ingredients and still get the best potato rolls ever.
Even if this is your first time making potato bread, this is an easy potato dinner rolls recipe to start with and will pair great with any of your delicious Sunday dinners.
Enjoy these bread recipes to try for the best rolls:
- Easy Homemade Rolls Recipe
- No Knead Honey Wheat Dinner Rolls Recipe
- Homemade Lion House Rolls Recipe (and Honey Butter)
Ingredients used to make Homemade Potato Rolls:
- Russet potatoes (big enough to make 1/2 cup mashed potato), peeled and chopped
- Unsalted butter softened
- Sugar
- Honey
- Kosher salt
- Egg
- Milk warmed
- Instant yeast
- Reserved potato water luke warm with 1 teaspoon sugar added to it
- All-purpose flour
- Bread flour
How to make Homemade Potato Rolls:
- Boil potatoes until tender. Drain cooking water, reserving 1/4 cup for use in the rolls. Finely mash the potato and measure out 1/2 cup. Let cool to room temperature.
- In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt, and egg with paddle attachment. Mix together on medium speed for about 2 minutes.
- Combine yeast, warm milk, and potato water and pour into mixer bowl. Mix on low speed until incorporated.
- Gradually add flours, about a 1/2 cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.
- Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls.
- Place rolls on prepared baking sheet, about 1 1/2 inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
- Preheat oven to 400 degrees F.
- Bake rolls for 12 minutes, or until golden brown. Serve warm.
How to store this perfect dinner roll recipe:
Place the leftover rolls in an airtight container after cooling down to room temperature and store them in the fridge. Enjoy them the next day or up to 3 days later.
Potatoes to use for this delicious potato roll recipe:
For this recipe, you will not be using instant potatoes, potato flakes, or leftover mashed potatoes.
When making this recipe you will use boiled russet potatoes to give the best flavor and moisture to this dinner roll recipe.
More great side dish recipes:
- Twice Baked Sweet Potatoes Recipe
- Mom’s Cheese Potatoes Recipe
- Garlic Roasted Potatoes Recipe
- Honey Roasted Carrots Recipe
- 30 Minute Homemade Rolls Recipe
- Slow Cooker Sweet Potato Mash Recipe
Great beef recipes to serve with potato rolls:
- Instant Pot Perfect Beef Pot Roast Recipe
- Slow Cooker Beef and Broccoli Recipe
- Instant Pot Korean Beef and Rice Recipe
- Instant Pot Beef Stew Recipe
- Teriyaki Beef Skillet Recipe
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Homemade Potato Rolls Recipe
Ingredients
- 1 large russet potatoes, (big enough to make 1/2 cup mashed potato), peeled and chopped
- ⅓ cup unsalted butter, softened
- 2 Tablespoons sugar
- 1 Tablespoon honey
- 1 teaspoon salt
- 1 egg
- ½ cup milk, warmed
- 1⅛ teaspoon instant yeast
- ¼ cup reserved potato water, luke warm with 1 teaspoon sugar added to it
- 1½ cup all-purpose flour
- 1½ cup bread flour
Instructions
- Boil potato until tender. Drain cooking water, reserving 1/4 cup for use in the rolls. Finely mash the potato and measure out 1/2 cup. Let cool to room temperature.
- In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt and egg with paddle attachment. Mix together on medium speed for about 2 minutes.
- Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated.
- Gradually add flours, about a 1/2 cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.
- Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls.
- Place rolls on prepared baking sheet, about 1 1/2 inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
- Preheat oven to 400 degrees F.
- Bake rolls for 12 minutes, or until golden brown. Serve warm.
Notes
- When making this recipe you will use boiled russet potatoes to give the best flavor and moisture to this dinner roll recipe.
Nutrition
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