Ultimate Potato Roll Recipe


The Ultimate Potato Roll embodies the perfect blend of soft, fluffy texture with the subtly sweet and earthy undertones of potato, making it a versatile addition to any meal. These rolls are light yet satisfying, offering a delightful alternative to traditional bread rolls. Whether you’re looking to complement a hearty dinner, create an unforgettable sandwich, or simply enjoy with a dab of butter, these potato rolls are sure to impress with their tender crumb and delicious flavor. Let’s embark on the journey to creating these ultimate potato rolls, which are destined to become a cherished staple in your baking repertoire.




1 cup lukewarm water (about 110°F or 45°C)

2 teaspoons instant yeast

1/2 cup sugar

1/2 cup unsalted butter, melted

1 cup mashed potatoes (cooled, no added milk or butter)

2 eggs, lightly beaten

1 1/2 teaspoons salt

4 1/2 to 5 cups all-purpose flour (adjust as needed for dough consistency)


2 tablespoons unsalted butter, melted (for brushing)

Optional: Sea salt or sesame seeds for topping



Mix Wet Ingredients: In a large mixing bowl, combine the lukewarm water and instant yeast. Add the sugar and melted butter, stirring until the sugar is dissolved. Mix in the mashed potatoes and beaten eggs, blending well.

Add Dry Ingredients: Stir in the salt. Gradually add the flour, one cup at a time, until a soft dough forms. You may not need all the flour, or you may need a bit more, depending on the humidity and the moisture content of your potatoes.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.

First Rise: Place the dough in a greased bowl, turning it to coat all sides with oil. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until doubled in size.


Punch Down and Shape: After the first rise, punch down the dough to release any air bubbles. Divide the dough into equal pieces, shaping each into a smooth ball for rolls. Place the shaped rolls on a baking sheet lined with parchment paper, leaving enough space between each for expansion.

Second Rise: Cover the shaped rolls with a towel and let them rise again for about 30 minutes to an hour, until they’re puffy and have nearly doubled in size.


Preheat the Oven: While the rolls are rising, preheat your oven to 375°F (190°C).

Bake: Once risen, brush the tops of the rolls with melted butter and, if desired, sprinkle with sea salt or sesame seeds. Bake in the preheated oven for 15-20 minutes, or until golden brown.

Cooling: Remove the rolls from the oven and brush them again with melted butter for a soft, flavorful crust. Allow them to cool on a wire rack before serving.

Tips for Success:

Mashed Potatoes: Use plain mashed potatoes without added milk or butter to prevent altering the dough’s moisture balance.

Yeast: Ensure your yeast is fresh for the best rise. Instant yeast allows for a quicker start, but active dry yeast can also be used; just proof it in the lukewarm water with a pinch of sugar first.

Kneading: Proper kneading is key to developing the gluten, which gives the rolls their light, airy texture.

The Ultimate Potato Roll Recipe combines the humble potato’s natural sweetness and moisture with the classic techniques of bread-making, resulting in rolls that are as delightful to make as they are to eat. These rolls are bound to become a favorite, cherished for their ability to elevate any dining experience, from casual lunches to special holiday dinners.