Potato Refrigerator Dough {3 ways}

I’m having trouble committing to one outfit per day. I find myself switching from skirts to pants on my lunch break or from tall shoes to flats. I totally can’t commit to one nail polish color either. I generally have random fingers painted with glitter or golds.

So I figured why commit to one method with this dough! You see, this stuff can be used for so many things like loaves of bread and rolls galore.

One thing that’s cool about it is that it rises in the fridge. You can make this the night before you need it. Simply put the bowl of dough in the fridge overnight and then you’ve got carby goodness for days! Just be sure to use it up within 5 days of it chillin’ in your fridge.

Potato bread is just my favorite. I’ve totally mentioned this stuff on here before. I can’t get enough of it. Rumor has it you can switch regular potatoes out for sweet potatoes or even cooked winter squash.

Potato Refrigerator Roll Dough
Recipe from Betty Crocker and my mom, of course


  • 1 package regular active dry yeast (2 1/4 t)
  • 1 1/2 cups warm water (105 -115 degrees)
  • 2/3 cup sugar
  • 1 1/2 t salt
  • 2/3 cup butter, softened
  • 2 eggs
  • 1 cup lukewarm mashed potatoes
  • 7 – 7 1/2 cups flour*
* Feel free to substitute 3 ups of flour for whole wheat flour! That’s what I did.


  1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter, eggs, potatoes, and 3 cups of the flour. Beat with an electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir enough remaining flour to make the dough easy to handle.
  2. On a lightly floured surface, knead dough about 5 minutes or until smooth and springy. Grease large bowl with butter or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; refrigerate at least 8 hours but no longer than 5 days.
  3. When you are ready to get baking. Gently push fist into dough to deflate. Make 3 different kinds of rolls, or 3 of any single kind of rolls. Or make 2 loaves of bread. Or just leave in your fridge to have dough on hand to bake with over the next 5 days.

You guys could totally make potato rolls for Thanksgiving! It’d be fun to reserve some of the dough for cinnamon rolls pre-turkey, too. Nobody can turn down a cinnamon roll fresh from the oven. It’s just a fact of life.

Below I have directions for how to split the dough up 3 ways to make the rolls I made. Feel free to divide the dough up however you want. Follow your heart!

Dinner Rolls
Makes one 9-inch pan of rolls, about 7, or if using all the dough 3 pans


  • 1/3 potato refrigerator dough
  1. Divide dough into 7 equal-ish sized balls. Roll each into a ball tucking the dough underneath to create a smooth top.
  2. Place in a greased 9-inch cake pan and cover with a towel. Set aside to rise for 2 hours or until rolls have risen enough to touch each other. (I was impatient with the ones above, that’s why they aren’t as cozy.)
  3. Preheat your oven to 400°F. Bake for 15-20 minutes. Remove from pan, and serve.

Cloverleaf Rolls
Makes 12 rolls, or if using all the dough 3 dozen


  • 1/3 potato refrigerator dough
  1. Spray a 12-cup muffin tin with cooking spray. Divide dough into 36 balls of dough, about 1-inch in size.  Place 3 balls of dough in each muffin cup. Cover with a tea towel and set aside to rise for an hour.
  2. Preheat your oven to 400°F. Bake for 15-20 minutes or until lightly golden on top. Pull apart and enjoy!

Cinnamon Rolls
Makes one 9-inch pan of rolls, or if using all the dough 3 pans


  • 1/3 potato refrigerator dough
  • 2 T butter, melted
  • 3 T butter, softened
  • 6 T brown sugar, divided
  • 1 1/2 t cinnamon
  1. Pour melted butter in a 9-inch cake pan and gently mix with 2 T butter. Brush butter along the sides of the pan. Set aside.
  2. Roll out the dough into a rectangle until about 1/4 inch thick. Brush 3 tablespoons of softened butter over the dough.
  3. Mix the remaining 4 tablespoons of butter with cinnamon and sprinkle over the dough, rubbing it into the dough slightly. (Feel free here to add more cinnamon/sugar to your hearts content.)
  4. Roll dough up long-ways and cut into 7 or 8 rolls. Place swirly-side up in the prepared cake pan. Cover with a tea towel and allow to rise for an hour.
  5. Meanwhile, preheat your oven to 400°F. Bake cinnamon rolls for 20-30 minutes or until golden. Don’t be afraid to let these get a little bit darker on top.
  6. Remove from the oven and invert onto a plate. Enjoy!
P.S. For loaves of bread divide dough in half and place set aside to rise in two greased bread pans. Bake at 375 F for 30-35 minutes.
Three is totally not a crowd where bread is concerned.

22 thoughts on “Potato Refrigerator Dough {3 ways}”

  1. I can almost smell the bread by looking at those pictures. I’m going to try this, thank you, Megan! You’ve got yourself a new fan of your blog. 🙂

  2. Okay- I’ve never heard of potato dough, but there’s nothing I love more than rolls of any variety. Especially cinnamon-y. You make it sound so easy 🙂

  3. sooo, this looks AMAZING! my instant thought is to sub sweet potato for the potato, which i’m guessing would work fine, but what do you think about subbing pumpkin in for the potato, and using a teensy bit less water? is there something about the potato that would make it hold together better than pumpkin would?

    sorry, i haven’t even tried your recipe yet, but i’ve been looking at it for a couple of days, and my brain keeps telling me pumpkin/spice/raisin rolls.

    1. These are my most favorite roll! I bet sweet potato would work awesome, and I think pumpkin would even work, but I’ve never substituted it in this so I can’t be sure.

      I have made this pumpkin yeast bread though, so maybe give this one a shot:
      Or this pumpkin cinnamon roll dough:

      And man, those pumpkin spice raisin rolls sound super good right about now.

      1. Ok, it works swapping kabocha (still pumpkin, just Japanese) one for one with potato! Problem is I just ate half a pan of the kabocha spice raisin rolls, and the rest are calling out to me.

        A note, I took some liberties on the Cinnamon Roll recipe because your ingredient measurements are inconsistent with the recipe method. Based on the method, there would be 11 T of butter (2T melted + 2T in step 1, 3T softened in step 2, and 4T in step 3), but the ingredients list only calls for 2T melted and 3T softened. I made the assumption that you meant 2T melted with 3T sugar in step 1, 3T softened in step 2, and 4T sugar in step 3, was that correct?

        Regardless, thanks for getting me past my fear of yeasted baked goods! This is exciting, and I think dangerous. My mouth, my coworkers, and my fellow dojo members love you, and my muffin top (present and future) curse your name.

  4. I have made this recipe once before in honor of my late mother in-law who use to make it on holidays for my husband. My only confusion is with the mashed potatoes. The only attempt I have ever done was using simply boiled potatoes and then mashing them up. They turned out great, but my husband said they still weren’t quite the same as his moms. Am I suppose to use left over mashed potatoes with the milk, butter, salt and pepper already in the potatoes or just plain and simple mashed up potatoes, nothing added. Sorry if this is a silly question, a novice cook here.:)

  5. Several points:
    If you don’t have mashed potatoes to use up (and I never do, not being a huge fan) either bake or microwave a potato that looks like it might make a cupful or boil enough potato(es)…keep the water for use in the rolls.
    If you are going to make cinnamon rolls:
    If you want a cinnamon roll that is not a sticky bun, don’t put brown sugar in the bottom of your pan and use just enough butter to grease the bottom and sides. Enough oozes out of the rolls anyway.
    Don’t punch down your dough before you shape/roll it. The rolling does the punch down job and it is much easier to roll the dough thin.
    I try to keep the fat fairly low (there’s already two thirds cup in the dough) so I use just a tablespoon roughly, of melted butter and smear it on with a large spoon…quickly, if the dough is cold. Then I spread the cinnamon/brown sugar mix on by hand and don’t leave too much excess dry mix on…the melted butter is absorbed by the brown sugar and helps it stick.

  6. Sorry, I forgot to add that you put your cooked potato[es] in a blender with the liquid and blend until there are no lumps…no mashing required.

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