Potato Rolls

by Megan on December 6, 2009

I ate two of these for breakfast today.

When it comes down to it, I’d pick these rolls over just about anything. And if I end up to be the lucky one at a dinner party to snag that middle roll, I’ll do it. I can’t resist.

Potato Rolls

You may remember this recipe from when I used this multi-talented dough to make 2 loaves of bread back in July. This might not be the end of it either. It may come up again on here since this dough can also be braided or turned into pull apart rolls or made into hamburger buns. Mostly it’s really good at everything carb.

Keep in mind this dough needs to rise in the fridge for at least 8 hours. So make it a day or three ahead and you’ll have it on hand when the mood strikes. And trust me, it’ll strike.

Potato Rolls - Need to Rise

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
    * Using the potato water from making the cup of mashed potatoes works swimmingly.


  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. Spray three 9 inch cake pans with cooking spray. Divide dough into 21 dough balls. Place in greased bread pans (spaced like above) and allow to rise for 2+ hours in a warm place or until rolls have risen enough to be touching each other.
  4. Preheat oven to 375 degrees F. Bake 15-20 minutes or until rolls are deep golden brown. Remove from pans and cool on a wire rack. Brush with softened butter.

{ 8 comments… read them below or add one }

Sally December 9, 2009 at 8:45 am

Beautiful! And now I’m hungry for them…mmmmmm


Pam December 26, 2009 at 8:46 pm

This recipe sounds so much like a bread recipe my grandma gave me so many years ago. I felt sick when I lost it. I wonder if this might make a good loaf bread. Has anyone tried it that way?


Megan (megabite) December 27, 2009 at 3:08 am

Hey Pam! This is my favorite bread/roll recipe! It has so many memories for me too.

And to answer your question: it sure can be made into two loaves of bread. I did it in an entry a few months back:

Just bake the two loaves for 35-40 minutes at 375 degrees F.


Tasha February 5, 2010 at 9:08 pm

I can’t wait to make this! I have seen a similar recipe but couldn’t ever remember where I found it. So thanks for posting this!!!


jennie December 3, 2010 at 10:12 pm

This was the recipe we used in Home Ec in seventh grade-don’t think I’ve tried rolls since then! I’ll have to give it another shot…


Megan (megabite) December 3, 2010 at 10:28 pm

Cool Jennie! You should totally make them again.


Erin April 22, 2011 at 11:50 am

I’m a little late finding these 🙂 but I’m wondering what the texture’s like in these. Light and airy or dense?


Megan (megabite) April 22, 2011 at 11:54 am

Erin! I’d say these are more on the dense side, but they have an awesome texture. They are a teeny bit sweet and well, they’re my favorite. I bet you’ll love them!

For a ligher roll you could try these Light Brioche Buns:

They are a bit airy-er because they rise quite a bit.

Hope this helps!


Leave a Comment


{ 1 trackback }

Previous post:

Next post: