Do you have leftover mashed potatoes? Do not throw it away! Save it and put it into good use. These super soft as a brand-new pillow Mashed Potato Dinner Rolls are comforting, flavorful, light, tender, fluffy and absolutely amazing!
If you don't have a kitchen aid mixer with a dough hook attachment you can also make this recipe using a bread maker as well which will do all the work for you!
These rolls pair together with just about dinner meal or enjoy them just a snack with a bit of butter and honey for your afternoon coffee break. I love them when they are still warm. I mean, who can resist a warm roll straight out of the oven? Give it a try, you will love them too! 🙂
Mashed Potato Dinner Rolls Ingredients
- Organic all-purpose flour
- Organic milk
- Sugar (organic)
- Mashed Potatoes
- Unsalted butter
- Home egg
- Water
- Active dry yeast
- Extra light olive oil
- Garlic powder
- Fresh parsley
Mashed Potato Dinner Rolls Instructions
Alright, let’s get to work! I’ve heard from many of you that working with yeast dough is very intimidating. It shouldn’t be! Try these easy to follow step-by-step instructions, and you’ll see how easy and so much fun to work with yeast dough. So much easier than working with cake batter, in my opinion. It’s like playing with playdough :D!
Combine warm water, milk, sugar, and yeast in a mixer bowl and give it a good stir until sugar melts. Let it stand in the warm place while you’re preparing the rest of the ingredients.
In the
Into a mixer bowl with the yeast mixture add egg, salt, melted butter, and mashed potato. Whisk it all together with a hand whisk.
Next, add half of the flour into the mixture, and mix using the dough hook attachment on low/med speed. Add about ½ cup thereafter while the dough is mixing. After the flour is mixed in and the dough is not getting stock to spatula or sides of the mixer bowl that’s the sigh of well-mixed yeast dough.
Finally, cover a mixer bowl with a plastic wrap, puncture a few holes with a knife so the dough can breathe and place it into a warm place for an hour to proof.
How to form the Rolls
The dough will triple in size after it is proofed. Gently push down using silicon spatula or your hand.
Grease baking pans with olive oil. Pinch off a little piece of dough (I like to weigh the dough, so they turn out the same size, but this is optional). Dip your hands into olive oil, fold then roll the dough into a ball and place onto a greased baking pan.
Repeat the same instructions with the entire dough. You will have 24 to 30 rolls depends on what size you like them to be. Cover each pan with a cloth and let them proof for about 15 minutes.
Baking Instructions
Preheat the oven to 350 F (180 C). Place pans into the oven and bake for 25 minutes or until golden brown in color.
Remove from the oven, let the rolls cool to warm, then brush them with olive oil using silicon brush, sprinkle sea salt or garlic powder and finely chopped parsley.
Freezing Instructions
These rolls freeze well. Do not brush them with oil and do not sprinkle with salt or garlic powder. Simply freeze them completely cooled.
Reheating Instructions
Thaw the roll. Place on a baking sheet and heat the rolls in the oven for 3 to 5 minutes or so. Cool to warm brush them with olive oil using silicon brush, sprinkle sea salt or garlic powder and finely chopped parsley. Enjoy them warm!
If you make this Mashed Potato Dinner Rolls Recipe, please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Do you have leftover mashed potatoes? Do not throw it away! Save it and put it into good use! These super soft as a brand-new pillow Mashed Potato Dinner Rolls are comforting, flavorful, light, tender, fluffy and absolutely amazing!
- ½ cup (118 ml) – water
- ¾ cup (177 ml) – milk
- 2 tbsp. – organic sugar
- 2 tsp. – yeast
- 1 large – egg
- ½ tsp. – sea salt
- 4 oz (113 g) – unsalted butter melted
- 1 cup packed – mashed potato
- 5 cups (640 g) – organic all-purpose flour
- Olive oil for greasing pan and brushing the rolls
- Sea salt or garlic powder
- Fresh parsley
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Combine warm water, milk, sugar, and yeast in a mixer bowl and give it a good stir until sugar melts. Let it stand in the warm place while you’re preparing the rest of the ingredients.
-
In the meanwhile measure out salt, sift flour, melt butter, and set aside until ready for use.
-
Into a mixer bowl with the yeast mixture add egg, salt, melted butter, and mashed potatoes. Whisk it all together with a hand whisk.
-
Next, add half of the flour into the mixture, and mix using the dough hook attachment on low/med speed. Add about ½ cup thereafter while the dough is mixing. After the flour is mixed in and the dough is not getting stock to spatula or sides of the mixer bowl that’s the sigh of a well-mixed yeast dough.
-
Finally, cover mixer bowl with a plastic wrap, puncture a few holes with a knife so the dough can breathe and place into a warm place for an hour to proof.
-
The dough will triple in size after it is proofed. Gently push down using a silicon spatula or your hand.
-
Grease baking pans with olive oil. Pinch off a little piece of dough (I like to weigh the dough, so they turn out the same size, but this is optional). Dip your hands into olive oil, fold then roll the dough into a ball and place onto greased baking pan.
-
Repeat same instructions with entire dough. You will have 24 to 30 rolls depends on what size you like them to be. Cover each pan with a cloth and let them proof for about 15 minutes.
-
Preheat the oven to 350 F (180 C). Place pans into the oven and bake for 25 minutes or until golden brown in color.
-
Remove from the oven, let the rolls cool to warm, then brush them with olive oil using silicon brush, sprinkle sea salt or garlic powder and finely chopped parsley.
-
These rolls freeze well. Do not brush them with oil and do not sprinkle with salt or garlic powder. Simply freeze them completely cooled.
-
Thaw the roll. Place on a baking sheet and heat the rolls in the oven for a 3 to 5 minutes or so. Cool to warm brush them with olive oil using silicon brush, sprinkle sea salt or garlic powder and finely chopped parsley.
Check out these bread recipes as well:
- Homemade French Bread
- Garlic Dinner Rolls
- Homemade Rye Bread
- Amazing Breadsticks Recipe
- Dutch Oven White Crusty Bread Recipe
- Multi-Grain Honey Whole Wheat Bread Recipe
Kitchen items I used in making this recipe:
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These look delicious! Planning on making these right now!
That is awesome! Let me know how it goes!
Made these rolls for today's dinner. They turned out really good! I had a hard time stopping myself from eating a few more! Lol! The only thing I would change in this recipe is adding more salt to the dough. ( I like my food salty) But that's just me. Other than that, these rolls are delicious! Thanks for a great recipe Valya!
I'm so happy to hear that Mariya! I know what you mean, they are just to hard to resist. Thank you for coming back and leaving a review, really appreciate that!