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Potato Rolls

Rated as 4.87 out of 5 Stars

"I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted."
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2 h 45 m servings 125
Original recipe yields 24 servings (2 dozen rolls)


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  1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
  3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
  4. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  5. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  6. Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
  7. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.


  • Cook's Notes:
  • You can substitute 5 tablespoons unsalted butter for the vegetable shortening, if you like.
  • I roll out the dough to about 1/2 inch thick, cut out 4-inch diameter circles, brush with melted butter-olive oil mixture, and fold over to make half circles. I then brush the tops with the butter-oil mixture when the rolls are done.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 125 calories; 2.8 21.4 3.2 9 166 Full nutrition

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Read all reviews 61
  1. 76 Ratings

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Most helpful positive review

I made these to take to a Christmas dinner we were invited to. I love potato rolls and these didn't disappoint. They were easy to make and were very soft, fluffy & moist. I recommend oiling your...

Most helpful critical review

Don't know what I did wrong. Rolls tasted like cardboard! Urghhh!

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Most positive
Least positive

I made these to take to a Christmas dinner we were invited to. I love potato rolls and these didn't disappoint. They were easy to make and were very soft, fluffy & moist. I recommend oiling your...

These make very nice rolls - rave reviews at the party I took them too. Half of them I rolled into balls and put in a 9-inch round pan. The other half I rolled out, cut into circles and then fol...

Best rolls ever!

These rolls are amazing! Soft and fluffy. The perfect dinner roll. If they aren't fluffy, you have used too much flour. The dough should be a little sticky. I have found my new favorite roll rec...

These rolls are great! I made them as the recipe was written for family Easter dinner and everybody raved about them, none left over! So light and fluffy, and such a great taste they didn't ne...

These rolls were and are the best rolls you can possibly imagine! They way I did them is very easy. Simply throw all ingredients into the bread machine and select dough cycle. I will definitely ...

I made this for the first time tonight and my family devoured it! The rolls came out very light, tender and fluffy! I made some changes: to dissolve the yeast, I added 1/2 teaspoon of raw hone...

A MUST try recipe. Made it as per recipe. They came out amazingly light and oh--my-goodness, I'm in bread roll heaven! Mmmuuach! Ty for sharing this recipe :D

So much better than store bought rolls. They were light and fluffy and gone quick.