Rating: 4.86 stars
95 Ratings
  • 5 star values: 88
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary test

prep:
20 mins
cook:
10 mins
additional:
2 hrs 15 mins
total:
2 hrs 45 mins
Servings:
24
Yield:
2 dozen rolls
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.

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  • 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.

  • 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.

  • Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.

  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.

  • 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.

  • 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.

Nutrition Facts

125 calories; protein 3.2g; carbohydrates 21.4g; fat 2.8g; cholesterol 8.7mg; sodium 166.4mg. Full Nutrition
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Reviews (71)

Most helpful positive review

Rating: 5 stars
12/26/2012
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 fingers when you start to shape the rolls, as the dough can be a bit sticky. I did use butter in place of the shortening. I put them into cake pans--a dozen in one pan, and a bakers dozen in the other pan. Everyone raved about the rolls, so this one is a keeper! Read More
(65)

Most helpful critical review

Rating: 1 stars
11/27/2016
Don't know what I did wrong. Rolls tasted like cardboard! Urghhh! Read More
(1)
95 Ratings
  • 5 star values: 88
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/26/2012
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 fingers when you start to shape the rolls, as the dough can be a bit sticky. I did use butter in place of the shortening. I put them into cake pans--a dozen in one pan, and a bakers dozen in the other pan. Everyone raved about the rolls, so this one is a keeper! Read More
(65)
Rating: 5 stars
08/02/2013
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 folded in half (these made for great sandwich rolls!). I followed the recipe except that I substituted some of the white flour with whole wheat flour. Read More
(19)
Rating: 5 stars
05/21/2013
Best rolls ever! Read More
(18)
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Rating: 5 stars
10/08/2013
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 recipe. Read More
(16)
Rating: 5 stars
04/20/2014
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 need to be buttered. This has definitely become my go-to roll recipe. Read More
(12)
Rating: 5 stars
03/02/2014
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 honey to 1/4 cup warm water from the water that I used to boil the potatoes. I also substituted butter for the shortening. I really like this recipe and I will continue to make it again since my son loves the rolls very much! Read More
(10)
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Rating: 5 stars
11/05/2013
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 make these again! Very delicious!! Thank you Derrick for this wonderful recipe! Read More
(10)
Rating: 5 stars
01/07/2014
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 Read More
(6)
Rating: 5 stars
06/27/2013
So much better than store bought rolls. They were light and fluffy and gone quick. Read More
(6)
Rating: 1 stars
11/27/2016
Don't know what I did wrong. Rolls tasted like cardboard! Urghhh! Read More
(1)