Potato Rolls

Name: Potato Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 45 min
Yield: 2 dozen rolls
Ingredients: 2 ¼ teaspoons active dry yeast; ¼ cup warm water; 1 cup scalded milk, cooled; ½ cup prepared mashed potatoes; ¼ cup vegetable shortening; ¼ cup white sugar; 1 ½ teaspoons salt; 1 egg, beaten; 4 ½ cups all-purpose flour

Rating: 4.86 stars

95 Ratings
71 Reviews
32 Photos

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.

By Derrick Van Hoeter

Gallery

Recipe Summary test

prep:

20 mins

cook:

10 mins

additional:

2 hrs 15 mins

total:

2 hrs 45 mins

Servings:

Yield:

2 dozen rolls

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup scalded milk, cooled
½ cup prepared mashed potatoes
¼ cup vegetable shortening
¼ cup white sugar
1 ½ teaspoons salt
1 egg, beaten
4 ½ cups all-purpose flour

Directions

Step 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.

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Step 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.
Step 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.
Step 4
Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
Step 5
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

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

Reviews (71)

Most helpful positive review

Maryscookin

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

Helpful

(65)

Most helpful critical review

Big Mamma

11/27/2016

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

Helpful

(1)

95 Ratings

5 star values: 88
4 star values: 4
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Maryscookin

12/26/2012

Helpful

(65)

Ali Crandall

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

Helpful

(19)

cool food

05/21/2013

Best rolls ever! Read More

Helpful

(18)

ilovegoodfood2

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

Helpful

(16)

kayceekr

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

Helpful

(12)

Carson's Mommy

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

Helpful

(10)

cookin_momma

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

Helpful

(10)

DemonicMom

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

Helpful

(6)

Sunshine92575

06/27/2013

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

Helpful

(6)

Big Mamma

11/27/2016

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

Helpful

(1)

More Reviews

Back to Potato Rolls

All Reviews for Potato Rolls

- of Reviews

Potato Rolls

Servings Per Recipe: 24
Calories: 125.1

% Daily Value *

protein: 7 %

carbohydrates: 7 %

dietary fiber: 3 %

sugars:

fat: 4 %

saturated fat: 4 %

cholesterol: 3 %

vitamin a iu: 1 %

niacin equivalents: 17 %

vitamin c: 1 %

folate: 13 %

calcium: 2 %

iron: 7 %

magnesium: 3 %

potassium: 2 %

sodium: 7 %

thiamin: 20 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Potato Rolls

1 of 71

All Reviews

Maryscookin

12/26/2012

Helpful

(65)

Ali Crandall

08/02/2013

Helpful

(19)

cool food

05/21/2013

Best rolls ever!

Helpful

(18)

ilovegoodfood2

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.

Helpful

(16)

kayceekr

04/20/2014

Helpful

(12)

Carson's Mommy

03/02/2014

Helpful

(10)

cookin_momma

11/05/2013

Helpful

(10)

DemonicMom

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

Helpful

(6)

Sunshine92575

06/27/2013

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

Helpful

(6)

Big Mamma