Potato Rolls

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!

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.

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 recipe.

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.

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!

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!

These were very good. I did need to use extra flour. I made 27 rolls, placing 9 into three 8 inch square pans. I baked one pan at 400 degrees for 15 minutes, then brushed them with melted butter. I par-baked the remaining two pans at 300 degrees for 30 minutes. Once cooled they will go into the freezer. When ready to bake, I will let them come to room temperature, the bake them at 375 degrees for 15 minutes.

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.

Made these after Easter having had leftover mashed potatoes. The only thing I changed was butter instead of the shortening. Doubled the recipe, but these were devoured very quickly nonetheless. Our new favourite roll.

These are the softest and yummiest dinner rolls you can make. I do use Irish butter and raw sugar. I also use my left over mashed potatoes and it is great! I always try to make extra mashed potatoes and put them in the freezer just for these rolls.

I just made this, and yes, they turned out really yummy, tho I wish I'd made them bigger for sandwiches. As is, we had them fresh out of the oven as slider buns. I found, like some other reviewers, that they didn't rise as much as many other yeast bread/roll recipes I've made. Perhaps that had a little to do with how cool and dry it is here, but it is to be noted. However, they are definitely worth a try (especially for a holiday meal, these would be perfect). I'm glad I saved half the dough for rolls later. I'll have to see if it rises after being in the fridge for a day, but it's worth a shot to have fresh bread. If it doesn't work, lesson learned.

Delicious. The only change I made was to use the potato water to soften the yeast ...because that is the way my sister always did it!

Delicious! So light & airy! I mixed them in the bread machine - used instant mashed potatoes & coconut oil instead of shortening. The dough was so wet that I added about 1/4c more flour while it was mixing, so it would knead properly by slapping all the sides of the bread pan. I took it out 15 minutes early, as it was rising over the edge of the pan. I made 20 large rolls, sprayed them with butter Pam & baked as directed in the toaster oven, covering with foil when they started getting too browned. I will make these often - they will be great as a dinner roll or for sandwiches. Thanks for posting, Derrick!

I have made this recipe probably a dozen times now. The only thing I change is butter instead of shortening. It makes the best hamburger buns!

I used purples sweet potatoes instead of potatoes, and reduced the amount of sugar, used coconut oil. I put more flour during the kneading process. Finished by blushing butter on top with black seamen seeds. The buns are smelling great and soft, and in light pink/purple colour! looking great!

Love these rolls so much! Pretty easy to make for someone who's never done it before. Honestly the best roll I've ever had. Thanks for sharing!

Really delicious and simple to make. Great way to use up leftover mashed potatoes.

I beat egg white in a small bowl with just a little pinch of salt. Then, after the individual dough balls rose, I brushed the tops with egg white gently, about 5 mins before putting into oven. Gives them a nice sheen ;)

Quick and easy, had a wonderful taste, went well with my homemade potato soup

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

My girlfriend brought some over tonight after sending me a picture. Absolutely perfect!! So light and melt in your mouth delicious. With or without butter - doesn't matter. These are winners!!

You must try these, they are light and melt in your mouth delicious! We have made several bread and bun recipes and these are our favourite rolls. I do all my bread doughs in the breadmeaker, as I do these with success every time. Makes them so easy. I have subbed the vegetable shortening our on occasion for butter or vegetable oil. Still makes a beautiful roll. You can't go wrong with these. Challenge your best bun recipe with these!

My mother always made these beautiful potato rolls as big as your head for Thanksgiving. They were rich and flavorful but also light and fluffy. Since she passed away years ago I have been trying to find the right recipe to reproduce them. This is it! They are just perfect! Not to complicated and comes out beautifully in just a couple hours time. I baked them to light golden color a couple days ahead and then will brown them up a bit on Thanksgiving. Thank you for the wonderful recipe!

These were great. Made them for dinner when my daughter came with her boyfriend and between them and my husband they ate almost 1/2 off the batch. Will definitely make again. Softest rolls I have ever made.

First time making and will definitely keep this recipe! They were awesome and my family loved them. So light and fluffy.

I have been baking breads for over 40 years now and I love this recipe. I make it exactly as written and they turn out perfect every time. It is the texture that grabbed my attention. They are so soft and flavorful. I use them for dinner rolls and I also make some bigger for breakfast sandwiches. They freeze well.

I have tried a lot of dinner roll recipes and this recipe is by far the best. The rolls were moist and the perfect density. They were so good we didn't even need butter.

These were excellent rolls, they turned out beatifully golden brown w/out an egg wash. Will definitely make again!

I have made rolls before that turned out horribly. Rocks! This recipe is amazing And yes they do freeze well. I could simply remove the number of rolls that I needed. The one thing about this recipe that is confusing is that it calls for 4 1/2 C of flour in the ingredients list. I really, really hope you will change that. But, add that more may be needed depending on how the dough is looking and feeling after the 4 C are mixed in completely. Some reviewers mentioned hard rolls. I believe that was their problem. Thank you for the great recipe though. So soft and delicious.

Hubby loved them, kids couldn't get enough and grandpa impressed! Great recipe!!

These are great and very simple. I have made them with sweet potatoes and subbing 1 cup wheat flour for the white. They are tender with a nice crumb, but hold up well as sandwich or even burger buns.

Excellent. Light and soft. They did not rise as much as I was expecting but still a great sized batch and delicious!

Another new favorite. Whenever I make mashed potatoes,I now always make extra so I can make these rolls. They do freeze well also. Thanks for sharing

Dis not turn out so well for me but i think it’s more of a bakers error than the recipe. I have yet to make a good batch of rolls that doesn’t come from a can . Part of the problem is that i live at 5600 ft above sea level so my cakes usually fall and my rolls and breads come out too dense. Sigh.

This was a delicious, soft, moist roll that was well received at Thanksgiving dinner today.

I'm responsible for making the rolls for family gatherings now! The only thing I stay from the recipe is using almond milk instead of regular and I will add more potato. They are so delicious. We usually butter and sprinkle with kosher salt when they just come out of the oven.

So easy and very good. I will totally make these again.

I used about 1/2 tsp. of sugar to help proof the yeast. and only the 2 cups of flour in the dough. Only extra flour used to help form the rolls. The rolls were delicious!

So easy. Before I made these I asked everyone I know if they had heard of them. Nobody had so I decided I had to try making them. Glad I did! Completely fool proof recipe. Cut the recipe in half but other than that didn't change anything. They rose beautifully and were so moist. Definitely will be making these lots more in the future.

This is a keeper!! Nice, moist and delicious very easy to make and inexpensive. Totally love them!

Love them .

Great recipe. Made rolls many times just as is. I started bumping up the sugar from 1/4 to 1/3 cup. And on this last batch I tried 1/2 cup. Tastes about as sweet as Hawaiian rolls from the store. Will be using 1/2cup of sugar from now on

very tatsy , kinda sweetish , i didnt mash the potatos well but still very good

These came out so soft and delicious! I somehow ended up using nearly a cup less flour than the recipe called for, the dough had already formed well enough before I could add the rest of the flour. I'll be using them as buns for sliders too, should work out great!

This is the best rolls I have ever made and better than you get in the store. I made hamburger buns for our cookout , soft and delicious. This needs no changes to the recipe. This is the recipe I will use for rolls and buns from now on.

I made these for Thanksgiving 2020 and they turned out better than I imagined. They were slightly less fluffy than I thought they would be, but my kid loved them and they went excellent with butter and a bit of cranberry jam.

I made them for Christmas dinner. AMAZING! Perfectly moist, beautiful looking. EVERYONE raved about them. Thanks for sharing!

Made the rolls exactly by the recipe...so good!!

This is a favorite dinner and small sandwich roll for us

These rolls are addictive! Just the perfect dinner roll. I used my bread machine set on dough and I did use bread flour. There are only two of us so I froze half after baking and those were every bit as good. Thanks for the great recipe.

I love this recipe! I often add more potato (1cup or more) sometimes sweet potatoes or butternut squash with amazing results.

I let these rise in my oven while using the "proof" feature and they were just so fluffy! Taste was great. Made these under a time crunch once, let them rise half the time both rounds, and they were still pretty good. Not quite as fluffy but still totally edible.

Made the recipe exactly ad written. They were light, fluffy and so delicious! I will use less sugar next time as the crust was a bit sweet for my husband's taste.

I made these with white potatoes one time and russet another time. I definitely liked them better with the white potatoes. It seemed a little sweeter to me that way. Overall, these are amazing. I've never had potato bread before so I don't know what it's supposed to taste like but they were really good and you don't need to be experienced to make them!

Made it following the recipe exactly. I made the buns a little larger for sandwiches and hamburgers. This recipe made 10 good size sandwich rolls. Excellent. I will make these again for sure.

I made these and they came out perfectly! My boys & husband devoured them! Will be making again!

These rolls are amazing!!! So many dinner rolls taste great the day you make them, but seem dry the next day. These rolls are so soft and light, and taste just as amazing the next day (if you have any left).

These are the first rolls I've made and they turned out amazing and the directions were very easy to follow. I will be making them again soon!

I maded lentil soup. Thought theses would be a nice touch with the soup. Well it's a picture of the rolls not a picture of a empty pan.

Turned out like perfect potato rolls. It was a lot of work and I used leftover instant mashed potatoes.

Great recipe! I replaced one cup of white flour with whole wheat, and it was plenty. I also made my own buttermilk with milk and vinegar. My dough also didn't seem to rise much initially, but as they cooked they rose, and turned out great. My son only eats potato bread and he liked these. Very happy with this recipe.

I have used this a few times making changes depending on what ingredients I have or don't have and it's a very forgiving recipe for sure! The last time was today and I used canola oil instead of shortening and had some left over mashed potatoes that were made from potato flakes and the only sugar that I had was about 1/4 cup of brown sugar so that is what I used. Came out great!

I made this for thanksgiving and my kids loved them I had to make them again 2 days later

This is the first time I ever baked anything that didn't come out of a box. It was fun! They came out REALLY good and my wife was impressed. Serving these at Thanksgiving Dinner.

OMG! so good and fluffy

Turned out great. Loved this recipe. I will make these again this week. I made them for Christmas Dinner. Everyone loved them.

I did make these in my breadmaker and had to add about 1/4c of flour. This recipe is a keeper. I formed them into hamburger size buns and had to freeze a few. Took them out of the freezer 2 months later and still were terrific.

These were soft, fluffy and delicious. Will definitely make them again.

Yummy! Although I accidentally put around 2 cups of mashed potatoes. They ended up turning out great, just a bit heavy. I omitted the egg, and used unsalted butter instead of shortening.

I am requested to make my potato rolls at every family gathering. I absolutely love these rolls. I make mashed potatoes on purpose for an excuse to make too much, so I can make these rolls.

This was fantastic! There are so many possibilities with this recipe. Next time I'll top it with a little garlic oil and shredded chedar before baking them to finish.

Made them tonight for dinner. Lovely taste and the rolls looked wonderful. Didn't change recipe.

Worked as promised. I didn't have mashed potatoes already made so I just boiled potato pieces and threw them in with the rest of he ingredients. Vert tasty!!

Amazing! It was my first yeast-bread dish and it came out perfectly. Fresh out of the oven, warm, soft and delicious. Loved the texture too. I haven't tasted anything like this from bakeries. Thank you for this amazing recipe!

Made it exact and it turned out great!

Still in the oven but look delicious, I kept the recipe the same as it was this time but in the future would like to add cheese and maybe shallots.

Better without the egg. The first time I made them I forgot to add the egg. Nevertheless, the rolls were delicious - soft, fluffy and moist. The next time I remembered the egg and the rolls weren't as soft and fluffy. They were still good, but the egg seemed to make them heavier. I'll leave the egg out from now on.

What a lovely bun. Hubby and son loved em! I used leftover garlic mashed potatoes...did half as 4" buns and half as dinner rolls in an 8" cake pan. I did baste with butter/oil when they came out of the oven. We used the rolls for Thanksgiving and the buns for sandwiches (PBJ & leftovers.) In these times, this is super affordable with basic staples on hand. Or SHOULD be on hand in 2020. Thank you for the recipe, it's one I plan to memorize! :)