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Fluffy Potato Rolls

These fluffy potato rolls are soft, buttery, and mildly sweet, making them perfect for Thanksgiving dinner or any meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 18 rolls
Course: Bread, Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the dough
  • 1/2 cup unsalted butter Melted for the dough and extra for brushing
  • 1/2 cup potato cooking water or plain water Use potato water if available
  • 1 cup whole milk Can substitute with 2% milk or plant milk for dairy-free
  • 1 cup mashed potatoes, cooled Plain, unseasoned mashed potatoes preferred
  • 1/2 cup sugar Can substitute with honey
  • 1 tsp salt Adjust if using salted butter
  • 2 large eggs
  • 4 1/2 tsp active-dry yeast Equivalent to two packets
  • 5 to 6 1/2 cups bread flour Add gradually to achieve the right dough consistency

Method
 

Preparation
  1. Add the butter, potato cooking water or plain water, and milk to a saucepan. Warm until the butter melts.
  2. Allow the mixture to cool to 110-115°F before combining with other ingredients.
  3. In a large bowl, mix the warm liquid with cooled mashed potatoes, sugar, salt, and eggs. Stir in active-dry yeast.
  4. Gradually add flour one cup at a time until the dough is smooth and slightly tacky.
First Rise
  1. Place the dough in a greased bowl, cover, and let rise in a warm spot until it doubles in size, about 1 hour.
Shaping and Second Rise
  1. Punch the dough down and pat it into a rectangle. Cut into 2- to 3-inch squares, shape each piece into a ball.
  2. Place the balls nearly touching in a greased pan. Cover and let rise until puffy, about 30 minutes.
Baking
  1. Preheat the oven to 400°F. Brush the rolls with melted butter and bake for 15-20 minutes until golden.
  2. Brush with more melted butter while still warm after removing from the oven.
Storage
  1. Let the rolls cool, then store in an airtight container at room temperature for several days, or refrigerate for up to 4 days.
  2. Freeze baked rolls for up to 2 months or refrigerate dough for up to 24 hours during either rise.

Notes

For best results, use plain, unseasoned mashed potatoes. Monitor the dough's rise and baking closely to avoid overbaking.