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Homemade Potato Rolls from Scratch

Updated on February 21, 2011

Potato Roll Recipe

Adding potato to yeast breads adds lightness and tenderness to the finished product. These rolls are one of my standby recipes, and always a hit.


  • 1 cup warm water
  • 1/4 cup milk
  • 1 package active dry yeast
  • 1/3 cup sugar
  • 1 whole egg +1 egg yolk
  • 1/3 cup vegetable oil or melted butter
  • 1 tsp salt
  • 1 cup plain mashed potatoes (about 2 medium russets)
  • 4 cups all purpose flour plus 1/2 cup extra as needed


Mix the first 8 ingredients in a bowl. Add the 4 cups of flour and mix to combine. The dough must be soft but not very sticky (just a little sticky), so add as much of the remaining 1/2 cup of flour as needed to reach the proper consistency. If it is a very humid day you may need more than 1/2 cup extra. Knead the dough for 5 min and place in a greased bowl to rise until doubled in size (1 to 2 hrs). After the dough is risen place it on a lightly floured surface. Cut it into pieces and shape each piece into a ball, the size of which depends on how big you want the finished rolls. Place the balls of dough onto a greased baking sheet and allow to rise until doubled again (they may touch, that's fine). Brush them with melted butter and bake for 25 min at 350°F. Serve warm and enjoy!

For more great bread recipes checkout The Dough Maker, linked to below.  


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