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Easy Potato Rolls Recipe

Easy Potato Rolls Recipe

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to make for "hay hands" on our cattle ranch. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
TOTAL TIME: Prep: 15 min. + rising Bake: 20 min. YIELD:45 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/3 cups warm water (110° to 115°), divided
  • 2/3 cup sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 cup mashed potatoes
  • 2-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour


  • 1. In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
  • 2. Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
  • 4. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 45 servings.

Nutritional Facts

1 each: 106 calories, 3g fat (1g saturated fat), 10mg cholesterol, 146mg sodium, 17g carbohydrate (3g sugars, trace fiber), 2g protein

Reviews for Easy Potato Rolls

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Reviewed Feb. 1, 2015

"Easy and everyone loved them"

Reviewed Oct. 7, 2014


Reviewed Jan. 26, 2013

"I did something wrong with my yeast. It never doubled but I decided to make it anyway. best rolls me and my husband have ever had!"

Reviewed Nov. 21, 2012

"I tried this recipe today and it turned out great! Very easy to make and quite tasty, will definitely make this again!"

Reviewed Nov. 15, 2012

"This was very easy recipe to follow. As always read the recipe thoroughly first, then start following it.

My kitchen must have been a little cool, because it wasn't rising in a timely manner, so I put a heating pad under the pans with a heavy towel in between the heating pad and the pans with another towel over the pans. The rolls turned out wonderful. This recipe is definitely a keeper. Thank you Jeanette for passing it on."

Reviewed Feb. 15, 2011

"very good I used homemade mashed potatoes w/ roasted garlic yummy"

Reviewed Dec. 27, 2010

"Great way to use leftover mashed potatoes!"

Reviewed Feb. 16, 2010

"I had a little bit of trouble at the end when I realized I hadn't added the yeast because the recipe didn't tell me too. I added the yeast after adding all the "remaining water" and 2 cups of flour. It looked like thin cream soup!

I added the 4 more cups of flour but it still wasn't thick enough to really form into a ball so I ended up adding a 1/2 cup flour at a time until it did form a ball. At the point when it was time to form balls my dough was very tacky so I dusted the balls in flour as I was rolling them. I added a few things at this point some I left pain, some I added minced garlic and herbs and the rest I sprinkled sesame seeds on.
I mixed in 1 cup of shredded cheddar cheese in with the mashed potatoes.
The end result was good."

Reviewed Jan. 18, 2010

"The directions are awful, but I muddled through, added the water with the two cups of flour and the rolls turned out great. I didn't need all of the water anyways..."

Reviewed Nov. 25, 2009

"The recipe never indicates to add the yeast. I added when adding sugar and other ingredients, it failed."

Reviewed Nov. 30, 2008

"This recipe is TERRIFIC! Definitely a keeper...  Yes"

Reviewed Nov. 27, 2008

"yummiest, easyiest potato rolls!!! thanks for sharing this recipe :)"

Reviewed Aug. 24, 2008

"Thanks Viola B. That makes perfect sense. Thanks for the heads up."

Reviewed Aug. 24, 2008

" Well, I was just doing some logical

I can buy refrigerated pizza dough, to make pizzas, so, I would think that placing some dough in a greased plastic bag, or even easier, roll some dough in a little oil, mking sure it's well coated, and place in a bag in the fridge, with lots of room for expansion, and all you'd have to do is take it out, return it to room temp, shape into rolls, let rise, and bake. The same could be done freezing the dough, as I see the grocers also carry frozen bread dough. I don't think I'd want to keep any dough in the fridge longer than a day or two.

Reviewed Aug. 24, 2008

"She makes the dough ahead of time--at what point does she put it into the refrigerator?"

Reviewed Apr. 11, 2008

"Yeast needs warth to disolve, so just make sure that the potatoes are at room temperture."

Reviewed Mar. 26, 2008

"does the mashed potatoesi in the yeast rolls has to be at a certain temerature."

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