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Easy Potato Rolls

 Easy Potato Rolls
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
45 ServingsPrep: 15 min. + rising Bake: 20 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove from
  • pans to cool on wire racks. Yield: 45 servings.

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Easy Potato Rolls (continued)

Nutritional Facts: 1 serving (1 each) equals 106 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 146 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.