Easy Potato Rolls Recipe
Easy Potato Rolls Recipe photo by Taste of Home
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Easy Potato Rolls Recipe

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4.5 21 19
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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 bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES:45 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES: 45 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/3 cups warm water (110° to 115°), divided
  • 1 cup warm mashed potatoes (without added milk and butter)
  • 2/3 cup sugar
  • 2/3 cup shortening
  • 2 large eggs
  • 2-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour

Nutritional Facts

1 roll: 106 calories, 3g fat (1g saturated fat), 8mg cholesterol, 136mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 2g protein.


  1. In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough; divide into thirds. Divide and shape one portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  4. Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm. Yield: 45 rolls.
Originally published as Easy Potato Rolls in Taste of Home February/March 1994, p29

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nemeneme User ID: 8296242 265283
Reviewed Apr. 29, 2017

"Delicious rolls and so easy to make. For those of you who had trouble with yours not turning out right or had trouble following the directions. Go back and slowly read the directions again! She has them clearing written out. Dry yeast has to be dissolved in water so it can grow and do it's job before adding it to your other bread ingredients or it won't rise properly. She clearing states to dissolved it in 2/3 cup of warm (not hot) water and add it later to your warm (not cold or hot mashed potatoes), shortening, eggs and salt, then mix well before adding your flour. When making any kind of bread involving yeast its a very good idea to purchase a good quality baking thermometer because it's critical not to have your water to cool or to hot if you want your bread to turn out right. If your liquid is to cold your yeast won't grow and if it's to hot it will kill your yeast both of which will result in failure. Ideally your liquid should be no cooler then 90 degrees and no hotter then 120 degrees if you want a nice loaf of any kind of yeast bread. I usually make sure my liquid is somewhere between 110 to 120 degrees. You also want a nice warm place to let it rise with no cool drafts. I usually turn my oven on it's lowest setting while starting my bread and place a small bowl of water in the bottom of my oven so my crust doesn't dry out while rising. Once the oven reaches it's lowest temp I then turn my oven off and let it sit to cool a bit. My lowest oven setting is 150 degrees. Once I get my bread together and in a greased bowl my oven has cooled down to just the right temp for my bread to rise and I don't have to worry about any drafts while it rises. I do the same thing after I've shaped my loaves and after they have risen I carefully and gently take them out of the oven to heat it to it's baking temperature then return my loaves to bake. I also brush either butter or an egg wash on top of my loaves before they do their final rise. For those of you who are new to baking bread if you use an egg wash on your bread your crust will be chewy and if you use butter it will be soft. Some like it one way and some the other and a few of us like it both ways depending on what kind of bread your making. Hope this helps some of you new to baking bread. It takes more work to make fresh homemade bread but is so rewarding and you know exactly what your feeding your family without all those preservatives they add to store bought bread these days that every one knows are unhealthy and dangerous to be eating. One more thing, you can shape your remaining dough into balls, freeze them on a cookie sheet or jelly roll pan then put them in freezer Ziploc bags and take them out place them in a greased biscuit pan to thaw on your counter (fast), slightly warm oven (faster) or in your fridge (over night) and rise and bake as usual. They will taste just like you just made them fresh."

silerk User ID: 6652717 261024
Reviewed Feb. 8, 2017

"Made these over the weekend and I was impressed with how easy they were and how delicious. My family loved them and I will Make again this weekend. The best yeast bread I have ever made."

teresafayes User ID: 6949896 257553
Reviewed Dec. 2, 2016

"I saw this recipe yesterday and immediately printed it. I then made the rolls since I had some potatoes that needed to be used. They are some of the best rolls I've ever tasted! I made one third as dinner rolls and used the rest for cinnamon rolls. Delicious!!!"

Charann102 User ID: 4298692 256110
Reviewed Oct. 30, 2016

"These rolls have become a must-have for our family Thanksgiving meal. I tried these rolls when they first were in the Taste of Home magazine and I have been baking them ever since. They are absolutely delicious!"

Michael5217 User ID: 4467868 219382
Reviewed Feb. 1, 2015

"easy and everyone loved them"

Mariaud User ID: 8026513 4567
Reviewed Oct. 7, 2014


kimatkin User ID: 6703393 5605
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!"

[email protected] User ID: 1306247 5839
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!"

josephina_il User ID: 836754 5663
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."

luvya848 User ID: 3894072 5816
Reviewed Feb. 15, 2011

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

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