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

Fluffy Potato Rolls Recipe

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"This is my favorite recipe for dinner rolls since they rise nice and high and brake up fluffy and golden brown," says Loraine Meyer of Bend, Oregon. "I won a ribbon at the county fair with these rolls two years in a row."
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min.
MAKES:24 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min.
MAKES: 24 servings


  • 7 to 8 cups all-purpose flour
  • 1/2 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 2 cups milk
  • 2/3 cup shortening
  • 1/2 cup water
  • 1 cup mashed potatoes (prepared without added milk and butter)
  • 2 eggs

Nutritional Facts

1 serving (1 each) equals 223 calories, 7 g fat (2 g saturated fat), 20 mg cholesterol, 116 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening and water to 120°-130°. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough.
  2. Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
  3. Turn dough onto a lightly floured surface and punch down. Divide in half. Shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a knot. Place 2 in. apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours.
  4. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Originally published as Potato Rolls in Country Woman January/February 2001, p40

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Reviewed Jul. 4, 2015

"I am really just starting to make bread. This was very easy and really good. I notice some said it dried out quickly, mine never got the chance!! It was gone in a flash!!"

Reviewed May. 1, 2015

"Texture good when straight from the oven, but tends to dry out very quickly - becoming somewhat crumbly. Needed more salt for our personal tastes."

Reviewed Nov. 27, 2014

"I made these for Thanskgiving! I wanted to make pan rolls, however. So, I made them smaller but still was able to make 36 rolls, very moist and big enough for leftover turkey sandwiches! The texture of these is great, and they will still be tasty tomorrow (if they last that long)."

Reviewed Nov. 26, 2012

"EXCELLENT rolls! I've now made these 3 times & tweeked the recipe a tad! Used 8 Tablespoons butter & 3 T. crisco for the shortening...Also added 2 T. honey to the hot milk, used potato water for the 1/2 cup of water..Oil your hands well at last stage to easily work dough instead of adding more flour..I highly suggest lining baking pans w/ parchment paper as rolls brown quicky on bottoms..I also baked them @ 350 degrees...Family loved these rolls!"

Reviewed Mar. 11, 2010

"I used half of the dough for rolls and refrigerated the other half over night and the next morning I made cinnamon rolls for breakfast. I rolled the dough out to 1/8 of and inch and sprinkled with sugar then pressed raisens into the dough ( I soaked the raisens in warm water first) brushed the dough down with melted butter then I applied about 3/4 cup of brown sugar to the dough. I rolled up the dough and then cut into 2 inch pieces. Placed the dough pieces into a greased muffin pan. Mashed the dough down. Let the dough rise 2 hrs and baked. I frosted the top with a mixture of power sugar and a couple table spoons of butter with a couple table spoons of milk. My cinnamon rolls were delicious."

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