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Mashed Potato Rolls Recipe

Mashed Potato Rolls Recipe

Potatoes are synonymous with our state. My grandmother always made these rolls, which everyone loved. Because it makes such a large batch, this recipe is great for company.
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min. YIELD:32 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-3/4 cups warm milk (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 6 tablespoons sugar
  • 1 egg
  • 1/2 cup warm mashed potatoes (prepared with milk and butter)
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 6 cups all-purpose flour
  • Melted butter, optional


  • 1. In a bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg and mashed potatoes; mix well. Stir in the salt, baking powder, baking soda and enough flour to form a soft dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • 3. Punch dough down. Turn onto a lightly floured surface; divide in half. Cover one piece. Shape the other piece into 16 balls. Place 2 in. apart on greased baking sheets. Repeat with the remaining dough. Cover and let rise until doubled, about 30 minutes.
  • 4. Bake at 375° for 15-18 minutes or until golden brown. Brush with butter if desired. Yield: 32 rolls.

Nutritional Facts

1 serving (1 each) equals 137 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 176 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Mashed Potato Rolls

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Reviewed Apr. 12, 2016

"I've been a yeast bread maker for 60 years, sometimes successfully (sometimes NOT)!

The addition of baking powder and baking soda seemed odd to me, at first, but the resulting product was outstanding. Have made it twice now with half turned into cinnamon rolls. EXCELLENT recipe"

Reviewed Jan. 6, 2016

"Just tried the first roll hot off the pan. After trying (and failing) several times over the years to recreate the lunchroom rolls of my youth I feel they're within my grasp now! These rolls are light and fluffy and just scream, "comfort"! I do think I'll up the salt just a bit though. They are just a bit flat for my taste but with the added salt I think they'll be perfect."

Reviewed Apr. 10, 2014

"Great Go to recipe for dinner rolls. I only modified it slightly by substituting half the white flour with whole wheat flour. I used my Kitchen Aid with the paddle to thoroughly mix the first 4 cups of flour and switched to the dough hook for the addition of the last 2 cups, kneaded on setting 2 for 6-8 minutes."

Reviewed Oct. 31, 2011

"Terrific recipe - easy to make, extremely tasty. I can't keep them in the house, because everyone grabs three of these at a time! I just mash a cooked potato without preparing it with milk and butter, since there's already plenty in the recipe. These are truly delicious and virtually foolproof."

Reviewed Oct. 14, 2010

"I'm surprised that as long as this recipe has been online no one has commented. It has a blue ribbon for a reason. They are fantastic. Rise time is a little long, but I planned for it. Light tasting, not too heavy. I will make these again for sure."

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