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Potato Rolls

 Potato Rolls
These sweet, moist dinner rolls with their beautiful golden color are so special that I like to serve them when company comes.—Teri Albrecht, Gaithersburg, Maryland
12 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup milk
  • 1/3 cup mashed potatoes (without added milk and butter), room temperature
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour


  • In a bowl, dissolve yeast in water. Add milk, potatoes, butter, one
  • egg, sugar, salt and 2 cups flour; beat until smooth. Add enough
  • remaining flour to form a soft dough. Turn onto a floured surface
  • and 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 hour. Punch dough down. Divide
  • into 12 pieces; shape each into a smooth ball. Place in a greased
  • 13-in. x 9-in. baking pan. Cover and let rise in a warm place until
  • doubled, about 30 minutes. Lightly beat remaining egg; brush over
  • rolls. Bake at 375° for 20-25 minutes or until golden brown.
  • Remove from pan to a wire rack. Yield: 1 dozen.

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Potato Rolls (continued)

Nutritional Facts: 1 serving (1 each) equals 195 calories, 5 g fat (3 g saturated fat), 47 mg cholesterol, 253 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.