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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 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 rolls


  • 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, room temperature
  • 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, 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.
  • Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough; divide into thirds. Divide and shape 1 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°.
  • Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts
1 roll: 106 calories, 3g fat (1g saturated fat), 8mg cholesterol, 136mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 2g protein.

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  • waltpat4life
    Apr 5, 2020

    I made these rolls for a ladies luncheon I was hosting and they were a smash hit! One lady, who often brings her homemade rolls, even asked for the recipe! My husband is not a big bread eater, but asked for a roll instead of toast for breakfast until they were gone.

  • Earlyne
    Mar 29, 2020

    I am not a home baker of buns/bread but these were very easy to make, I loved them. Thank you Jeannette McKinney for posting a delicious recipe. One thing you stated is that you try to keep some in the refrigerator to bake, do you make the buns up, then place in the fridge

  • jlbutters
    Mar 15, 2020

    Just a cool little tip. I have a small heating pad that I set my bowl on to rise the dough. Set it on low and Wallah it's ready in no time.

  • Gwendolyn
    Nov 4, 2019

    I’d like to make these ahead of time. At what point can the dough be refrigerated, or frozen?

  • Jeanette
    Jul 9, 2019

    Make these often, also use the dough to male cinnamon rolls, absolutely wonderful.

  • L
    May 2, 2019

    I make bread all the time, and have taught myself shortcuts to make it less time consuming. The optimal way for yeast is to let it rise in warm water, but u can skip step and just add it to ur dry ingredients. It will rise, unlike what nemeneme said! It just takes alittle longer! But it will work. As far as the new baker that added that less of flour, u need to practice again and again. U didn’t do the recipe correctly Baking is an art! Once u get the hang of it, it is easy to make!

  • angela32
    Apr 27, 2019

    These are delicious! The addition of mashed potatoes makes them outstanding in our house. These will make the regular bread rotation, for sure!

  • anneccraig
    Dec 2, 2018

    I've been making these rolls for years and they always turn out well. I even put in cold mashed potatoes and they turn out well. One of my grandsons will always be here if he knows I'm making these. They freeze well also - just wrap them in foil and warm in the oven.

  • joankocka
    Nov 15, 2018

    My grandma always made potato rolls and we'd wake up to the wonderful smell of baking rolls every holiday morning. I am definitely making these (my first ever attempt of working with yeast), so fingers crossed!

  • Louise
    May 24, 2018

    This is the most wonderful roll recipe. For those who say she didn't say to add the yeast, did you read the directions? Step 1 clearly states what to do with the yeast. Great recipe. Follow it to the letter and you will not be disappointed!