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Easy Potato Rolls Recipe

Easy Potato Rolls Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Easy Potato Rolls

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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"

Sweet01 User ID: 1327588 199146
Reviewed Dec. 27, 2010

"Great way to use leftover mashed potatoes!"

A.A.C User ID: 4909944 2456
Reviewed Feb. 16, 2010

"I had a little bit of trouble at the end when I realized I hadn't added the yeast because the recipe didn't tell me too. I added the yeast after adding all the "remaining water" and 2 cups of flour. It looked like thin cream soup!

I added the 4 more cups of flour but it still wasn't thick enough to really form into a ball so I ended up adding a 1/2 cup flour at a time until it did form a ball. At the point when it was time to form balls my dough was very tacky so I dusted the balls in flour as I was rolling them. I added a few things at this point some I left pain, some I added minced garlic and herbs and the rest I sprinkled sesame seeds on.
I mixed in 1 cup of shredded cheddar cheese in with the mashed potatoes.
The end result was good."

ErinJohnson User ID: 1114495 5813
Reviewed Jan. 18, 2010

"The directions are awful, but I muddled through, added the water with the two cups of flour and the rolls turned out great. I didn't need all of the water anyways..."

lukerose User ID: 3430672 5622
Reviewed Nov. 25, 2009

"The recipe never indicates to add the yeast. I added when adding sugar and other ingredients, it failed."

KY_Cook User ID: 1619535 5580
Reviewed Nov. 30, 2008

"This recipe is TERRIFIC! Definitely a keeper...  "

[email protected] User ID: 970349 7863
Reviewed Nov. 27, 2008

"yummiest, easyiest potato rolls!!! thanks for sharing this recipe :)"

judini User ID: 3349915 199145
Reviewed Aug. 24, 2008

"Thanks Viola B. That makes perfect sense. Thanks for the heads up."

ViolaB User ID: 2670244 7595
Reviewed Aug. 24, 2008

" Well, I was just doing some logical

I can buy refrigerated pizza dough, to make pizzas, so, I would think that placing some dough in a greased plastic bag, or even easier, roll some dough in a little oil, mking sure it's well coated, and place in a bag in the fridge, with lots of room for expansion, and all you'd have to do is take it out, return it to room temp, shape into rolls, let rise, and bake. The same could be done freezing the dough, as I see the grocers also carry frozen bread dough. I don't think I'd want to keep any dough in the fridge longer than a day or two.

judini User ID: 3349915 6620
Reviewed Aug. 24, 2008

"She makes the dough ahead of time--at what point does she put it into the refrigerator?"

skluth User ID: 2057961 5830
Reviewed Apr. 11, 2008

"Yeast needs warth to disolve, so just make sure that the potatoes are at room temperture."

birdie003 User ID: 2863261 5621
Reviewed Mar. 26, 2008

"does the mashed potatoesi in the yeast rolls has to be at a certain temerature."

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