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Honey Potato Rolls

Total Time

Prep: 35 min. + chilling Bake: 15 min.


about 3 dozen

Made with mashed potatoes, these golden-brown goodies will complement just about any meal. I always included them as part of my holiday menu when my daughters were growing up, and now the girls carry on the tradition with their own families.—Myrna Wolfswinkel, Sheldon, Iowa


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1 cup mashed potatoes (without added milk and butter)
  • 2/3 cup butter, softened
  • 2/3 cup honey
  • 2 eggs
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 tablespoons butter, melted


  1. In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, honey, eggs, salt and 2 cups all-purpose flour; beat until smooth. Stir in whole wheat flour and enough remaining all-purpose 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 the top. Cover and refrigerate for 8 hours or overnight.
  3. Punch down dough. Turn onto a lightly floured surface; divide into 40 pieces. Shape each into a ball. Divide between two greased 13-in. x 9-in. baking pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  4. Bake at 375° for 15-20 minutes or until golden brown; brush with melted butter.

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