Mashed Potato Rolls
Total TimePrep: 20 min. + rising Bake: 15 min.
- 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
- 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.
- 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.
- 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.
- Bake at 375° for 15-18 minutes or until golden brown. Brush with butter if desired.
Nutrition Facts1 each: 137 calories, 4g fat (2g saturated fat), 13mg cholesterol, 176mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 3g protein.
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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
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.
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.
Dec 2, 2012
No comment left
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.
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.