Mom’s Potato Rolls


These potato rolls are fluffy, soft, slightly sweet and nearly perfect in every way! Plus, if you have leftover mashed potatoes, this is a great way to get rid of them! Holla! I love carbs.

Well hey there hi-dee-ho chums!

…I have no idea where that came from…

Today, I’m updating a recipe from my archives because {1} this recipe is the BOMB {2} I had leftover mashed potatoes in my fridge from Thanksgiving so obviously I created more carbs for my thunder thighs to enjoy. Obvs. and {3} the previous photo was beyond hideous with no step by step photos!

This recipe post was originally created in 2010! Waaaaay back in the day cafe, yo. Here’s the old post below and then my updated step by step photos beneath that. Enjoy, friends!! Have a great Monday.

I love carbs. Especially warm out of the oven. If you’ve been following along with this blog, then you know that I am addicted to food, specifically any form of bread product. These rolls are no exception. I lovelovelovelove them. I like regular rolls fine, but there’s something about the potato addition to this recipe that makes me weak at the knees and immediately ravenously hungry. This last time I made these rolls was to have some extra bread lying around because the tortillas, 9-grain loaf and french baguette just weren’t enough. Also, these little rolls make the best snacking sandwiches! I love them.
This recipe I have from my Mom is at least 25 years old and been made hundreds of times. I’ve made these more than enough times to switch a few things in the recipe around to makes them turn out the very best. Also, here are a few tips that are just as important, so read very closely! You’ll be glad you did.
1. Use glass baking dishes. You do not want hard dark brown bottoms like you would get with the non stick metal kind. And make sure you grease your glass bakeware with plenty of butter! It makes a small, yet noticeable difference.
2. When you think they’re done rising, wait another 30 minutes. If after an hour or so your rolls haven’t risen as much as you’d like, leave them alone until they have! Letting them sit and rise is another very important step to getting a soft, chewy and pillowy texture. The potato sometimes tends to weight the dough down, so give the rolls time.
3. DO NOT over bake! This may take a little trial and error because everyone’s oven is different, but check them 5 minutes before you think you should. Better to be safe than sorry!
Another thing that I quickly wanted to mention too was that your leftover mashed potatoes can go right into this dough! I love using leftovers! Potatoes are inexpensive as is, but when you have some cold mashed potatoes that you don’t know what to do with and you’re sick of making hashbrowns, then these rolls turn into a wonderful alternative! Making your own bread is not only economical but also healthier for your family! In turn, it just takes a little extra time out of your day. In my opinion, these little bad boys worth it! So try them out and tell me what you think!
Here’s how to make them:
(**the printable recipe directions differ slightly from these step-by-step directions. Both ways will work totally fine!! Don’t worry.)
Start with some warm water in a measuring cup.
Sprinkle in some yeast and sugar, stir it around and then let it proof while we….
melt some butter! To the melted butter, add in some milk and sugar! Stir this around to mostly dissolve the sugar.
Like this!! Though you probably can’t tell…
Also, add some flour and salt to a stand mixer.
By now, the yeast should have proven itself worthy enough to use. {Notice the pouf?}
Pour in the yeast mixture and the butter mixture to the bowl of flour and start to stir.
While the mixer is stirring, add in two beaten eggs {not pictured},
and 1 cup of warm {leftover} mashed potatoes.
Things may look a little funny as the dough comes together and you will add in another cup or so of flour, but as you keep the mixer kneading….
you will end up with dough! Slightly sticky, but a cohesive dough.
Place your dough into a greased bowl and let it rise until double in size; about 1 hour.
Lookin’ good!
Divide your dough into 16 or 24 equal pieces and form into rolls. Place them in greased baking sheets and rise another 30-60 minutes.
Bake in a 375 degree oven for 15-17 minutes or until golden and cooked all the way through.
And then devour completely once they are fresh out of the oven.
Copious amounts of salted butter are a welcome guest to any warm, homemade potato roll 🙂
If you have leftover potatoes loitering around your fridge, give these rolls a try! You won’t be sorry!

Mom's Potato Rolls

These potato rolls are fluffy, soft, slightly sweet and nearly perfect in every way! Plus, if you have leftover mashed potatoes, this is a great way to get rid of them! Holla! I love carbs.

Yield: 16 large, 24 small


  • 1/2 cup warm water
  • 2 0.25-oz. packets quick rise yeast
  • 2 teaspoons sugar
  • 1/2 cup butter, melted (& cooled slightly)
  • 2/3 cup sugar
  • 1/2 cup warm milk
  • 1/2 teaspoon salt
  • 1 cup mashed potatoes, warmed
  • 2 eggs
  • 5-6 cups all purpose flour


  1. In large bowl, sprinkle yeast and sugar onto warm water. Let stand until yeast bubbles form, about 5 minutes. Stir in butter, sugar, warm milk and salt. Add in mashed potatoes, eggs and 3 cups flour. Stir until dough becomes thick and hard to mix. Knead dough adding in more flour as needed until dough is slightly sticky but won't stick to your hands (for me, its between 4 1/2-5 cups). Grease large bowl with a little oil or melted butter, place dough into bowl and cover with plastic wrap. Let rise for 1-1 1/2 hours until doubled in size. Punch down dough and divide into 24 equal pieces. Roll into small balls and place into greased glass baking dishes. Cover rolls with plastic wrap and let rise another 1-1 1/2 hours until doubled in size. Preheat oven to 400 degrees and bake rolls 15 minutes (except, check them after 10!) Rolls are best served warm, but are still great at room temperature. Store in air tight containers.

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  1. I love a yummy potato roll, but haven't made them at home before. Thanks for sharing your mom's recipe!

  2. thank you very much..i am going to give this a try but in bread form instead of you think that will be ‘ok’ ??….thanks again..from mike in Ocala,fllorida

    • I’ve never tried this recipe as a loaf before…reduce the oven temp a bit and cook for a longer time…like closer to 45 min to 1 hour. Good luck! Let me know if it works!

      • Hello there,,Lauren…thanks for the recipe and excellent advise. I reduced the amount of potatoes to 3/4 of a cup..used the potato water instead of milk,and used king arthur unbleached bread flour.(never used that brand before so thought I would give it a try)…look very dry so added another 3/4 cup of potato water…refrigerated it over night(about 14 hours).oh yeah mixed this in my stand mixer with my flat paddle then switched to the dough hook for about 8 minutes..then put it in the refrigerator over night…made two loaves .it took about about 6 hours to rise then baked at 350 degrees for 25-30 minutes ..covering the loaves with a sheet af aluminum foil for the last 25 minutes…my family said this was the BEST TASTING BREAD I HAVE MADE SO FAR,,,By the way this was very very sticky dough…thank you very very much for helping out this old man

  3. Can these be made then frozen to be served on Christmas day?

  4. I have a good whole wheat recipe I usually use, can I substitute half whole wheat in this one. It sure sounds good with the potato in it.

  5. These look divine. I clearly didn’t have enough carbs last weekend 😉 My kids are the only kids alive that don’t like mashed potatoes so this is perfect for all the leftovers I always have. Thanks for sharing. Pinned!!

  6. These look perfectly delicious!

  7. When you say leftover mashed potatoes – I assume with milk and seasonings in them? I have a doughnut recipe that calls for mashed potatoes but my mother in law just cooked them just for that and did not add any seasonings. These look delicious!

    • Yes! Seasonings and all.

      • Thank you Lauren. This is great – I cannot wait to try these. I always have leftover mashed potatoes! Have a great Christmas!

  8. I just want you to know these rolls are the reason my boyfriend fell in love with me. Thank you for that, because he is wonderful!

  9. Hi Lauren 🙂 I’m baking these rolls as we speak. I put them in at 400F as you suggested in the bottom paragraph but I just saw 375F on one of your pics. oops! Which is it? haha!

  10. Are the rolls to be baked at 400F or 375F? You quoted both and I was wondering which one was the correct one.

  11. I am going to try too try these.I am going to stuff some kraught mixed with black forest ham and sauteed onions….I do this with another recipe and they turn out great.Maybee just 2 tablespoons in each roll……….It’s a polish thing my grandma taught me!

  12. I would love to include this in a Thanksgiving leftover round up (a link and one pic). Please let me know if it’s okay. Thanks,

  13. These are my favorite rolls to make. They are so delicious.

  14. I think I have at least three copies of this recipe, each time I think yum, I need to make these. Your pizza crust recipe too. One day, it will be a total baking day instead of life getting in the way :). Will definitely let you know how tasty they are warm out of the oven with butter slathered <3. -gayle.



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