Potato Rolls

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Yield: Makes 15 rolls


  • 2 pkg. (¼ oz. ea.) rapid-rise dry yeast
  • ¼ cup warm water (about 90°F)
  • 1/3 cup sugar
  • 6¼ cups bread flour, divided
  • 2 tsp. salt
  • 1 cup warm milk
  • 1 cup warm mashed potatoes, packed
  • 2 eggs, room temperature, well beaten
  • 1/3 cup unsalted butter, melted
  • lightly beaten egg white


Preheat oven to 375°F.

Cook potatoes and mash.

In mixer bowl, dissolve yeast into ¼ cup warm water.

Add sugar and ¼ cup flour to yeast mixture. Let sit about 10 minutes, until bubbly.

Mix the other ingredients, except the flour, and add to the yeast mixture.

Gradually add the flour, just enough so the dough can be handled without sticking to your hands.

Put the dough on a floured board and knead for about 10 minutes or until the dough is smooth and you can put your finger into it and it doesn't feel sticky.

Lightly oil a large bowl.

Place the dough in it, cover with plastic wrap or a lightly damp towel and let rise in a warm place until it has doubled in size.

Punch down and let rise for 5 minutes.

Form into rolls by pinching off 3 small pieces of dough and place them together in one greased muffin cup.

Brush the tops of the rolls with the lightly beaten egg white.

Bake at 375°F for about 12-15 minutes or until golden brown.

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