Potato Rolls

Potato Rolls

Derrick Van Hoeter 0

"I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted."
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2 h 45 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
  3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
  4. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  5. Grease 2 baking sheets.
  6. Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
  7. Preheat oven to 400 degrees F (200 degrees C).
  8. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.


  • Cook's Note:
  • I roll out the dough to about 1/2 inch thick, cut out 4-inch diameter circles, brush with melted butter-olive oil mixture, and fold over to make half circles. I then brush the tops with the butter-oil mixture when the rolls are done.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.



I made these to take to a Christmas dinner we were invited to. I love potato rolls and these didn't disappoint. They were easy to make and were very soft, fluffy & moist. I recommend oiling your...

These make very nice rolls - rave reviews at the party I took them too. Half of them I rolled into balls and put in a 9-inch round pan. The other half I rolled out, cut into circles and then fol...

Best rolls ever!

These rolls are amazing! Soft and fluffy. The perfect dinner roll. If they aren't fluffy, you have used too much flour. The dough should be a little sticky. I have found my new favorite roll rec...

These rolls are great! I made them as the recipe was written for family Easter dinner and everybody raved about them, none left over! So light and fluffy, and such a great taste they didn't ne...

So much better than store bought rolls. They were light and fluffy and gone quick.

I just made this, and yes, they turned out really yummy, tho I wish I'd made them bigger for sandwiches. As is, we had them fresh out of the oven as slider buns. I found, like some other reviewe...

Love these rolls so much! Pretty easy to make for someone who's never done it before. Honestly the best roll I've ever had. Thanks for sharing!

Really delicious and simple to make. Great way to use up leftover mashed potatoes.