Soft Potato Rolls Recipe

Learn how to make the best homemade soft potato rolls with this easy baking recipe. The secret to these pillowy, tender dinner rolls is mashed potatoes, which creates an exceptionally moist crumb that stays fresh longer than traditional dinner rolls. Perfect for holiday tables or everyday meals!

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

25 mins

Serves:

12 rolls

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g bread flour</li><li class="ingredients-single-item">150g mashed potatoes (about 1 medium potato, boiled and mashed)</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">8g salt</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">15ml vegetable oil (for bowl)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">25g unsalted butter, melted (for brushing)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 roll

🔥 Calories: 185 calories

🥑 Fat: 5 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 30 g

🍭 Sugar: 3 g

🍗 Protein: 5 g

🫀 Cholesterol: 30 mg

🧂 Sodium: 240 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm x 33cm (9x13-inch) baking pan</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your mashed potato. Peel, cube, and boil a medium potato until fork-tender, about 15 minutes. Drain thoroughly and mash until completely smooth without any lumps. Allow it to cool until just warm to the touch (excess heat can kill the yeast). The starch in potatoes helps retain moisture in the dough, resulting in exceptionally soft rolls with extended freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a stand mixer bowl, combine the lukewarm milk (around 38°C), sugar, and yeast. Let this mixture sit for 5-10 minutes until it becomes foamy, which confirms your yeast is active. If it doesn't foam, your yeast may be dead and you'll need to start with fresh yeast.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the mashed potato, softened butter, egg, and salt to the yeast mixture. Mix on low speed until combined. Gradually add the flour while mixing, about 100g at a time, allowing each addition to be incorporated before adding more. This prevents flour from flying everywhere and ensures even hydration.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once all flour is incorporated, increase the mixer speed to medium and knead for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky due to the potato content – this is normal and contributes to the rolls' final texture. If it's excessively sticky, add 1 tablespoon of flour at a time, but resist the urge to add too much as it will make your rolls dense.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Lightly oil a large bowl with vegetable oil. Transfer the dough to the bowl, turning once to coat with oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1-1.5 hours. The ideal rising temperature is 24-27°C. The potato in the dough helps activate the yeast, often resulting in an impressive rise.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air. Turn out onto a lightly floured surface and divide into 12 equal portions (about 55-60g each for perfect consistency). For perfectly uniform rolls, use a kitchen scale to weigh each portion.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape each piece into a tight ball by pulling the edges toward the center and pinching them together, then rolling between your palms on the counter to create surface tension. This technique creates that characteristic smooth top and helps the rolls rise upward rather than outward.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the dough balls in a lightly greased 23cm x 33cm baking pan, spacing them evenly to allow for expansion. Cover again with a kitchen towel and let rise for another 30-45 minutes until puffy and nearly doubled. Meanwhile, preheat your oven to 180°C.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, gently brush the tops with half of the melted butter. The butter creates a soft, golden crust while adding flavor. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the internal temperature reaches 88-90°C on a digital thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and immediately brush with the remaining melted butter. This second butter coating keeps the crust soft and adds a beautiful shine. Allow the rolls to cool in the pan for 5 minutes, then transfer to a wire rack. These rolls are best served warm but will remain soft and fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, freeze for up to 1 month and reheat wrapped in foil at 150°C for 10 minutes.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Soft Potato Rolls Recipe?

The main ingredients include bread flour, mashed potatoes, lukewarm milk, unsalted butter, sugar, instant dry yeast, salt, and egg. For topping, you'll need melted butter. The mashed potato is the secret ingredient that gives these rolls their exceptional softness and moisture.

How to cook Soft Potato Rolls Recipe at home?

Learn how to cook Soft Potato Rolls by first preparing smooth mashed potato, then combining it with activated yeast, milk, butter, egg and flour. After kneading and rising twice, shape into balls, brush with butter and bake until golden. These pillowy-soft rolls use potato starch to create an exceptionally tender texture that stays fresh longer than traditional dinner rolls.

Why add potatoes to bread dough?

Potatoes add moisture and starch that creates exceptionally soft texture in bread. The potato starch inhibits gluten formation, resulting in a more tender crumb. It also helps retain moisture, keeping rolls fresh longer, while the natural sugars in potatoes provide food for yeast, producing excellent rise and flavour.

How can I tell when my dinner rolls are properly baked?

Properly baked dinner rolls should have golden-brown tops and sound hollow when tapped on the bottom. For precision, use a thermometer to check that the internal temperature reaches 88-90°C. The rolls should feel light for their size and spring back when gently pressed. Let them cool slightly before serving.

Can I freeze homemade bread rolls?

Absolutely! Potato rolls freeze exceptionally well for up to one month. Cool completely, then wrap individually in cling film and place in a freezer bag. To serve, thaw at room temperature and reheat wrapped in foil at 150°C for about 10 minutes to restore that fresh-baked texture and warmth.

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