For a carb-aholic like myself, new bread recipes continually fuel my baking curiosity.  Even though I have already found many bread and roll recipes that I absolutely love, there is always the possibility that a new recipe will become a favorite.  And, even when a new recipe doesn’t quite rank above my most beloved recipes, that doesn’t mean it isn’t also wonderful itself – because really, I have yet to find a hunk of homemade bread that I have made and actually disliked.  So, although I still hold the honey yeast rolls in the highest regard for my ultimate dinner roll, these potato rolls come in a close second.  The two have several differences and I imagine the preference of one over the other is really a matter of personal taste.  The honey yeast rolls are on the sweet side (obviously), while these were not sweet but had a more deep, complex flavor.  What really impressed me about these rolls was their amazingly light and airy texture.  The honey yeast rolls though soft, are more dense, but these potato rolls are so unbelievably light and tender.  

These are a really great basic dinner roll, and I imagine that they would pair well with just about any meal you can think of.  They are definitely best the day they are made.  Also, the original recipe yields a huge amount of rolls (I made 32).  I have halved the recipe below, because I am not sure anyone needs that many rolls unless it is Thanksgiving.  We will have rolls in the freezer for months!  These do freeze exceptionally well.  We just had some of the leftovers last night with dinner and they were just as good as when they were fresh.  I think the sprinkling of flour on the tops of the rolls gives them a really nice, rustic look so don’t skip it!

Potato Rolls
Yield: 16 rolls

1 russet potato (big enough to make 1/2 cup mashed potato), peeled and chopped
1/3 cup unsalted butter, softened
2 tbsp. granulated sugar
1 tbsp. honey
1/2 tsp. salt
1 egg
1/2 cup milk, warmed
1 1/8 tsp. instant yeast
1/4 cup reserved potato water, lukewarm, with 1 teaspoon sugar added to it
2 1/2 – 3 cups flour (I used half all-purpose and half bread flour)

Boil potato until tender.  Drain cooking water, reserving 1/4 cup for use in the rolls.  Finely mash the potato and measure out 1/2 cup.  Let cool to nearly room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the mashed potato, butter, sugar, honey, salt and egg.  Mix together on medium speed for about 2 minutes.  Combine the yeast with the warm milk and reserved potato water, and pour into the mixer bowl.  Mix on low speed until incorporated.  Gradually add the flour, about 1/2 cup at a time, until a soft dough forms.  Switch to the dough hook attachment on knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.  Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.

Line a baking sheet with parchment paper.  Turn the down out onto a lightly floured surface and punch it down.  Separate into 16 equal pieces and shape into rolls.   Place the rolls on the prepared baking sheet, about 1 1/2 inches apart.  Sprinkle the rolls with a dusting of flour.  Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.  Meanwhile, preheat the oven to 400 degrees F. 

Bake in the preheated oven for about 12 minutes, until golden.  Serve warm. 

Source: adapted from The Boastful Baker

  • Wow, I’ve never even thought about making my own potato rolls before–and they are one of my favorite types of bread! Thanks for the recipe!

  • Jade

    I have an aunt that used to make these for family events. They are the best! Thanks for psot this recipe. I will definitelytry them.

  • kristen

    on the menu for dinner! look wonderful and I do love rolls…the cupcakes were great too by the way, so thanks for your blog, my family is so very grateful that I found it!

  • I love, love potato rolls! These look so delicious!

  • I popped over from foodgawker. These look wonderful. My mother used to make these for Thanksgiving but I never got the recipe. Thanks for sharing.

  • Bread is one of those things that still looks delicious to me right now, aside from all the prego nausea. :) And, boy, do these look YUMMMMY!

  • You can’t beat fresh bread, and I especially love easy recipes! Thanks for posting.

  • Beautiful job… and potato rolls are on my list to bake up soon!

  • mmmmmm they look beautiful!

  • I’m going to give these a try tonight. I sure hope it is as easy as you make it look and sound… I’ve never really had good luck with homemade bread. Great post!

  • The flavor of these rolls were amazing! But, my rolls did not look like yours and the texture was a bit thick. I’m pretty sure it’s my fault though. I gotta work on my baking technique! And next time I need to not forget to save the potato water, oops, Thanks so much for the recipe. They are our favorites!!!

  • I made these last night for a dinner party, and they were fantastic! I was running behind on time, and they didn’t get the full 1st rise and only a 20 minute 2nd rise, but they turned out great! The dough was very soft, so I opted to spread it into a rectangle on my Silpat-lined baking sheet and to cut into breadsticks before heading into the oven. They rose perfectly, had a lovely golden color on top, and were DE-lish when brushed with a garlic butter when still piping hot. This is a recipe that’s going s-t-r-a-i-g-h-t to the files (and that doesn’t happen very often.)

  • I love that you make potato rolls and have given a recipe for a normal family. My mother-in-law makes them for an army, at least 100-150 per baking session and her recipe calls for letting them to rise from when you go to church ’til you come home. I’ve been afraid to make them on an industrial scale but will try your recipe. Again, thanks for visiting and keeping up cooking traditions. Cheers, Dee

  • Stephanie Coleman


    How do you freeze the leftover rolls? Do you go ahead and bake the whole batch and freeze the cooked bread? Or, do you freeze the leftover dough? Thanks!

  • Annie

    Yes, I freeze after baking. Then I usually thaw in the microwave for a minute or two on low and rewarm in the oven.

  • Leslie

    Hi Annie –
    I can’t wait to try these! I have a question though…do you have any tips for rolling chunks of bread dough into perfect little rolls as seen in your pictures? I’ve recently tried a few dinner roll recipes, but when I’ve tried shaping the rolls, the pieces of dough don’t seem to want to mold into a nice round roll. So I end up with these sad looking globs of dough with awkward creases from my efforts to make them round…

    I’d appreciate any advice! Thanks Annie. :)

  • Annie

    I’m not really sure how to describe what I do with words. I may do a photo tutorial on it sometime soon because a lot of people ask this question.

  • Leslie

    Okay that would be wonderful!

  • Thanks for posting this recipe. This is now my favorite roll recipe. So Good!

  • Hi Annie,

    After which step should I freeze the rolls? After they rise for the second time? Or after I bake them?


  • Never mind! I just read above! Thanks!

  • Vpm

    These look great! I want to make these gluten free. I’m wondering if I can sub Bob’s red mill GF bread mix? But it might be tricky because that contains yeast and sugar too. I’ve been looking for a potato roll recipe that uses a GF bread mix, no luck so far. I don’t really know how to do it, so it should be interesting.

  • Vpm

    I think because you use instant yeast and add all ingredients basically at once in this recipe, I should be able to use the mix in place of flour, salt, yeast and sugar.

  • Southernmapart

    The pictures look good. Very difficult to read the recipe on polka dot background with light-colored font. Had to cut and paste.

  • annieseats

    If you let the page fully load, there is a white background behind the words.