Potato Rolls

4.9
(105)
88 Reviews
37 Photos

I have been eating these potato rolls since I was a kid. I don't know where the recipe came from, but I remember my grandmother making them. They freeze well and taste great when split open and toasted.

Submitted by Derrick Van Hoeter
Updated on November 3, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Close up on a bunch of potato rolls, with one sliced in half and smeared with butter.
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Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 20 mins
Servings:
24
Yield:
2 dozen
Jump to Nutrition Facts

Ingredients

  • 2 ¼ teaspoons active dry yeast

  • ¼ cup warm water

  • 1 cup scalded milk, cooled

  • ½ cup prepared mashed potatoes

  • ¼ cup vegetable shortening

  • ¼ cup white sugar

  • 1 ½ teaspoons salt

  • 1 large egg, beaten

  • 4 ½ cups all-purpose flour

Directions

  1. Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

    Yeast dissolving in warm water.

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  2. Mix milk, mashed potatoes, shortening, sugar and salt together in a bowl.

    Milk, mashed potatoes, shortening, sugar and salt mixed together in a bowl.

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  3. Add yeast mixture and egg.

    Yeast mixture and egg added to bowl.

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  4. Stir in 2 cups flour until incorporated. Stir in remaining 2 1/2 cups flour to make a soft dough.

    Flour added until a soft dough forms.

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  5. Transfer dough to a lightly floured surface and knead until smooth and elastic, about 7 minutes.

    Dough transferred to a floured surface and kneaded until elastic.

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  6. Place dough into a lightly greased bowl and turn once to coat all sides with oil.

    Dough transferred to a greased bowl and turned so all sides are coated.

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  7. Cover the bowl and set in a warm place until dough has doubled in size, about 1 hour.

    Dough doubled in size.

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  8. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.

    Dough punched down and formed into a ball, letting rest again.

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  9. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.

  10. Shape dough into 24 rolls. Place rolls onto the prepared baking sheets and let rise until dough springs back when you touch the side of a roll with your fingertip, 25 to 40 minutes.

    Dough shaped into rolls and placed on prepared baking sheet.

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  11. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

    Rolls baked until golden-brown.

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Recipe Tips

You can substitute 5 tablespoons of unsalted butter for the 1/4 cup of vegetable shortening if you like.

Variation: After Step 5, roll the dough to a thickness of about 1/2 inch. Cut out 4-inch diameter circles, brush each circle with a mixture of melted butter and olive oil, fold in half, and bake as directed. Brush the tops of the warm rolls again with more of the butter-oil mixture.

Nutrition Facts (per serving)

125 Calories
3g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 125
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 9mg 3%
Sodium 166mg 7%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 3g 6%
Vitamin C 0mg 0%
Calcium 18mg 1%
Iron 1mg 7%
Potassium 64mg 1%

* 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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