Potato Rolls

(from Tinuviel’s recipe box)

These rolls are fluffy, light, melt in your mouth buttery, and soft. I like to start the sponge the Saturday night, make up the dough in the morning, and have them for Sunday dinner.

Source: My Own Recipe

Prep time: 930 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Breads, Lunch, Rolls


  • 1 cup water, warm
  • 3/4 teaspoon yeast
  • 1 cup mashed potatoes
  • 1/4 cup sugar
  • 1/3 cup butter
  • 2 teaspoons salt
  • 1 egg
  • 4 1/2-5 cups flour


  1. Whisk the water, yeast, mashed potatoes, and one cup flour together in a large bowl the night before. Cover and leave out on the counter.

  2. The next morning, stir in the sugar, butter, salt, egg, and two more cups of flour. Knead in remainder of flour until dough is smooth and elastic.

  3. Let rise 2-21/2 hours, or until dough doubles.

  4. Form rolls however desired. Place on greased cookie sheets, spaced an inch apart.

  5. Rise 1/2-3/4 hour or until very fluffy. Bake at 350 degrees until golden brown.

  6. Serve warm with butter and honey.

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