Okay, here we go! Let’s bake some memories together.

Remember those Sunday dinners at Grandma’s? The aroma of roast chicken, the boisterous laughter, and, most importantly, the basket overflowing with the softest, most pillowy rolls imaginable? For me, those rolls were the highlight. They weren’t just bread; they were warm hugs in carbohydrate form. I’ve tried countless recipes over the years, attempting to recapture that magic. Some were dense, others dry, and a few…well, let’s just say they were better suited as hockey pucks. But I never gave up on my quest. I wanted to create a version of those rolls that my family would adore.

After years of experimenting, tweaking, and, yes, even a few failures that ended up as breadcrumbs, I finally cracked the code. And the secret ingredient? Potatoes! These aren’t just your average rolls; they’re fluffy potato rolls, and they are seriously addictive. The potatoes add a subtle sweetness and an unbelievably soft texture that will have everyone reaching for seconds (and maybe thirds!).

I remember one particularly hectic Thanksgiving. The turkey was taking longer than expected, my daughter was having a meltdown because her favorite sweater was missing, and I was pretty sure the gravy was about to scorch. But then, I pulled these fluffy potato rolls out of the oven. The smell alone seemed to calm the chaos. My son, who’s usually a picky eater, devoured three of them slathered in butter. My husband declared them “the best rolls ever.” And even my daughter, mid-tantrum, managed a smile as she munched on one. In that moment, amidst the Thanksgiving mayhem, those fluffy potato rolls brought a sense of peace and connection.

This recipe isn’t just about the ingredients; it’s about the feeling you get when you share something you’ve made with love. It’s about creating those warm, comforting memories for your own family. And trust me, even if you’re a baking newbie, you can do this! I’m going to walk you through every step, sharing all the tips and tricks I’ve learned along the way. My goal is to help you achieve the same fluffy potato rolls success in your kitchen that I have in mine. These fluffy potato rolls are truly special.

One of my biggest struggles was always getting the dough just right. Too dry, and they’d be tough. Too wet, and they’d be flat. The potatoes, however, work wonders to keep the dough moist and pliable. The result? Fluffy potato rolls that are light as air. I promise, once you try this recipe, you’ll never go back to ordinary rolls again.

So, grab your apron, preheat your oven, and let’s get baking! I can’t wait for you to experience the joy of serving these amazing fluffy potato rolls to your loved ones. I guarantee they’ll be a hit! Let’s create some fluffy potato rolls magic together and don’t be afraid to ask questions!

Ingredients

Okay, let’s talk ingredients. Don’t worry, you probably have most of these in your pantry already. And I’ll give you some tips on substitutions and where to save a little money. For perfectly fluffy potato rolls, you’ll need:

2 cups (473ml) lukewarm milk: I usually use 2% milk because that’s what we have on hand, but whole milk will give you a richer flavor and a slightly softer texture for your fluffy potato rolls. You can even use non-dairy milk like almond or soy, but just make sure it’s unsweetened.

2 ¼ teaspoons (1 packet) active dry yeast: Make sure your yeast isn’t expired! That’s a common mistake that can lead to flat, sad rolls. I prefer active dry yeast, but instant yeast works too – just skip the proofing step.
¼ cup (50g) granulated sugar: The sugar feeds the yeast and also adds a touch of sweetness to the fluffy potato rolls. You can reduce it slightly if you prefer a less sweet roll.
1 teaspoon salt: Salt is crucial for flavor! Don’t skip it.

1 large egg: This adds richness and helps bind the dough together for these amazing fluffy potato rolls.
6 tablespoons (85g) unsalted butter, melted: Butter is what gives these rolls their tenderness and flavor. I always use unsalted so I can control the amount of salt in the recipe. If you only have salted butter, just omit the teaspoon of salt listed above.
1 cup (about 2 medium) cooked and mashed potatoes: This is the secret ingredient! Russet potatoes work great, but Yukon Golds will give you an even creamier texture, leading to the best fluffy potato rolls. Make sure your potatoes are smooth and lump-free. I usually boil mine, but you can also bake them. You can even use leftover mashed potatoes! Just make sure they aren’t heavily seasoned.

5 ½ – 6 cups (660g – 720g) all-purpose flour: The amount of flour you need will vary depending on the humidity and the type of potatoes you use. Start with 5 ½ cups and add more gradually until the dough is smooth and slightly sticky.

A few extra tips:

Budget-friendly: Potatoes are super affordable! You can often find them on sale. Also, look for store-brand flour and butter to save even more.

Storage: Store your flour and yeast in airtight containers in a cool, dry place to keep them fresh.
My family’s preference: My kids love it when I use Yukon Gold potatoes! They say the rolls are extra soft and sweet. My husband loves them no matter what, but he always asks for extra butter on top!
When the dough is just right, you’ll be rewarded with the best fluffy potato rolls.

Step-by-Step Instructions

Alright, let’s get down to business! Don’t be intimidated – I’m going to break it down into easy-to-follow steps. Remember, even if you don’t get it perfect the first time, these fluffy potato rolls are totally worth the effort.

Proof the yeast: In a large bowl, warm milk to about 110-115°F (43-46°C). Add sugar and yeast. Let stand for 5-10 minutes, or until foamy. This step ensures that your yeast is active and will help the dough rise properly. If it doesn’t foam, your yeast might be old, and you’ll need to start over. I learned this the hard way after wasting an entire batch of ingredients!Did you know that the temperature of the milk is crucial for activating the yeast? Too hot, and you risk killing the yeast, rendering it useless. Too cold, and the yeast won’t activate properly, leading to a dough that doesn’t rise. Aim for that sweet spot between 110-115°F for best results.
Combine wet ingredients: Add the melted butter, mashed potatoes, egg, and salt to the yeast mixture. Mix well until everything is combined. The potatoes might make the mixture look a little lumpy, but don’t worry; it will all come together in the end.Don’t be afraid to get your hands dirty here! While a mixer works wonders, there’s something satisfying about feeling the dough come together. Ensure the melted butter isn’t too hot, as it could cook the egg slightly. A gentle hand ensures a smooth and even mixture.

Add flour: Gradually add the flour, starting with 5 ½ cups. Mix on low speed with a dough hook (or by hand) until the dough comes together. If the dough is too sticky, add more flour, one tablespoon at a time, until it forms a smooth, slightly sticky ball. Be careful not to add too much flour, or your rolls will be dense.The amount of flour can vary based on humidity and the type of potatoes used. Start with the recommended amount and adjust as needed. The goal is a dough that’s slightly sticky but still manageable. Adding flour gradually prevents over-drying, ensuring those light and airy rolls.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it’s smooth and elastic. Alternatively, you can knead it in a stand mixer with a dough hook for about 5 minutes. The dough should be soft and slightly tacky, but not sticky. If it sticks to your hands, add a little more flour, but just a tiny bit at a time.Kneading develops the gluten, giving the rolls their structure and elasticity. Whether you knead by hand or with a mixer, ensure the dough is smooth and pliable. A slightly tacky dough is ideal – it indicates proper hydration, leading to soft and fluffy rolls.
First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating all those air bubbles that will make your rolls so light and fluffy. I like to put my dough in a slightly warmed oven (turned off, of course!) to create a warm, draft-free environment.Patience is key during the first rise. Find a warm, draft-free spot for the dough to work its magic. A slightly warmed oven (turned off!) or a sunny windowsill can do the trick. The dough should double in size, indicating the yeast is active and producing those essential air bubbles.

Shape the rolls: Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth ball.Punching down the dough releases excess air, preparing it for shaping. Dividing the dough evenly ensures uniform rolls. Rolling each piece into a smooth ball creates a neat and tidy appearance, perfect for baking.
Second rise: Place the rolls in a greased 9×13 inch baking pan. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy. They should almost double in size again.The second rise allows the rolls to develop their final shape and texture. A warm environment encourages the yeast to continue working, creating those light and airy rolls we all crave. Ensure the rolls are puffy before baking – this indicates they’re ready for the oven.
Bake: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter or an egg wash (1 egg beaten with 1 tablespoon of water) for a golden-brown crust. Bake for 20-25 minutes, or until golden brown on top.Baking at the right temperature ensures the rolls cook evenly and develop a beautiful golden-brown crust. Brushing with melted butter or an egg wash adds flavor and shine. Keep a close eye on the rolls – they’re done when they’re golden brown and sound hollow when tapped.

Cool and serve: Let the rolls cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm with butter, jam, or alongside your favorite meal.Cooling the rolls slightly before serving prevents them from becoming soggy. A wire rack allows air to circulate, ensuring they cool evenly. Serve warm with your favorite toppings or alongside a hearty meal – these rolls are the perfect addition to any occasion.

Tips and Tricks:

Don’t overmix: Overmixing the dough can develop too much gluten, resulting in tough rolls.

Warmth is key: Make sure your milk is lukewarm, not hot, or it will kill the yeast. Also, find a warm spot for the dough to rise.
Brush with butter: Brushing the baked fluffy potato rolls with melted butter right out of the oven adds extra flavor and shine.
My kids love to help shape the rolls! It’s a great way to get them involved in the kitchen.

These fluffy potato rolls are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.

I’ve learned so much about making these fluffy potato rolls through trial and error. Don’t be afraid to experiment and find what works best for you!

Serving Ideas

Okay, so you’ve baked a batch of beautiful fluffy potato rolls. Now what? Well, the possibilities are endless! These rolls are so versatile that they can be served with just about anything. Here are some of my family’s favorite ways to enjoy them:

With soup or chili: There’s nothing better than dipping a warm, fluffy potato roll into a bowl of hearty soup or chili on a cold day. It’s the ultimate comfort food combination!
As a side to dinner: These rolls are the perfect accompaniment to any meal, from roast chicken to pot roast to spaghetti. They add a touch of warmth and homemade goodness to any dinner table.
For sandwiches: Slice these rolls in half and use them as sandwich buns. They’re soft enough to bite into easily but sturdy enough to hold all your favorite fillings. My kids love them with ham and cheese.

With butter and jam: Sometimes, the simplest things are the best. A warm fluffy potato roll slathered with butter and your favorite jam is a delicious treat any time of day.
For sliders: Use mini fluffy potato rolls to make sliders for parties or game day. They’re the perfect size for little hands (and big appetites!).
As breakfast rolls: Warm them up and serve them with scrambled eggs, bacon, and sausage for a hearty breakfast.

Leftover transformation: If you have any leftover fluffy potato rolls (which is rare in my house!), you can use them to make bread pudding or croutons.

Occasions:

I make these rolls for just about every occasion, from Sunday dinners to holiday gatherings to potlucks. They’re always a crowd-pleaser! They are the perfect fluffy potato rolls for every occasion.

Portion sizes:

I usually make a batch of 12 rolls, which is enough for my family of four with a few leftovers. If you’re feeding a larger crowd, you can easily double or triple the recipe.

Family feedback:

My family absolutely loves these rolls! They always ask for them, and they’re usually gone in a matter of minutes. My son even says they’re better than store-bought rolls (which is high praise coming from him!). My husband will take them to work and make a sandwich for lunch with the fluffy potato rolls.

These fluffy potato rolls are more than just a side dish; they’re a way to bring people together and create lasting memories.

FAQs

I’ve gotten so many questions about this recipe over the years, so I thought I’d answer some of the most common ones here. Hopefully, this will help you troubleshoot any issues you might encounter while making your own fluffy potato rolls.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can! If you’re using instant yeast, you can skip the proofing step and add it directly to the dry ingredients. Just make sure to use the same amount (2 ¼ teaspoons).

Q: My dough isn’t rising. What am I doing wrong?

A: There are a few possible reasons why your dough isn’t rising. First, make sure your yeast isn’t expired. Second, make sure your milk isn’t too hot; it should be lukewarm (around 110-115°F). Third, make sure you’re letting the dough rise in a warm place. If your kitchen is cold, try placing the dough in a slightly warmed oven (turned off, of course!).

Q: Can I make the dough ahead of time?

A: Absolutely! You can make the dough the day before and store it in the refrigerator. Just let it rise in the fridge overnight, then shape the rolls and let them rise again before baking. This is a great way to save time on busy days. I’ve even made the fluffy potato rolls two days ahead with no issue.

Q: Can I freeze the rolls?

A: Yes, you can freeze both the unbaked and baked rolls. To freeze unbaked rolls, shape them and place them in a freezer-safe container. When you’re ready to bake, let them thaw in the refrigerator overnight and then let them rise before baking. To freeze baked rolls, let them cool completely and then wrap them tightly in plastic wrap and foil. Reheat them in the oven at 350°F (175°C) until warmed through.

Q: Can I make these rolls gluten-free?

A: I haven’t tried making these rolls gluten-free, but I’m sure it’s possible with a good gluten-free flour blend. You might need to adjust the amount of liquid, so start with less and add more as needed. I recommend looking for a gluten-free bread recipe that uses potato flour as a base for inspiration.

Q: Can I reduce the amount of salt?

A: Yes, you can definitely reduce the amount of salt if you’re watching your sodium intake. You can reduce it by half or even omit it altogether. Just keep in mind that the salt does add flavor, so the rolls might taste a little bland without it.

Q: My rolls are too dense. What did I do wrong?

A: If your rolls are too dense, you might have added too much flour or overmixed the dough. Be careful not to add too much flour, and don’t overmix the dough. Also, make sure you’re letting the dough rise long enough. The recipe for fluffy potato rolls is something I’m happy to share.

These fluffy potato rolls are sure to impress if you can get these small details correct.

Conclusion

Well, there you have it! My recipe for the most delicious, fluffy potato rolls you’ll ever taste. I hope you’ll give it a try and experience the joy of sharing these warm, comforting rolls with your loved ones. This recipe is more than just a set of instructions; it’s a piece of my heart, passed down through generations and perfected over years of experimentation. I’m so excited for you to make these fluffy potato rolls.

Remember, baking is all about practice and patience. Don’t be discouraged if your first batch isn’t perfect. Just keep trying, and you’ll get there! And most importantly, have fun!

Here are a few final tips to help you succeed:

Use a kitchen scale for accuracy. Measuring your ingredients by weight is the best way to ensure consistent results.

Don’t be afraid to experiment with different types of potatoes. Russets, Yukon Golds, or even sweet potatoes can all be used in this recipe.
Brush the rolls with melted butter before and after baking for extra flavor and shine.

My family loves these rolls so much that I often make a double batch and freeze half for later. Sometimes, I add a little bit of garlic powder to the dough for extra flavor. Other times, I sprinkle the tops with sesame seeds before baking. The possibilities are endless!

I truly believe that these fluffy potato rolls are something special. They’re the perfect combination of soft, sweet, and savory, and they’re sure to become a family favorite in your house, just like they are in mine. I would love to know that you are creating fluffy potato rolls in your home kitchen.

So, what are you waiting for? Get in the kitchen and start baking! And don’t forget to leave a comment below and let me know how your rolls turn out. I can’t wait to hear from you! Enjoy those fluffy potato rolls!

Top 10 Delicious Fluffy Potato Rolls

Print Recipe

These fluffy potato rolls are incredibly soft and flavorful, perfect for sandwiches, sliders, or enjoying on their own. This recipe provides instructions to make ten rolls that will be a family favorite.

Author: Kiera

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours

Yield: 10 rolls
Category: Bread
Method: Baked

Cuisine: American

Ingredients

Scale

1 cup warm milk (105-115°F)
2 ¼ teaspoons active dry yeast

¼ cup granulated sugar
½ cup mashed potatoes (cooled)
¼ cup unsalted butter, melted

1 large egg
1 teaspoon salt
3 ½ – 4 cups all-purpose flour, plus more for dusting

2 tablespoons melted butter, for brushing

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.

Add mashed potatoes, melted butter, egg, and salt to the yeast mixture. Mix well.
Gradually add the flour, starting with 3 ½ cups, until a soft dough forms. The dough should be slightly sticky.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into 10 equal pieces.
Roll each piece into a smooth ball and place them on a baking sheet lined with parchment paper.

Cover the rolls with plastic wrap and let rise for another 30-45 minutes, or until puffy.
Preheat oven to 375°F (190°C).
Brush the rolls with melted butter.

Bake for 15-20 minutes, or until golden brown.
Let the rolls cool on a wire rack before serving.

Notes

For extra flavor, brush the rolls with garlic butter after baking.