Easy make-ahead potato rolls

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This post was first published way back in 2012. It’s still a great recipe… maybe you’ll get the chance to try it out this month? 🙂   >>>

I feel sorry for people in whose houses dinner rolls are just for dinner time. (I actually don’t know anyone like this, probably because I wouldn’t get along well with such an odd creature.) In our house, they are breakfast rolls, snack rolls, lunch rolls, picnic rolls, and just-because rolls. We heart them. I especially love a soft, just-sweet-enough potato roll. Now that’s goodness. So I thought I’d introduce you to my go-to potato roll recipe. Click through to meet them!

These rolls come straight out of the basic Betty Crocker cookbook. It’s an oldie but goodie. Here are my favorite things about this recipe:

* It is easy enough to throw together quickly.

* It uses all basic ingredients that you probably keep on hand all the time, except for the mashed potatoes. Every time I make mashed potatoes, I put aside 1 c. to bake these beauties later that week.

* It can be made ahead of time and sit in the fridge for up to five days. Just take some dough out each day and you’ve got fresh rolls in just over an hour. (An easy pleaser for company.)

So without further ado, potato rolls, reader. Reader, potato rolls. I’m sure you’ll get along great.

Easy make-ahead potato rolls
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
  • 1 package regular active dry yeast (2¼ t)
  • 1½ c warm water (105* to 115*)
  • 1 c lukewarm mashed potatoes, unseasoned
  • ⅔ c sugar
  • ⅔ c butter or margarine, softened
  • 1½ t salt
  • 2 eggs
  • 7 to 7½ c all-purpose flour
  1. In a large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, butter, salt, eggs and 3 cups flour. Beat with electric mixer on low speed 1 minute or until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
  2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no more than 5 days.
  3. Gently push fist into dough to deflate. Divide dough into 4 equal pieces. Use one-fourth of the dough for any dinner roll variation (see notes).
Crescent Rolls Grease cookie sheet. Roll one-fourth of potato roll dough into 12-inch circle about ¼ inch thick on well-floured surface. Spread with softened butter. Cut circle into 16 (or 8, for bigger rolls) wedges. Roll up each wedge, beginning at rounded edge, stretching dough as it is rolled. Place rolls, with points underneath, on cookie sheet and curve slightly. Brush with softened butter. Cover and let rise in warm place about 1 hour or until dough has doubled in size. Heat oven to 400*F (or 375* if your oven runs hot). Bake 15 minutes. Four-leaf Clover Rolls Grease bottom and sides of 8-10 medium muffin cups. Shape one-fourth of potato roll dough into 2-inch balls. Place 1 ball in each muffin cup. With kitchen scissors, snip each ball completely in half, and then in fourths. Brush with softened butter. Cover and let rise in warm place about 1 hour or until dough has doubled in size. Heat oven to 400*F (or 375* if your oven runs hot). Bake 15 minutes.

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  • KWeight
    August 10, 2012

    I always overestimate how much mashed potatoes to make and have a ton of leftovers, so this is a great idea! (Way better than my ill-fated fried potato patty idea…)
    Question on bread making though: how important is the water temperature? Do you actually measure it with a thermometer?

    • Evelyn
      August 10, 2012

      The water temperature is actually really important. If the water is too cool, it won’t be warm enough to activate the yeast. But if it is too hot, the yeast is stunted and will not work the same way. I don’t measure the temp because I have Starbucks hands and can estimate the correct temp fairly well… but until you get to that point, it’s a good idea to use a thermometer. If you are really interested, this link goes into depth about how the temperature of the water interacts with other factors to create a really great bread recipe. http://rhubarbpatch.blogspot.com/2005/11/art-of-bread-temperature.html. Happy baking!

  • Kim
    March 10, 2014

    There’s nothing like the taste and smell of fresh rolls. Yum.

    I hope you are doing well, Evelyn.

  • Lynda
    March 15, 2014

    Many thanks for sharing, Evelyn!

    I’m making a list while I finish a very long, very testing essay, and next weekend (maybe the one after as well), I’ll be trying out these rolls, along with Artisan Bread from Attic24, and some of my standard shortbread. The days are getting cooler here (Australia), so we all need a bit more cosy food.

    Congratulations on the birth of your daughter, too! I hope all is going well.


    • Evelyn
      March 15, 2014

      Hi Lynda! Thanks to you for reading! Your baking sounds lovely. I’m a bit of a shortbread addict, so slightly jealous over here…. 😀 Thanks for commenting!

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