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    Home » Recipes » Baking

    Jul 24, 2020 · Modified: Feb 22, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income via ads.

    Classic Potato Rolls

    Jump to Recipe Print Recipe

    Classic potato rolls, fresh from the oven and made from scratch. These are absolute perfection and there's no kneading the dough. The mashed potatoes add great taste and texture. Whether it's for a holiday dinner or your favorite weeknight soup or stew. These rolls will be what everybody talks about.

    Note: Some of the links on this page are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is always the same and I only link to and recommend products or ingredients that I use.

    Unbaked potato rolls on a baking pan in the oven
    Leave at least an inch or two between each roll on the baking pan. These rolls get big and puffy!

    Ingredients to have on hand

    • Yeast
    • Russet potatoes
    • Butter
    • Eggs
    • Milk
    • Flour

    Easy to Make, No Kneading

    What I love most about this recipe is its family history (see below). Plus, you don't knead the dough. All you "need" is a sturdy spoon and a large mixing bowl or mixer.

    As an option, you can make these in two easy steps, or over two days - so serving fresh, hot classic potato rolls is a snap with any meal, any time.

    Potatoes in a metal bowl, mashed.
    It all starts with freshly made and mashed potatoes. Some folks use leftover mashed potatoes to make potato rolls, but I think the flavor is best for tender rolls when the potatoes are made fresh for your rolls.

    Use Real (Idaho!) Potatoes

    I know it might be tempting because instant potatoes are quick and easy to fix. But for the very best results with homemade potato rolls, always use fresh potatoes. Of course, since I live in Idaho, I will always recommend Idaho potatoes every time.

    You may be surprised to know how many varieties of potatoes there are! Even the familiar russet potato has plenty of variations. The Idaho Potato Commission maps them all out beautifully for us. I prefer russets for this recipe, they have great flavor and make excellent mashed potatoes, which in turn, makes outstanding potato rolls.

    Two russet potatoes on a cutting board.
    You just need one cup of mashed potatoes for this recipe. That's about one large or two small potatoes. These are large potatoes, so I only used one

    Top Tips and FAQ

    What if my mashed potatoes have lumps?

    A few small lumps here and there are fine. But you do want to mash the potatoes until they are a soft and consistently smooth. Here's a quick tip to help avoid lumps.

    Cook the peeled russet potatoes in boiling water until they are very, very soft. Drain the potatoes using a colander over the sink and cover the potatoes with foil.

    Allow the potatoes to steam for about five minutes. The steam from the hot potatoes will help soften them. Place in a small bowl and mash with a fork or potato masher. These will become the fluffiest mashed potatoes ever.

    Classic Potato Roll dough, rolled out and sliced into wedges on a cutting mat.
    Use a pizza cutter to make "pizza-like" slices with the potato roll dough.

    Roll The Dough, Slice Like Pizza

    This potato roll dough has a thick, soft texture - it's not sticky at all and it rolls out easily. Dust a cutting board with flour and roll out dough with a rolling pin until it's about a ¼ inch thick. I like to slice the dough pizza-style. Use a pizza cutter and slice the dough into wedges, then roll each slice into a cute crescent shape and place on a buttered baking pan.

    Unbaked potato rolls on a baking pan in the oven
    Leave at least an inch or two between each roll on the baking pan. These rolls get big and puffy!


    Potato rolls stacked in a serving basket
    Look at that light dusting of flour on the tops of the rolls, a big clue that means these rolls were made from scratch.

    Storing Classic Potato Rolls

    This recipe makes about 30 rolls, and they are best served fresh on the day you bake them. But 30 rolls may be more than you need for one meal.

    Here's great news! Just pop the baked rolls that you don't need into a plastic freezer bag. Label, date and place the bag in the freezer. These will keep beautifully in the freezer for several months.

    Fresh from the Freezer

    Here's what you do to serve frozen rolls. Remove the bag of frozen rolls from the freezer and let it defrost on the kitchen counter for a few hours. Remove the rolls from the bag.

    Wrap in a bread cloth and warm lightly in the microwave on reduced power (about 50%) for about 2 minutes. These will be hot and tender. Just like they were on the day you baked them.

    A basket full of freshly baked potato rolls.
    Fresh baked and warm from the oven, these potato rolls are pure heaven.

    The Family Story

    This is an Auntie's Favorite from my husband's family. According to my mother-in-law Odessa, this recipe originated with her sister-in-law Katheline who I'm told loved to bake these for holiday gatherings.

    Over the years, these rolls have also been lovingly made by Aunt Linda and Grandma Fulwyler and now my sister-in-law Kristie has taken the lead in our branch of the family in keeping the tradition going. Thanks to all the Aunties who have had a role in these rolls 🙂 and Grandma Fulwyler for starting it all.

    P.S. Check out the photo below from 1965 and all the aunts and uncles together for a family gathering in Rupert, Idaho at Grandma and Grandpa Fulwyler's house.

    Keckler, Sandoval, Fulwyler family gathering in Rupert, Idaho.
    Family gathering in Rupert, Idaho 1965. Special thanks to cousin Cheryl Sandoval for sharing this special picture.

    More Family Favorites

    In addition to this family-favorite recipe for Classic Potato Rolls, I think you might love these recipes:

    • Old Fashioned Chocolate Poundcake is another family recipe! We gobble up this cake so fast. Each bite is moist and chocolatey. The cakes seems to taste better after a day or so. No dry, old leftovers here.
    • Perfect Pie Crust is a great recipe for anyone who doesn't love making pie crusts. Make this easy recipe once and you'll have plenty of crusts for many pies. (These are very freezer friendly.)
    • Crockpot Banana Bread, this one takes baking out of the oven and straight into the Crockpot! It's an easy and delicious way to use up ripe bananas and treat everyone to fresh baked banana bread.
    • Butternut Squash Mac and Cheese, a creamy and satisfying combination of squash, cheese and pasta. The butternut cheese sauce is silky and creamy and includes seasonings that are light and just a bit nutty.

    Keep me Posted

    Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.

    Recipe

    Unbaked potato rolls on a baking pan in the oven

    Classic Potato Rolls

    Fresh from the oven and made from scratch, these no-knead potato rolls are absolute perfection. The mashed potatoes add great taste and texture to Classic Potato Rolls whether it's for a holiday meal or with your favorite soup or stew. Top with Homemade Honey Butter for an incredible treat.
    5 from 86 votes
    Print Rate Pin Recipe
    Prevent your screen from going dark
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Rising Time for the Dough: 3 hours hours 30 minutes minutes
    Servings: 15 people, makes about 30 rolls
    Calories: 282kcal
    Author: Melinda O'Malley Keckler

    Ingredients 

    • 1 package yeast
    • ½ cup warm water
    • 1 cup mashed potatoes
    • ½ cup butter softened
    • 2 eggs beaten
    • 1 teaspoon salt
    • ¼ cup sugar
    • 1 cup warm milk scalded then cooled
    • 6 cups flour

    Instructions

    Prepare the Dough

    • Dissolve yeast in warm water. Mix potatoes, butter, sugar, salt and eggs then add the yeast and water mixture and the cooled milk.
      Add flour and mix until combined. The dough will be stiff.
      Place in a greased bowl, cover and let rise for 2-3 hours. Proceed to the next step and "Make the Rolls."
      Or, if making ahead of time, place the covered bowl in the refrigerator for the next day. Remove from the refrigerator and let the dough sit in the bowl for about an hour at room temperature, then proceed with the directions below.

    Make the Rolls

    • Dust a cutting board with flour and roll out dough with a rolling pin until about a ¼ inch thick.
      Using a round cookie cutter, cut into rounds then fold over to create a half-moon or slice pizza-style and roll each slice into a cute crescent shape.

    Bake

    • Brush a large baking sheet with butter and place rolls on the sheet. Allow to rise for about 90 minutes.
    • 350° for 20-30 minutes

    Nutrition

    Calories: 282kcalCarbohydrates: 46gProtein: 7gFat: 8gSaturated Fat: 4gCholesterol: 40mgSodium: 177mgPotassium: 127mgFiber: 2gSugar: 4gVitamin A: 247IUVitamin C: 3mgCalcium: 32mgIron: 2mg

    Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

    Tried this recipe? Or pin for later.Mention @crinkledcookbook or tag #crinkledcookbook

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    1. Nick says

      September 26, 2022 at 9:45 am

      5 stars
      The rolls are amazing. I’m so glad I tried this recipe. Will make the rolls again and again.

      Thank you!

      Reply
      • Melinda O'Malley Keckler says

        September 27, 2022 at 8:01 am

        I'm glad you enjoyed them!! Thanks for the five star rating Nick!

        Reply
    2. Agnieszka says

      December 02, 2021 at 8:24 am

      5 stars
      I had some leftover cooked potatoes and made these rolls with my kids. So easy to make and delicious! Will make them again for sure.

      Reply
    3. Brianna says

      December 01, 2021 at 7:36 pm

      5 stars
      These rolls are so soft and fluffy! Perfect for dipping in beef stew.

      Reply
    4. Debra says

      December 01, 2021 at 5:21 am

      5 stars
      Loved how easy these were to make and they came out so light and fluffy too!

      Reply
    5. Alexandra says

      November 30, 2021 at 11:54 pm

      The perfect way to use up mashed potatoes! These rolls are absolutely delicious and make the perfect side to a hearty bowl of soup.

      Reply
    6. Bernice says

      November 30, 2021 at 10:23 pm

      5 stars
      Thank you!! I've been looking for a potato roll recipe for a while. I have to try these out for sure!

      Reply

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    Hello there, my friends! It's so great to have you here. My name is Melinda and I absolutely love home cooking. I've been creating delicious recipes for my family for over 30 years. Fun fact about me, I used to work as a TV journalist. Stick around, explore the Crinkled Cookbook, and make great meals at home!

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