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.
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
Notes
A few small lumps here and there in the mashed potatoes are fine. But you do want to mash the potatoes until they are soft and consistently smooth. 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. Serve warm potato rolls with Pinto Bean Chili or Crockpot Clam Chowder for a delicious, family-favorite meal!