Go Back

Leftover Mashed Potato Rolls

Leftover mashed potato rolls are soft, tender yeast rolls made with mashed potatoes and baked until golden brown. Let the dough rise until doubled, then bake the shaped rolls in a 9x13-inch baking dish for a fluffy, pull-apart texture.
Print Recipe Pin Recipe
Prep Time 9 minutes
Cook Time 20 minutes
Rising and resting 2 hours 10 minutes
Total Time 2 hours 39 minutes
Servings: 12 rolls
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup whole milk warmed to 105–110°F
  • 1 packet (1/4 oz) active dry yeast 2 1/4 teaspoons
  • 0.25 cup granulated sugar
  • 1 cup mashed potatoes leftover; at room temperature
  • 1 egg large; at room temperature
  • 4 tbsp unsalted butter melted and cooled
  • 0.5 tsp fine salt
  • 4 cup all-purpose flour
  • 1 nonstick cooking spray for the bowl and baking dish

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Stir the yeast and sugar into the warm milk.
  2. Let the mixture stand for 5–10 minutes, until foamy.
  3. In a large bowl, mix the mashed potatoes, egg, melted butter, and salt.
  4. Stir in the yeast mixture.
  5. Stir in the flour until a shaggy dough forms.
  6. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic.
  7. Lightly spray a large bowl with cooking spray.
  8. Add the dough and turn it once to coat.
  9. Cover and let rise in a warm spot for 1–1 1/2 hours, until doubled in size.
  10. Lightly spray a 9x13-inch baking dish with cooking spray.
  11. Divide the dough into 12 equal pieces and shape into balls.
  12. Arrange the balls in the dish.
  13. Cover and let rise for 30–45 minutes, until puffy.
  14. Heat the oven to 375°F.
  15. Bake the rolls for 18–22 minutes, until golden brown.
  16. Let the rolls rest in the dish for 10 minutes before serving.

Notes

For the softest rolls, let the first rise continue until the dough has doubled in size. Store covered at room temperature for up to 3 days, or freeze for up to 2 months. A plant-based milk and dairy-free butter can be used for a dairy-free variation.