The Boastful Baker

because every cook praises her own broth

Best rolls ever. End of story.



Back in February, I tweeted (and in effect Facebooked*) a request for a good potato roll recipe. Sadly I only got one response. Not so sadly, the response I got yielded my new favorite dinner rolls.

The boyfriend’s boss provided the recipe. I believe she told me that it’s her mother’s recipe. Susan, thank you for giving me such a great recipe! It’s a recipe that I will more than likely commit to memory and use for the rest of my baking days.

* I have it set up so that my tweets on Twitter are automatically posted to Facebook as status updates. A lot of people think I spend an absurd amount of time updating Facebook. I don’t. But I do write a lot of tweets.


I’ve made these rolls 3 or 4 times and it’s pretty likely I’ll make them again this weekend. Like most bread, they’re best fresh out of the oven. But these taste nearly as good as fresh when lightly reheated. Even better, they taste nearly as good as fresh when lightly reheated and 4 days old. This is what makes them the best rolls ever. It’s easy to make homemade bread that tastes wonderful fresh from the oven. It’s not so easy to make homemade bread that tastes nearly as good as fresh when it’s several days old.

These potato rolls are incredibly delicious and soft and tender and buttery and delicious and pillowy. They’re good by themselves or with a hint of butter. Make them a little larger and use them as sandwich rolls.


I did make a couple of slight modifications to the recipe I was given. The main thing I altered is the use of butter instead of shortening. I also added a little bit of honey in lieu of a little bit of sugar.

I also made a batch of these using half wheat and half white flour. I like the all white flour ones better but the wheat ones were pretty tasty as well.

Best Rolls Ever aka Potato Rolls

Yields approximately 30-36 dinner rolls


  • 1 cup mashed potatoes (You’ll need enough potatoes to make 1 cup of mashed potatoes…)
  • 2/3 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup scalded milk (I used 2%)
  • 5 to 6 cups flour (I used half bread flour and half unbleached all-purpose flour)
  • 1 packet dry active yeast
  • 1/2 cup lukewarm reserved potato water with 1 teaspoon sugar added to it.


  1. Boil potatoes until tender. Drain water, reserving 1/2 cup for use in rolls. Finely mash potatoes and measure 1 cup for rolls. Cool mashed potatoes to nearly room temperature.
  2. Dissolve yeast in the lukewarm potato water. Set aside for 5 minutes. (It should be foamy after 5 minutes.)
  3. In bowl of stand mixer with paddle attachment, mix together mashed potatoes, butter, eggs, sugar, honey and salt. Mix together on medium speed for about 2 minutes.
  4. Add yeast mixture to lukewarm milk. Stir.
  5. Add the yeast and milk mixture to the potato mixture. Mix on low speed until blended.
  6. Gradually add flour (one cup at a time) until a soft dough forms.
  7. Switch to the dough hook attachment on the stand mixer and knead for about 5 minutes at low speed.
  8. Place dough in lightly oiled bowl. Put dough is a slightly warm place, cover it and let the dough double.
  9. Punch down dough and shape into rolls. Place rolls about  1 1/2 inches apart on parchment paper lined baking sheets. I have pretty large baking sheets and I used two.
  10. Sprinkle rolls with a touch of flour if desired. Let dough rise again.
  11. Bake in a preheated oven set at 400 degrees for approximately 12 minutes.



  1. These look so good… and I love. love that they reheat well.
    I saw you picture on Flicker in the kitchen group…
    We bake all the time around here… my kids have a love affair with all things that require flour!
    Thanks for the recipe. I will try it soon!

  2. These look so fluffy and delicious!

  3. These look sooo good, I can’t have butter, can I just sub shortening for butter?

  4. oooh!looks yummy. by 400 degrees, do you mean degrees celcius/ farenheit?

  5. I do not know how to tweet and maybe that’s a good thing. I love this recipe! I’ll have to give these a while, since this is our favorite white bread. Thanks!

  6. These look wonderful and thank you for the recipe! Do you think they could be used as buns for sliders too?

  7. Melissa,

    Thank you so much for sharing this recipe. The rolls are absolutely great.

  8. These look so delish!!!!! I’m at the office and will be thinking of this bread all day now! :)

  9. These rolls look delicious. Thanks so much for sharing the recipe with us. Just came across your blog for the first time and I’m looking forward to reading more.

  10. rolls look a-maz-ing! Can’t wait to try them, I’ve been on a bread kick lately.

    ps-how do you set your twitter to update your FB? I’d loove that!

  11. So I forgot to tell you that I made the potato rolls on Sunday. SO DARN GOOD! And I’m terrible at making bread. Thanks for the recipe – I love potato bread!

  12. These are seriously my favorite rolls! Thank you so much for the recipe. The first batch I made was a half batch (16 rolls) and my boyfriend and I ate all but 4 that night! I’m making them again tonight to use a burger buns!

    Really, everyone should try this recipe… it’s AMAZING!

  13. What happened to the eggs?

    • Oops, I didn’t type them into the recipe. I’m fixing it now….they’re added with the butter, sugar and such in step 3.

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  15. My husband talked About when his aunt made potato rolls 50 years ago. So I went searching for a recipe to try them. Found your recipe and made them. They were beautiful tasty light and fluffy little gems. I had one very happy hubby. I am printing that recipe off and it’s going in my binder, I can see many rolls in the future.
    Thank you.

  16. Hate to jump into an old conversation here, but these are VERY good. I just made them for dinner tonight and my 4 year old ate at least 5 of them. (I won’t admit to how many I ate!)

  17. Wow, these rolls were spectacular! I made a batch today then turned them into mini bacon mushroom cheeseburgers. Suffice it to say, not a crumb was left behind…

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  19. i just found your paige looking for fig newton bars im going to make them tonight we have a huge fig tree and trying lots of recipes with them i have been trying to find a potato bun recipe forever will be trying this one tomorrow for hamburger buns. we have dewberries here and birds eye peppers i made a sweet hot dewberry fig pepper jelly and it you have a recipe for pretzel rolls ?

  20. Can I adjust this to use the instant yeast instead of dissolving it in the liquid,
    adding it to the flour mix?

  21. Hi, thanks for the recipe! Do you think these could be prepped a day ahead up to and including step 10, refrigerated overnight and pulled out for second rise right before baking?

  22. Can I use instant mashed potatoes

  23. I doubled the recipe for a large family gathering and the rolls were a tremendous success. People who weren’t eating carbs gave in to try one and ended up eating two! Granddaughter,who is thin as a rail and only 10 yrs. old, ended up eating 4 of them between dinner and the early evening, and they were huge rolls!!! The dough was so very wet, I needed 7 cups of flour for each recipe and the dough was still sticky, so I had a lot of dough and the rolls were huge. The family is lining me up to make more at the next dinner. Try them! You won’t be sorry. Thank you so much for the recipe!!

  24. Question? Can you make the recipe a head of time so instead of letting it rise on the counter let it rise in the fridge up to 24 hours?

  25. Thank you for the recipe. I don’t want to buy potato flour as I always have potatoes at home.

    I am a newbie in baking. How many tsp or oz is 1 packet active dry yeast? Also if I halve / quarter the recipe, do I halve / quarter all ingredients or the yeast remains the same? Thank you.

  26. Looks YUMMY !!!! :-) :-) :-)

    Can we also have the original recipe ????
    Then I can make it both ways and see which way I like better !!!!
    :-) :-) :-)
    Can’t wait to try them !!!!

  27. Making these today to accompany our Christmas dinner. Thanks for the recipe!!!

  28. I saw your recipe today when I thought I’d lost mine and was searching google. I found my roll recipe. It was my MIL’s holiday recipe. The rolls are so addicting because they have potatoes, yeast, salt, baking powder & soda and they can’t fail. I actually ran down the recipe in a 1965 Eastern Star Cookbook.

    Grandma Nina’s Potato Rolls

    1 qt scalded milk
    1 c. Shortening
    1 pkg yeast
    5 tsp water
    1 c. mashed potatoes
    2 tsp salt
    1 tsp baking powder
    1 tsp soda

    Combine milk, shortening and sugar; let stand to cool. Dissolve yeast in warm water. Add yeast, mashed potatoes and 4 cups flour. Let rise in warm place until double. Punch down. Add enough flour to knead. Roll out and cut into circles. Place pat of butter in center & fold over. Let rise. Bake at 450 until golden. Rub tops of warm rolls with a stick of butter.

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  31. Made these yesterday, and they turned out perfectly. delicious!!! Amazing texture. I’m just delighted with them. Thanks for the recipe.

  32. I was so happy to get this recipe. <3 I last made potato rolls thirty years ago when still a teenager, from my mother's Betty Crocker cookbook. Had been thinking about them all this time. Perfect recipe. (Only thing I remembered doing differently back then was rolling it out and buttering, and I do mean REAL butter!, the top of the rolled dough, folding, rolling, buttering, 2x, and then cutting with my biscuit cutter, buttering again, then folding each circle in half and placing in the pans to rise… So tender, so good! Thank you! :)

  33. OMG! Thank you so much! These are incredible — amazing texture and flavor. I wanted to try making potato rolls (using all organic ingredients) for my boyfriend, who eats the commercial potato rolls from the grocery store quite happily. He loved these. I will keep making them.

  34. I made these rolls this weekend and also made mini loafs……they turned out perfect! I added the sugar to the yeast to confirm it was active and it worked!
    So…this recipe is our #1 of all times and the bread is like gold in our house! Would like to know if there was a version similar to this one for sour dough??? Thanks for the recipe!

  35. Wow! Definitely the best. Thanks for sharing it.

  36. Do you have the original recipe that you were given? I would like to try that one.

    Thank you

  37. My Mother made wonderful potato rolls. I am searching for her recipe, but want to find others, just in case no one in the family has it. I remember she would rice the potatoes into the dough so there were no lumps. She would roll the dough out and cut circles with a biscuit cutter. Then she would dip them in melted butter and fold them over, before baking. She only made these on Holidays, but they are an amazing lifelong memory.

  38. I am in the middle of making this recipe for a luncheon tomorrow. I usually make my mom’s recipe which makes umpteen loaves, rolls, etc. This recipe is so close to our old family recipe, I decided to try it. I will provide the after results later this afternoon. Thank you for sharing this recipe!

  39. Just made a batch of these rolls last night for my family holiday dinner, and even though I also served a really great (and expensive!) beef tenderloin, everyone’s favorite part were the rolls. They really are the best rolls ever, especially right out of the oven. Very easy recipe, although dough was pretty sticky to work with, was definitely worth it in the end!

  40. Oh my god these are absolutely amazing. I’ve been recently experimenting with milk buns but these are next level amazing!

    I wonder what it would taste like to replace potatoes with sweet potatoes. I think I’m going to give it a go.

    Does anyone know if milk scalding adds any actual value to the recipe? Or is this because it is a recipe that has been passed down the family where milk once wasn’t pasteurised? If scalding adds flavour intensity I’m all for it, but if its a step I can remove its one less thing to worry about.

  41. I was also looking for a recipe like my mother’s…this is very close except we ATE the potatoes and used the cooking water from the potatoes for bread! I don’t recall milk being used at all. Potato water is very starchy….the dough was likely wetter than this recipe but could be compensated with a bit more flour if needed. She would also form the dough into a ball, pinch it, and rub its ‘nose’ in the buttered pan and flip it into place. When the rolls were baked, she would also use any little goody left off the butter wrappers, or the end of a stick of butter, to slather over the top of the rolls shortly after coming out of the oven (I highly recommend this!) I’m going to try this recipe.
    I believe my mother used the same dough for sweet rolls/sticky buns…make the dough, roll it out in about a 12×15″ (guessing) square of dough, dot with softish butter, add cinnamon, (nutmeg?), brown sugar and raisins, then roll up the works into a log, pinch shut, and slice (~1″) or so and put them into a pan that is prepared with butter and more brown sugar (this forms the ‘top’ of the sweet roll). When rolls are baked, turn them out on a rack (bottom side up) and retrieve any stuff from the pan onto the buns. They’re unbelievably good!!! They also freeze reasonably well but were only re-warmed (not re-baked). I’m thinking she also put (pecan?) nut pieces in the baking pan so they’d wind up on top.
    Mom would also make rolls for ‘later’ by putting rolls in a pan and mostly baking them, then remove and freeze in a tight container (plastic bags and aluminum foil). To use: thaw, and bake in a mild oven, they need very little cooking, just warming and browning the top. Almost indistinguishable from fresh.
    Hope this helps someone. Cinnamon rolls are totally awesome and were a standard for Christmas morning!

  42. Can the dough be made the day before and refrigerated until the next day?

  43. This dough can also be used to make cinnamon rolls.

    Also try Sweet potato instead of white potato and then make cinnamon rolls and instead of rasions add diced dates. make cream cheese frosting to on top of them

  44. I’ve made these several times. Today I made these and the Amish Rolls from King Arthur Flour. The recipes were very similar but these were better than the others. So dang good and easy. My hubby and I created a video for our channel on You-Tube and I did give you credit for this recipe. Check out Tiny House Creations this week, it’s not posted yet but will be by Weds. Thank you for this recipe, it’s perfect with honey-butter. Heck, it’s perfect, period.

  45. Mermaid Sweets – The original recipe called for shortening – I haven’t made them with it but I assume that they’ll turn out just fine if you use shortening!

  46. Amy,

    Sorry, I mean fahrenheit. 400 degrees F.

  47. Susan- These would make great buns for sliders!

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