Can I make these rolls without a stand mixer?

Absolutely! You can mix the dough by hand using a wooden spoon and then knead on a floured surface for about 10-15 minutes. It requires more elbow grease, but many bakers prefer the hands-on approach for feeling when the dough reaches the right consistency.

Why are my rolls dense instead of fluffy?

Dense rolls usually mean either the dough didn't rise enough or it was over-kneaded. Make sure your yeast is fresh and active, and that you're giving the dough adequate time to rise in a warm environment. Also, measure your flour by spooning it into measuring cups rather than scooping directly from the bag, which can pack in too much flour.

Can I use russet potatoes, red potatoes, or another variety?

Yes! Russet potatoes work wonderfully because of their high starch content, but you can use red potatoes, Yukon golds, or whatever you have on hand. Each variety will impart slightly different flavor and moisture levels, but all will create delicious rolls.

Is there a substitute for shortening in this recipe?

Can I make these rolls without a stand mixer? Absolutely! You can mix the dough by hand using a wooden spoon and then knead on a floured surface for about 10-15 minutes. It requires more elbow grease, but many bakers prefer the hands-on approach for feeling when the dough reaches the right consistency. Why are my rolls dense instead of fluffy? Dense rolls usually mean either the dough didn't rise enough or it was over-kneaded. Make sure your yeast is fresh and active, and that you're giving the dough adequate time to rise in a warm environment. Also, measure your flour by spooning it into measuring cups rather than scooping directly from the bag, which can pack in too much flour. Can I use russet potatoes, red potatoes, or another variety? Yes! Russet potatoes work wonderfully because of their high starch content, but you can use red potatoes, Yukon golds, or whatever you have on hand. Each variety will impart slightly different flavor and moisture levels, but all will create delicious rolls.

Dinner Potato Rolls Recipe

Name: Dinner Potato Rolls Recipe
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 3/4 cup peeled and diced potatoes; Water (enough to cover potatoes for boiling); 1/2 cup reserved potato water (from boiling potatoes); 1/2 cup warm whole milk; 2 1/2 teaspoons active dry yeast; 1 teaspoon granulated sugar; 3 1/2 cups bread flour; 1/2 cup all purpose flour; 1 teaspoon salt; 3 tablespoons shortening; 3 tablespoons salted butter, room temperature

These Dinner Potato Rolls are simply magical – pillowy soft on the inside with a golden crust that makes your mouth water just looking at them. The secret? Potatoes! They create an incredibly tender texture that store-bought rolls can’t match. Perfect alongside your favorite soup or as a vehicle for sopping up gravy, these homemade rolls will transform your dinner table in just a couple of hours.

Why You’ll Love This Recipe

Incredibly Soft Texture: The addition of mashed potatoes creates a tenderness that’s absolutely dreamy – these aren’t your average dinner rolls!
Make-Ahead Friendly: You can prepare the dough ahead of time and bake when needed, making them perfect for busy holiday meals.
Crowd-Pleaser: I’ve never met anyone who could resist a warm, fresh-from-the-oven roll – these disappear faster than you can say “pass the butter!”
Versatile: These rolls complement virtually any meal, from Sunday roast to weeknight soup.

Ingredients You’ll Need

Potatoes: The star ingredient that gives these rolls their signature tenderness and slight earthy flavor. They also help keep the rolls moist.
Potato Water: Don’t throw this liquid gold away! The starchy water from cooking your potatoes adds flavor and helps activate the yeast.
Milk: Provides richness and helps create that soft crumb we’re after. Whole milk works best for its fat content.
Yeast: The leavening agent that makes our rolls rise. Active dry yeast needs to be activated in warm liquid first.
Sugar: Feeds the yeast and adds a subtle sweetness that balances the flavor profile.
Bread Flour: Higher protein content than all-purpose flour, which gives the rolls structure and chew.
All-Purpose Flour: Works with the bread flour to achieve the perfect texture – not too dense, not too airy.
Salt: Enhances all the flavors and controls yeast activity. Don’t skip it!
Shortening: Creates tenderness and helps the rolls stay soft longer.
Butter: Adds richness and that irresistible buttery flavor. Using salted butter adds just the right amount of extra seasoning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up? Here are some delicious ways to customize your potato rolls:

Herb-Infused: Add 1-2 tablespoons of chopped fresh herbs like rosemary, thyme, or dill to the dough for savory dinner rolls.
Cheesy: Fold in 1/2 cup of shredded cheddar or parmesan cheese before shaping the rolls.
Garlic Butter: Brush the tops with garlic butter instead of plain butter for a flavor boost.
Whole Wheat Option: Substitute up to 1 cup of the bread flour with whole wheat flour for a nuttier, more rustic roll.
Sweet Potato Twist: Use mashed sweet potatoes instead of regular potatoes for a slightly sweeter roll with beautiful color.

How to Make Dinner Potato Rolls

Step 1: Prepare the Potatoes

Boil the diced potatoes until fork-tender. Save 1/2 cup of the potato water before draining. Mash the potatoes until smooth and set aside to cool slightly. This potato mixture is the secret to incredibly tender rolls!

Step 2: Activate the Yeast

In your stand mixer bowl with the whisk attachment, combine the warm milk, yeast, and sugar. Let this mixture sit for about 5 minutes until it becomes foamy and bubbly. This tells you your yeast is alive and ready to work its magic.

Step 3: Form the Dough

Switch to the dough hook attachment and add both flours and salt. Mix until combined – don’t worry that it looks dry and sandy at this stage. Add the reserved potato water, mashed potatoes, shortening, and butter. Keep kneading on medium speed for 10-15 minutes. Trust the process! The dough is ready when you can stretch a small piece without it breaking immediately.

Step 4: First Rise

Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm spot for about an hour, or until doubled in size. This rise develops flavor and structure.

Step 5: Shape the Rolls

After the dough has risen, punch it down to release air bubbles and turn it out onto a lightly floured surface. Press it into an even rectangle and cut into 16 equal squares. Roll each piece into a smooth ball by pinching the edges together underneath and rolling between your palms.

Step 6: Second Rise

Place the shaped rolls in a greased 9×13-inch baking dish. Cover lightly and let rise for another 45 minutes to 1 hour. Near the end of this time, preheat your oven to 350°F.

Step 7: Bake to Golden Perfection

Bake the rolls on the center rack for 20-25 minutes until they’re beautifully golden brown. You’ll know they’re done when they sound hollow when tapped on the bottom.

Pro Tips for Making the Recipe

Temperature Matters: Make sure your milk is warm, not hot (about 110°F) – too hot will kill the yeast, too cool won’t activate it properly.
Potato Size: Smaller potato pieces cook faster and mash more easily, saving you time.
Kneading Time: Don’t rush the kneading process – it develops the gluten structure that gives your rolls their perfect texture.
Rising Environment: For the best rise, place your covered dough in a warm, draft-free area. Near a preheating oven works well in cooler kitchens.
Check for Doneness: Besides the golden color, properly baked rolls should reach an internal temperature of about 190°F on an instant-read thermometer.
Brush with Butter: For an extra touch of luxury, brush the tops with melted butter immediately after baking for a soft, shiny finish.

How to Serve

These versatile rolls complement almost any meal beautifully:

Perfect Pairings:

Serve alongside hearty soups or stews for dipping
Use as sandwich bread for leftover holiday meats
Split and toast for breakfast with jam or honey
Perfect dinner roll for holiday meals like Thanksgiving or Christmas

Serving Suggestions:

Serve warm in a cloth-lined basket for the best experience
Offer high-quality butter, honey butter, or herb-infused butter on the side
Sprinkle with flaky sea salt just before serving for a gourmet touch

Make Ahead and Storage

Storing Leftovers

Store completely cooled rolls in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Freezing

These rolls freeze beautifully! Once completely cooled, place in a freezer-safe bag, removing as much air as possible. Freeze for up to 3 months.

Reheating

To reheat: wrap rolls in foil and warm in a 300°F oven for about 10 minutes, or until heated through. Alternatively, wrap individual rolls in a damp paper towel and microwave for 15-20 seconds.

Make-Ahead Options

Prepare the dough through the first rise, then shape the rolls and place them in the baking dish. Cover tightly and refrigerate overnight. The next day, allow them to come to room temperature and complete their second rise (about 1-2 hours) before baking.

FAQs

Can I make these rolls without a stand mixer?

Absolutely! You can mix the dough by hand using a wooden spoon and then knead on a floured surface for about 10-15 minutes. It requires more elbow grease, but many bakers prefer the hands-on approach for feeling when the dough reaches the right consistency.
Why are my rolls dense instead of fluffy?

Dense rolls usually mean either the dough didn’t rise enough or it was over-kneaded. Make sure your yeast is fresh and active, and that you’re giving the dough adequate time to rise in a warm environment. Also, measure your flour by spooning it into measuring cups rather than scooping directly from the bag, which can pack in too much flour.
Can I use russet potatoes, red potatoes, or another variety?

Yes! Russet potatoes work wonderfully because of their high starch content, but you can use red potatoes, Yukon golds, or whatever you have on hand. Each variety will impart slightly different flavor and moisture levels, but all will create delicious rolls.
Is there a substitute for shortening in this recipe?

Can I make these rolls without a stand mixer?

Absolutely! You can mix the dough by hand using a wooden spoon and then knead on a floured surface for about 10-15 minutes. It requires more elbow grease, but many bakers prefer the hands-on approach for feeling when the dough reaches the right consistency.
Why are my rolls dense instead of fluffy?

Dense rolls usually mean either the dough didn’t rise enough or it was over-kneaded. Make sure your yeast is fresh and active, and that you’re giving the dough adequate time to rise in a warm environment. Also, measure your flour by spooning it into measuring cups rather than scooping directly from the bag, which can pack in too much flour.
Can I use russet potatoes, red potatoes, or another variety?

Yes! Russet potatoes work wonderfully because of their high starch content, but you can use red potatoes, Yukon golds, or whatever you have on hand. Each variety will impart slightly different flavor and moisture levels, but all will create delicious rolls.

Final Thoughts

These Dinner Potato Rolls are one of those recipes that might just become your signature dish. There’s something incredibly satisfying about pulling a tray of golden, perfectly puffed rolls from your oven and watching your family’s eyes light up. While they do take some time, most of it is hands-off, and the results are absolutely worth it. Take the plunge and try these homemade rolls—I promise your dinner table will never be the same again!