Homemade Potato Yeast Rolls

Potato Rolls, Homemade
Diana Rattray
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
121 Calories
6g Fat
13g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 121
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 11%
Cholesterol 80mg 27%
Sodium 428mg 19%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 5%
Protein 4g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mashed potatoes give these potato yeast rolls excellent texture and flavor. The crescent roll shape is a classic, but feel free to shape pull-apart rolls, cloverleaf, or another shape.

A stand mixer made mixing and kneading almost effortless, but the dough is a snap to knead by hand as well. A whole egg with a bit of water makes up the egg wash, which makes the tops shiny but still soft. For a firmer crust, use an egg white with the water.

Add these rolls to your a holiday dinner menu or bake them for Sunday dinner. They freeze well, too!


  • 3 tablespoons sugar
  • 3 tablespoons butter (softened)
  • 1 1/2 teaspoons salt
  • 1/3 cup ​mashed potatoes (cooled)
  • 3/4 cup plus 1 tablespoons milk (6 1/2 ounces, room temperature)
  • 1 large egg
  • 1 1/2 teaspoons instant yeast
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 1/4 cups all-purpose flour, 14 ounces, plus more for kneading
  • For the Egg Wash and Topping:
  • 1 large egg
  • 1 tablespoon water
  • Sprinkle poppy seeds or sesame seeds

Steps to Make It

  1. Gather the ingredients.

  2. In a large mixing bowl, combine the butter, sugar, salt, potatoes, milk, and 1 large egg. Beat on low speed until blended.  

  3. In another bowl combine the instant yeast with the flour,  baking soda, and baking powder.

  4. Add the dry mixture to the first mixture and mix by hand or with a stand mixer and dough hook until the dough comes together.  

  5. Knead by hand or with dough hook for 8 to 10 minutes, sprinkling with more flour as needed to keep the dough from sticking.

  6. Grease a large bowl liberally with softened butter. Gather the dough into a ball and put in the bowl. Roll the dough around and turn it over to coat all sides with butter.

  7. Cover the bowl with plastic wrap and let the dough rise in a draft-free place until doubled in bulk, about 1 to 1 1/2 hours. 

  8.  For pull-apart pan rolls, butter a 9-by-13-by-2-inch baking pan or line the pan with parchment paper. Use your choice of muffin pans or baking sheets for other shapes.

  9.  Separate the dough into 24 pieces for pan rolls. Shape into smooth taut balls and place in the prepared baking pan. Cover the pan with a lightweight kitchen towel or plastic wrap and place in a warm, draft-free place for about 45 minutes to an hour, or until the rolls have increased by about 60% to 75%. 

  10. Heat the oven to 375 F.

  11. Remove the towel or plastic wrap.

  12. If using an egg wash, mix a large egg with 1 tablespoon of water. Lightly brush over the rolls and sprinkle with poppy seeds or sesame seeds.

  13. Bake the rolls for 15 to 20 minutes, or until they are golden brown.