Potato Rolls – Stay at Home Chef

Get ready to transform last night's mashed potatoes into today's fluffy rolls—because leftovers deserve a glow-up, too! These rolls are perfectly soft and moist, making them an ideal pairing for almost any meal Easy to make and anything but boring with a glazed honey butter on top. They are a delicious way to reinvent your leftovers!

Serve these delicious rolls alongside a bowl Broccoli Cheddar Soup or a classic Sunday pot roast.

The best rolls are the ones that steal the show! They go great with soups, casseroles and tender meat dishes and are a must-have for holiday gatherings. Don't let the idea of ​​rolls being the star of the meal scare you—they're easy to make, even for novice bakers.

Material notes

• Warm milk: Heat the milk in the oven or microwave to between 100°F and 110°F. Use a thermometer for accuracy, or test with your finger – it should feel warm but not hot. Whole milk, 2%, or 1% works well, although skim milk and dairy alternatives can also be used.
• Plain Mashed Potatoes: Use smooth, plain mashed potatoes. If your potatoes are crunchy, add a little milk and whip in a stand mixer until smooth.
• Instant Dry Yeast: Immediate yeast activation is not required. If you only have active dry yeast, adjust the rising times slightly as noted in the instructions.
• Honey: Warm the honey slightly in the microwave to make it easier to pour and mix.
• Salt: Use standard table salt for accurate measurements.
• Salted Butter: Make sure the butter is softened so that it mixes easily with the flour. If using unsalted butter, add a pinch of extra salt.
• Eggs: Use Grade AA Large for best results.
• All-Purpose Flour: Start with 5 1/2 cups and gradually add more as needed. You can substitute the same amount of bread flour for a slightly chewier texture.

Mashed potato substitute

Use leftover mashed potatoes or plain instant mashed potatoes for convenience. Just make sure they are smooth and free of clumps. If necessary, add a bit of milk and whip with a hand mixer to achieve a creamy texture.

For instant mashed potatoes, prepare them according to package directions and stick to the plain variety without extra seasoning. Avoid using flavored options like garlic or herbs, as this can change the flavor of the roll.

Room-temperature mashed potatoes are ideal to ensure consistent dough growth.

Shaping Rolls

Once your dough has risen, turn it out onto a lightly floured surface. Divide it into 24 equal parts. Place your hands in a cupping shape. Roll each piece of dough between your palms and on a clean countertop to form a smooth, round ball. It should take less than 30 seconds and you'll end up with a small perforated seam at the bottom. Place the roll seam-side down on the pan.

Pro tip: For perfectly even rolls, use a kitchen scale! Measure the total weight of the risen dough and then divide by 24.

Go by feel

The exact amount of flour needed for homemade rolls can vary, so it's important to depend on the texture of the dough. It should feel smooth and slightly firm, yet soft and pliable. Ideally, the dough should pull away from the sides of the mixing bowl. If it sticks to your hands or the bowl, you may need to add more flour. Be careful – adding too much flour can make the dough hard, resulting in hard rolls. Always add flour slowly, little by little to achieve the perfect consistency.

Please direct forward

If you want to prepare your dough ahead of time, follow the recipe as directed, allowing the dough to rise for the initial 90 minutes. Shape the dough into rolls and place them on your baking sheet. Instead of letting them rise for an additional 60 minutes, cover the shaped rolls with plastic wrap and refrigerate the pan directly. While cold temperatures won't kill the yeast completely, it will slow down its activity. The rolls will rise slightly in the fridge and can be kept this way for up to 24 hours.

When you're ready to bake, remove the rolls from the fridge and let rise at room temperature while your oven preheats for about 30 minutes. Then, bake as directed.