Amish Potato Dinner Rolls are soft, fluffy, tender rolls that will be the highlight of any meal. The secret ingredient to these rolls is the mashed potatoes
There is no smell that is better than bread baking in the oven. I love baking fresh rolls for the holidays or whenever I have friends or family coming over for a meal. It is the perfect side dish that everyone enjoys. I like to serve them warm with a pat of butter.
These yeast rolls are the perfect comfort side dish. My mom used to say that making food for people is a sign of love. So with that being said, these rolls are like a big hug when it comes to food.
Helpful tips
- Do not add salt to the potatoes when cooking them. You will add salt to the dough, so it is not necessary.
- Do not overheat the milk. The temperature for the milk should be around 105 to 115 degrees F.
- Do not use old yeast for best results.
- The time that it takes to double in size may vary, depending on the temperature of the room.
- If the room is cool where the bread is rising, add water to the kitchen sink and set the bowl in the water to help the dough rise. I usually add about an inch of water for this.
- The dough with the potatoes will be a little heavier than normal yeast bread.
- Don’t skip the step of greasing the bottom of the bowl and turning the dough over to coat the top and bottom of the dough. This will help keep the dough from drying out.
- Use a large enough baking pan when baking the rolls. They should not be overcrowded.
Ingredients needed to make this yeast roll recipe
- Dry Yeast – Instant or active dry yeast can be used for this recipe.
- Milk
- Sugar
- Egg
- Butter – the butter should be softened or even melted, which would work.
- Mashed Potatoes – the potatoes should be unseasoned.
- Flour – all-purpose flour works well for this recipe
- Salt – I use table salt for this recipe
Why add mashed potatoes to dinner rolls
I have been making bread for what seems like forever. I love adding mashed potatoes to rolls because the rolls turn out to be extra soft and fluffy. The starch in the potatoes retains moisture, which prevents the bread from drying out.
Steps for making potato rolls
Steps one and two
Combine the heated milk, sugar, and yeast in a large mixing bowl. Let the yeast set for five to ten minutes. Add the butter and mix in.
Steps three and four
Mix in the egg. Next, add one cup of flour and the mashed potatoes.
Steps five and six
Gradually add the remaining flour. Knead until the dough is elastic and slightly sticky to the touch. Grease the bottom of the bowl.
Steps seven and eight
Turn the dough over so that both sides are coated. Cover and place in a warm place until it is double in size.
Steps nine, ten, and eleven
Divide the dough into 15 pieces and form into balls. Place on a greased 15 by 10-inch baking sheet. Let the roll rise so that they are double in size. Bake in a preheated oven until browned.
More bread recipes
If you make these Amish potato dinner rolls, I would love to hear about it! Please leave me a comment and a rating.
Amish Potato Dinner Rolls
Ingredients
- 1 1/4 cups milk
- 2 1/4 teaspoon yeast
- 1/4 cup sugar
- 1/4 cup softened butter
- 1 large egg
- 1 cup mashed potatoes nonseasoned
- 1 1/2 teaspoons salt
- 4 1/4 to 4 1/3 cups all-purpose flour
Instructions
- Heat the milk until heated to 105 to 115 degrees F.
- In a large mixing bowl add the milk, yeast, and sugar. Let it set for a few minutes.
- Add the softened butter and mix in.
- Add the egg and mix until combined.
- Stir in the mashed potatoes, one cup of flour, and salt.
- Gradually add the remaining flour until the dough comes together. The dough should be slightly sticky to the touch.
- Continue to knead the dough until it is smooth and elastic for about 5 to 6 minutes.
- Grease the bottom of the bowl and turn the dough over to coat both sides.
- Cover the bowl with a cloth and set it in a warm place until the dough doubles in size, about 1 to 1 1/2 hours.
- Once the dough is done rising, divide it into 15 pieces. Take the pieces of dough and form them into a ball by tucking the sides of the dough to the bottom of it until you have a smooth dough ball.
- Place the balls on a greased jelly roll pan (15 by 10-inch baking pan). Cover and place them in a warm place for about 1 hour.
- Preheat the oven to 350 degrees F when the rolls are about done rising.
- Once the rolls are about double in size bake them in the preheat oven until they are nicely browned, about 20 to 25 minutes.
- When done baking place them on a cooling rack. Serve them warm.
Notes
- No need to add salt to the potatoes when cooking them. You will want them unseasoned.
- Use starchy potatoes, like russets or Yukon gold.
- Do not overheat the milk. You will want the temperature around 105 to 115 F.
- Do not omit the greasing of the bowl. This will help to keep the dough from drying out.
- Every oven bakes a little differently. Watch the rolls so that they don’t get too brown.
- Yes, you can freeze these rolls. I like to freeze them in a freezer bag, or you can use an airtight container. The rolls can be frozen for up to 3 months.
Nutrition
This recipe was originally published on October 26, 2013. It has been updated with new content and pictures on February 27, 2025.
Yum! I am making lots of soups and stews and chilis lately and could use some new roll recipes to pair them with! Love these!
I’m so sorry you’re sick, it can really get you down and wear you out. Your rolls look delicious. I applaud you for cooking when you’re sick, I don’t.
So sorry you’re sick and hope you feel better soon. Being sick is the pits. Anyway, great bread! I love the flavor and texture of potato rolls and bread. This looks wonderful – thanks so much.
Bookmarked. They look absolutely delicious.
I hope you feel better & congrats on winning the flour!
These potato rolls turn out to be super soft tender rolls. Great recipe.
They are so soft and tender!
Interesting! I’ve used dried potato flakes in bread, but I don’t think I’ve used mashed potatoes. I need to give these rolls a try…and soon!