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POTATO YEAST ROLLS

These are THE BEST dinner rolls ever!  These Potato Yeast Rolls Are Light-As-A-Feather And Fabulous.

The mashed potato gives these yeast rolls a fantastic flavor and texture.  If you have never made yeast rolls before, no worries!  I am going to provide you with step by step instructions.

Even if you are a beginner bread baker, with these step by step directions, you too can bake these homemade potato yeast rolls.

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POTATO YEAST ROLLS

Baking Bread With Family

During the New Year holidays my soon to be daughter-in-law, Rachel and my son Casey, were here a few days.  You can see a picture of Rachel below.  Rachel loves to bake bread and is a pretty good baker.  I have not had a chance to tried any of her bread, but I have heard a lot about her delicious bread.  Because I also love baking bread, I decided baking bread would be an excellent activity to do with Rachel.  Baking together would allow us to get to know each other while bonding over bread.  Plus, I would get to eat what I absolute love, bread.  Having Casey and Rachel baking with me was a lot of fun.  I have used my blog for the past seven years to encourage families to cook together.  The benefits are endless for young children, teenagers, and even adults to grow closer with each other.  O.K. I won’t start preaching!  I am sure I have done that many times over the past seven years of blogging.

RACHAEL EATING POTATO YEAST ROLL

Low Carb Diet

I know I also said I was starting a low carb/Keto diet and it is true.  These potato yeast rolls and the homemade pretzels were one of the last carbs I ate before starting my diet.  I will let you know how it goes.  Hopefully, I will be posting healthier recipes this year.

Freshly Baked Potato Yeast Rolls

One day we made these potato yeast rolls and another day we made homemade pretzels.  I believe I ate at least three rolls as soon as they came out of the oven.  The aroma of yeast, honey, and freshly baked bread filled the entire house.  The texture of these rolls is soft and fluffy or as I said earlier light as a feather.

Smooth Tops On Yeast Rolls

Even though the rolls are beyond fabulous, the tops of them are not smooth nor beautiful.  Please see my notes below for making pretty rolls. 

BEST POTATO YEAST ROLLS

Sweet Potato Yeast Biscuits

Baking bread during the holidays is a family tradition.  Most of the time when baking bread, I prepare my Sweet Potato Yeast Biscuits.  They are fabulous with ham which is why we enjoy them for Christmas and Easter.

This recipe was adapted from 2003 Taste of Home Annual Recipes Potato Pan Rolls.

Let’s get started making these potato yeast rolls. 

First Step:  The Potato

  • Peel and cube the potato.
  • Place it in a saucepan with the water and boil until tender.
  • Save 1 cup of the potato water and cool the liquid to 110 degrees.
  • Mash the potatoes and measure out 1 cup.
  • In a mixing bowl dissolve yeast and two teaspoons of sugar in the potato water that you saved.

Second Step:  Sift Flour

Sift all the flour.

Third Step: Use Electric Mixer

  • Let the yeast stand for at least 5 to 10 minutes or until the yeast has doubled.
  • You will see a difference in the water and the rising yeast.  It will also have bubbles in it.

YEAST FOR POTATO YEAST ROLLS

  • In a large bowl using an electric mixer combine one cup of mashed potatoes, melted butter, honey, 2 Tablespoons of sugar, oil, eggs, salt, 1-1/2 cup flour, and risen yeast.  Beat until smooth.

RACHAEL ADDING THE YEAST TO THE FLOUR MIXTURE

POTATO YEAST ROLLS USING STAND MIXER

Third Step: Mix-In All The Flour

Use your dough attachment for your electric stand mixer.  Slowly add in enough flour to form a soft dough, about 5 cups flour at this point.  Stop adding the flour once you can touch the dough and it is not sticky.  The dough should bounce back.

Fourth Step:  Kneed The Dough

  • Use the remaining 1/2 cup of flour as bench flour.  Sprinkle it all over the surface you are going to knead the bread.  Fold out the dough on the floured surface and sprinkle the top of the flour also.
  • Flour your hands and start kneading the dough until smooth about 5 minutes.
  • When kneading the dough, press both hands down into the dough and then fold the front half of the dough over the back half of the dough.

KNEED THE POTATO YEAST BREAD

  • You should keep pressing down and folding over until the dough is completely smooth.

KNEADING POTATO YEAST ROLLS

Fifth Step:  Allow the Dough To Keep Rising

  • Place the dough in a bowl that has been greased.
  • With the oven or the microwave off, place the dough in one of them.  I usually place my dough in the microwave.  Do not open nor use the microwave or oven whichever you decide to put the dough.
  • Allow it to rise until it has doubled in size.

LET DOUGH RISE POTATO YEAST ROLLS

YEAST ROLLS DOUGH DOUBLED IN SIZE

Six Step: Shape Rolls

  • After the dough has doubled, punch it down on a floured surface.

PUNCH DOUGH AFTER IT RISES

Smooth Top On Potato Yeast Rolls 

  • Place the dough back on a floured surface.  Flour your hands and divide the dough into two equal parts. 
  • Gently shape the dough into a rectangle using your hands.  Pat the top of the dough to get it even.   Flour your knife and cut the dough into equal squares.  You will have enough dough to make 30 rolls.
  • Gather two corners of the yeast roll with one hand.  In the other hand, get the other two corners.  Stretch all four corners under the bottom of the roll and pinch them together.  The top of the roll should be nice and tight.  This will make a smooth top on the roll. 
  • Next, Place the dough in a baking pan that has been sprayed with a baking spray or line the pan with parchment paper. 
  • Allow them to rise until they have doubled in size about 1 hour.
  • Bake 375 degrees 20 minutes or until golden brown.

For your convenience, below are the products used when making these rolls.

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POTATO YEAST ROLLS
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POTATO YEAST ROLLS

The mashed potato gives these yeast rolls a fantastic flavor and texture.  They require a little work but they are so worth it.  If you have never made yeast rolls before, no worries!  I am going to give you step by step instructions.
Prep Time3 hrs
Cook Time20 mins
Course: bread
Cuisine: American
Servings: 30 rolls
Author: Diane Roark

Ingredients

  • 1 large baking potato You want to have enough potatoes to equal 1 cup of mashed potatoes
  • Two cups water
  • And 2 packages active dry yeast (1/4 ounce each)
  • 2 teaspoons sugar for yeast
  • 1/2 cup butter melted
  • 1/2 cup honey
  • 2 tablespoons sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 teaspoons salt
  • 6-1/2 to 7 cups all-purpose flour

Instructions

  • Peel and cube the potato.
  • Place it in a saucepan with the water and boil until tender. Save 1 cup of the potato water.
  • Cool the liquid to 110 degrees.
  • Mash the potatoes and measure out 1 cup.
  • In another bowl, dissolve yeast and 2 teaspoons of sugar in the potato water that you saved.
  • Let it stand for at least 5 to 10 minutes or until the yeast has doubled.
  • Measure all the flour and sift it.
  • In a large mixing bowl using an electric mixer, add the yeast, one cup mash potatoes, melted butter, honey, oil, eggs, sugar, salt, and 1-1/2 cup flour.  Beat until smooth.
  • Stir in enough flour to form a soft dough about 5 cups flour at this point.
  • Fold out on a floured surface (use the last 1/2 cup of flour) and knead until smooth about 5 minutes.
  • Place the dough in a bowl that has been greased. Turn over in the bowl to grease all sides.
  • Cover and let rise in a warm place until double in size about an hour.  Try putting the bowl of dough in the microwave or the oven.  Do not turn the microwave or oven on.  After the dough has doubled, punch it down on a floured surface.
  • Divide dough into 30 pieces.
  • Cover and let rise in a warm place until double in size.  Try putting the bowl of dough in the microwave or the oven.  Do not turn the microwave or oven on.  After the dough has doubled, punch it down and turn out onto a floured surface.
  • Divide dough into 30 rolls.
  • Place on a baking sheet that has been greased.
  • Let rise until double in size about 30 minutes.
  • Bake 375 degrees for 20 minutes or until golden brown.
  • Brush with Butter. 

Notes

For A Smooth Top On Potato Yeast Rolls 

Place the dough back on a floured surface.  Flour your hands and divide the dough into two equal parts. 
Gently shape the dough into a rectangle using your hands.  Pat the top of the dough to get it even.   Flour your knife and cut the dough into equal squares.  You will have enough dough to make 30 rolls.
Gather two corners of the yeast roll with one hand.  In the other hand, get the other two corners.  Stretch all four corners under the bottom of the roll and pinch them together.  The top of the roll should be nice and tight.  This will make a smooth top on the roll. 
Next, Place the dough in a baking pan that has been sprayed with a baking spray or line the pan with parchment paper. 
Allow them to rise until they have doubled in size about 1 hour.
Bake 375 degrees 20 minutes or until golden brown.

Nutrition

Serving: 1roll

POTATO YEAST ROLLS LIGHT AS A FEATHER

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1 thought on “POTATO YEAST ROLLS”

  1. Omg, these rolls look absolutely delicious! And I am truly all about the bread here. So, definitely going to have to see if I can try your recipe now! Thanks and wishing you a wonderful week ahead now 🙂

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