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Potato bread dinner rolls combine the fluffy goodness of mashed potatoes with the incredible flavor of freshly milled whole wheat. A match made in heaven!
Leftover mashed potatoes are never a problem here at the Lavender Blue Cottage, and that’s because I know just what to do with them. Make a batch of yummy potato bread dinner rolls, of course!
These potato rolls are unbelievably delicious! Adding mashed potato to the dough works like magic to make whole wheat rolls that are ultra soft and fluffy.
In fact, they’re so good that you might even find yourself making extra mashed potatoes on purpose next time, just to have leftovers for this recipe. It’s that good!
Table of Contents
Get the Cookbook!
Special Announcement: My 100% Whole Wheat Yeast Breads with Freshly Milled Flour cookbook is finally available! Inside it you’ll find my best-of-the-best recipes for all different types of yeast breads from cinnamon rolls to pizza crust. You’ll also find wonderful information about grain options, freshly milled flour nutrition, and tips and tricks for baking with whole wheat flour. Get your copy today!
Fresh Milled Flour is Best
Everyone wants to know the secret to the best homemade breads. In my opinion, it’s all about the flour. I freshly mill all of my flour from wheat berries. You can more about the benefits of freshly milled flour here or in my cookbook.
In a nutshell: you get the absolute best nutrition and flavor within the first hours and days after milling your grains. You also get to customize your flour texture and grain blends while saving money. Plus, it’s an easy-peasy process that takes very little time. Totally worth the small amount of effort it requires!
Potato Rolls Supplies and Ingredients
Supplies
- Stand mixer with dough hook attachment or large mixing bowl and spoon
- Sheet pan or 9×12 baking pan
Ingredients
- 1 cup warm water
- 1 tablespoon active dry yeast
- 2 tablespoons sugar or sucanat
- 2 eggs
- ⅓ cup olive oil
- 1 cup mashed potato
- 2 teaspoons salt
- 3 ½ – 4 cups (450 grams) freshly milled whole wheat flour
How to Make Potato Bread Dinner Rolls
Activate Yeast
Pour the warm water into your bowl or mixer bowl, and add the yeast and sugar to the water. Stir slightly and let sit for 10 minutes to activate the yeast.
Mixing the Dough
Add to the activated yeast the eggs, oil, mashed potato, and salt. Mix these ingredients together until well incorporated.
The potatoes may be a little chunky but they incorporate very well as the dough is kneaded.
Add your flour, one cup at a time. If using a mixer, add the flour while mixing on low with a dough attachment hook. Add flour until the dough starts to pull from the sides of the bowl or holds its shape while kneading. The dough should be a little sticky and soft.
Mix/knead the dough for at least 5 minutes.
First Rise
Oil a large bowl, transfer the dough to the bowl, and cover with plastic wrap or a moist tea towel.
Let the soft dough rise in a warm place until doubled.
Shaping the Rolls
Prepare a sheet pan by spraying with non-stick spray or lining with parchment paper. You can also use a 9×12 baking pan for pull-apart rolls.
Once the dough is doubled, dump your dough onto a slightly wet or lightly floured surface. Divide the dough into 15 equal portions. To get a uniform size, measure each dough ball on a kitchen scale at about 2.5 – 3 ounces each.
To shape, first flatten the dough in a round shape on the countertop. It can help to lightly flour your surface, if your dough is a bit sticky. Lift it up and form a ball shape by wrapping the edges underneath the center of the dough. With your hand in a cupped “C” shape, hold the dough lightly and place the flat side of your hand down on the countertop (pinky side). With the dough in the center of the cupped hand, move your hand in a circular motion while shaping a beautiful round ball of dough.
Place the dough balls about an inch apart on the sheet pan. You want them to touch slightly after rising. You could also place them closer together inside a 9 x12 baking dish. This can help them rise upwards more, but it all depends on the finished look you prefer.
Second Rise
Cover the dough again and let rise until almost doubled. This rise usually takes 30-45 minutes.
Baking Instructions
When ready to bake, preheat your oven to 350 degrees fahrenheit. Brush the rolls with an egg white wash, if desired.
Bake in the preheated oven for 20 minutes.
Remove from the oven and lather melted butter on top of the rolls.
For optimal enjoyment, eat them warm and on the same day as baking. Freeze any leftovers. The potatoes do make these dry up a bit faster than normal rolls, but they are so fluffy and delicious!
Storing
You can wrap leftovers in plastic wrap and store it at room temperature for a few days. For longer storage, place wrapped rolls in an air-tight container and keep in the refrigerator. You can even freeze these dinner rolls in a freezer bag or freezer-safe container for up to a few weeks.
Recipe Card for Potato Dinner Rolls
Potato Bread Dinner Rolls with Fresh Milled Flour
Ingredients
- 1 cup warm water
- 1 tablespoon active dry yeast
- 2 tablespoons sugar or sucanat
- 2 eggs
- ⅓ cup olive oil
- 1 cup mashed potato
- 2 teaspoons salt
- 3 ½ – 4 cups (450 grams) freshly milled whole wheat flour
Instructions
Activate Yeast
- Pour the warm water into your bowl or mixer bowl and add the yeast and sugar to the water. Mix slightly and let sit for 10 minutes to activate the yeast.
Mixing the Dough
- Add to the activated yeast the eggs, oil, mashed potato, and salt. Mix these ingredients together until well incorporated.
- The potatoes may be a little chunky, but they incorporate very well as the dough is kneaded.
- Add your flour, one cup at a time. If using a mixer, add the flour while mixing on low with a dough attachment hook. Add flour until the dough starts to pull from the sides of the bowl or holds its shape while kneading. The dough should be a little sticky and soft.
- Mix/knead the dough for at least 5 minutes.
First Rise
- Oil a large bowl, transfer the dough to the bowl, and cover with plastic wrap or a moist tea towel.
- Let the dough rise until doubled.
Shaping the Rolls
- Prepare a sheet pan by spraying with non-stick spray or lining with parchment paper. You can also use a 9×12 baking pan for pull-apart rolls.
- Once the dough is doubled, dump your dough onto a slightly wet or floured surface. Divide the dough into 15 equal portions. To get a uniform size, measure each dough ball on a scale at about 2.5 – 3 ounces each.
- To shape, first flatten the dough in a round shape on the countertop. It can help to lightly flour your surface, if your dough is a bit sticky. Lift it up and form a ball shape by wrapping the edges underneath the center of the dough. With your hand in a cupped “C” shape, hold the dough lightly and place the flat side of your hand down on the countertop (pinky side). With the dough in the center of the cupped hand, move your hand in a circular motion while shaping a beautiful round ball of dough.
- Place the dough balls about an inch apart on the sheet pan. You want them to touch slightly after rising. You could also place them closer together inside a 9 x12 baking dish. This can help them rise upwards more, but it all depends on the finished look you prefer.
Second Rise
- Cover the dough again and let rise until almost doubled. This rise usually takes 30-45 minutes.
Baking Instructions
- When ready to bake, preheat your oven to 350 degrees fahrenheit. Brush the rolls with an egg white wash, if desired.
- Bake in the oven for 20 minutes.
- Remove from the oven and lather melted butter on top of the rolls.
- For optimal enjoyment, eat them warm and on the same day as baking. Freeze any leftovers. The potatoes do make these dry up a bit faster than normal rolls, but they are so fluffy and delicious!
Potato Bread Dinner Rolls Serving Suggestions
Potato bread dinner rolls are a perfect side dish. I love making them along side a holiday meal (especially one that already includes mashed potatoes) like Thanksgiving or Christmas.
For a fun serving variation, try using this dough recipe to make buns. Simply roll larger dough balls (around 4 oz. each) and space them out on a sheet pan before baking. Once cooled, slice in half horizontally for fabulous potato bread buns. See whole wheat hamburger and hotdog buns for more details.
Where to Buy Breadmaking Supplies
Need an easy way to get all your bread baking supplies and ingredients without spending hours researching? I’ve done all the trial and error for you and put together the TIDBITS & Company Bread Making Supplies Moonsift page. Here you’ll find all of my favorite bread making items along with links and product descriptions. Check it out!
More Bread and Roll Recipes with Fresh Milled Flour
Making potato bread dinner rolls is simple, and the payoff in flavor and texture is incredible!
Imagine a fresh basket of golden brown potato rolls sitting on your counter, just waiting for the next meal. Sounds good, doesn’t it? (I’m getting hungry just thinking about it.) 🙂
Now, be sure to save this recipe and print the card. This is one of those family favorite recipes that you’ll find yourself making on repeat.
Enjoy the melt-in-your-mouth goodness of homemade whole grain bread!
See some of my other bread recipes with freshly milled whole grains here:
- Artisan Bread Recipe with Yeast and Fresh Milled Flour
- Delicious Crescent Rolls Recipe with Fresh Milled Flour
- Pumpkin Dinner Rolls with Freshly Milled Flour
- You Won’t Believe They Are 100% Whole Wheat Rolls Recipe
- Healthy Whole Wheat Cinnamon Rolls
- Healthy Whole Wheat Breadsticks | Quick and Easy!
- Family Favorite Whole Grain Pizza Crust Recipe
Discover more TIDBITS
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