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Baked potato rolls on a baking sheet.
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5 from 10 votes

Potato Rolls Recipe

Surprise your family with homemade light and fluffy potato rolls! This is a super easy recipe for bread rolls that taste great and can accompany just about any meal!
Prep Time1 hr
Cook Time15 mins
Total Time2 hrs 45 mins
Course: Dinner, lunch, Side Dish
Cuisine: American
Servings: 12 potato rolls
Calories: 155kcal


  • 1 large Russet potato
  • 2 tablespoons unsalted butter
  • ¼ cup whole milk room temperature
  • 2 ¼ cups all-purpose flour or bread flour
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon olive oil
  • 2 tablespoons sesame seeds optional


  • Peel and dice a potato. Place it in a saucepan of water and bring to boil. Then reduce the heat to medium and cook the potato until tender. Drain the liquid and mash the cooked potato.
  • Measure 1 cup of firmly packed mashed potato and transfer it to a bowl. Add 2 tablespoons unsalted butter and mix until the butter is melted and absorbed. Let the mixture cool off for 10 minutes.
  • In a separate mixing bowl, add ¼ cup whole milk and a large egg (both room temperature) and give it a whisk.
  • In a stand mixer bowl, add dry ingredients (2 ¼ cups all-purpose flour, 2 teaspoons instant yeast, 1 teaspoon salt, 1 teaspoon granulated sugar) and give it a stir.
  • Add wet ingredients, and using your hands, mix until combined. Then add mashed potato/butter mixture and mix it again with your hands.
  • Using a dough attachment, knead the dough on low speed for about 5-8 minutes. If it gets too sticky, add more flour one tablespoon at a time.
  • When done, add a tablespoon olive oil and grease the dough from all the sides. Cover the bowl with plastic wrap or a towel and let rise for 1 hour or until doubled in size.
  • When ready, deflate the dough and transfer it to a lightly floured surface. Divide the dough into 12 equal pieces and form them into balls.
  • Place the balls on a baking sheet with parchment paper, cover with plastic wrap and let sit for 30-40 minutes.
  • When ready, brush the tops with egg wash and sprinkle with sesame seeds.
  • Bake at 425°F for about 15 minutes or until the tops are golden in color.


  • After you cook and mash one large potato, it should be exactly 1 cup. If you have slightly more, it shouldn’t be a big issue, you just might need to add a bit more flour to the dough.
  • Make sure you use whole milk and not skim or plant-based variety.
  • When you first mix the wet and dry ingredients, and then potato mixture, I found that it’s easier to mix it using your hands. Because the dough will be dry and crumbly in the beginning, it will be hard to mix it with spatula or a dough attachment.
  • If you don’t have a stand mixer, you can knead the dough by hand, it should take about 10 minutes.
How to store? I like to keep them on the counter in an air-tight container. They should stay fresh for about 3 days.
How to freeze? Wrap the baked and cooled rolls individually in foil and then transfer to a zip-lock bag. You can freeze them up to a month. To thaw, leave them on a counter for a couple of hours, then reheat in the oven or a microwave.


Serving: 1potato roll | Calories: 155kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 209mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg