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Fluffy Potato Rolls with Buttery Tops

Fluffy potato rolls are made with cooled mashed potatoes and yeast, then baked until golden brown. A brush of melted butter gives the soft rolls their buttery tops.
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Prep Time 20 minutes
Cook Time 20 minutes
Rising and resting 2 hours 16 minutes
Total Time 2 hours 56 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 Nonstick cooking spray for greasing
  • 0.75 cup whole milk
  • 0.25 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 1 cup plain mashed potato cooled
  • 1 egg large, at room temperature
  • 0.25 cup canola oil
  • 1 tsp kosher salt
  • 4 cup all-purpose flour 4 to 4.5 cups total; use 4 cups initially
For the buttery tops
  • 2 tbsp unsalted butter

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the rolls
  1. Grease a 9x13-inch baking dish and a large bowl with cooking spray.
  2. Warm the milk to 105–110°F.
  3. Stir the sugar and yeast into the warm milk.
  4. Let stand for 5–10 minutes, until foamy.
  5. Stir in the mashed potato, egg, canola oil, salt, and 4 cups of flour until a shaggy dough forms.
  6. Knead on a lightly floured work surface for 8–10 minutes, adding up to the remaining 1/2 cup flour as needed, until the dough is smooth and tacky.
  7. Put the dough in the greased bowl, cover, and let rise in a warm place for 60–90 minutes, until doubled in size.
  8. Divide the dough into 12 equal pieces and shape them into balls.
  9. Arrange the balls in the prepared baking dish, cover, and let rise for 35–50 minutes, until puffy and touching.
  10. Heat the oven to 375°F.
  11. Bake the rolls for 18–22 minutes, until golden brown.
Finish the buttery tops
  1. Melt the butter in a small microwave-safe bowl or saucepan while the rolls bake.
  2. Brush the hot rolls with the melted butter.
  3. Let the rolls rest in the pan for 10 minutes before serving.

Notes

For soft rolls, add only as much flour as needed to keep the dough smooth and tacky. Store covered in the refrigerator for up to 3 days; freezer-friendly. For a dairy-free swap, use unsweetened plant milk and vegan butter.