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Leftover Mashed Potato Rolls

Leftover mashed potato rolls are soft, tender yeast rolls made with mashed potatoes and baked until golden brown. Their fluffy centers pair well with dinner, and the 9x13-inch baking dish keeps the rolls nestled together as they bake.
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Prep Time 20 minutes
Cook Time 25 minutes
rising and resting 2 hours 35 minutes
Total Time 3 hours 20 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large, at room temperature
  • 0.75 cup mashed potatoes leftover, at room temperature
  • 4 cup all-purpose flour spooned and leveled
  • 0.5 tsp kosher salt
  • 4 tbsp unsalted butter softened
  • 2 tsp neutral oil divided

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Warm the milk to 105–110°F.
  2. Stir the warm milk together with the sugar and yeast in a large bowl, then let stand for 5–10 minutes, until foamy.
  3. Stir in the egg and mashed potatoes.
  4. Mix in the flour and salt until a shaggy dough forms.
  5. Knead in the softened butter, a tablespoon at a time.
  6. Knead the dough on a clean work surface for 8–10 minutes, until smooth and elastic.
  7. Grease a large bowl with 1 teaspoon of the oil, add the dough, and turn it to coat.
  8. Cover and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
  9. Grease a 9x13-inch baking dish with the remaining oil.
  10. Divide the dough into 12 equal pieces, shape them into balls, and arrange them in the dish.
  11. Cover the rolls and let rise for 30–45 minutes, until puffy, while the oven heats to 350°F.
  12. Bake for 20–25 minutes, until the rolls are golden brown and the center rolls reach about 190°F.
  13. Let the rolls rest in the pan for 10 minutes before serving.

Notes

For tender rolls, measure the flour by spooning it into the cup and leveling it. Store covered in the refrigerator for up to 3 days; freeze for up to 3 months. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.