Best 3 Fluffy Potato Rolls Recipes

Indulge in the delightful world of homemade potato rolls with our comprehensive guide to creating these soft, fluffy, and utterly delicious treats. Discover the secrets behind achieving the perfect texture, from selecting the right potato variety to mastering the art of kneading and shaping. Explore three irresistible variations of potato rolls: the classic dinner roll, a cheesy garlic knot, and a sweet and tangy cinnamon roll. Each recipe is meticulously explained with step-by-step instructions, ensuring success for bakers of all skill levels. Prepare to impress your family and friends with these delectable potato rolls, perfect for any occasion.

Let's cook with our recipes!

EASY POTATO ROLLS

Easy Potato Rolls image

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri

Provided by Taste of Home

Time 40m

Yield 45 rolls.

Number Of Ingredients 8

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
1 cup warm mashed potatoes (without added milk and butter)
2/3 cup sugar
2/3 cup shortening
2 large eggs, room temperature
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Steps:

In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

POTATO ROLLS

Potato Rolls image

I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.

Provided by Derrick Van Hoeter

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 2h45m

Yield 24

Number Of Ingredients 9

Ingredients

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup scalded milk, cooled
½ cup prepared mashed potatoes
¼ cup vegetable shortening
¼ cup white sugar
1 ½ teaspoons salt
1 egg, beaten
4 ½ cups all-purpose flour

Steps:

Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g

FLUFFY POTATO ROLLS

Fluffy Potato Rolls image

"This is my favorite recipe for dinner rolls since they rise nice and high and brake up fluffy and golden brown," says Loraine Meyer of Bend, Oregon. "I won a ribbon at the county fair with these rolls two years in a row."

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

7 to 8 cups all-purpose flour
1/2 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2 cups milk
2/3 cup shortening
1/2 cup water
1 cup mashed potatoes (prepared without added milk and butter)
2 eggs

Steps:

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening and water to 120°-130°. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight., Turn dough onto a lightly floured surface and punch down. Divide in half. Shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a knot. Place 2 in. apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks.

Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use lukewarm milk or water (110-115°F) to activate the yeast and help the dough rise properly.
Dissolve the sugar in the warm liquid before adding the yeast. This will help prevent the yeast from clumping and ensure it is evenly distributed throughout the dough.
Knead the dough until it is smooth and elastic, about 8-10 minutes. This will help develop the gluten in the flour and give the rolls a chewy texture.
Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. This will allow the yeast to ferment and produce carbon dioxide, which will create air pockets in the dough and make the rolls light and fluffy.
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish. Cover the rolls with plastic wrap and let them rise for another 30 minutes, or until they have doubled in size.
Bake the rolls in a preheated oven at 375°F for 20-25 minutes, or until they are golden brown. Brush the tops of the rolls with melted butter before baking to give them a shiny crust.

Conclusion:

These fluffy potato rolls are the perfect addition to any meal. They are soft, chewy, and have a slightly sweet flavor. They are also very versatile and can be served with a variety of dishes, from soups and stews to grilled meats and vegetables. Whether you are making them for a special occasion or just a weeknight dinner, these rolls are sure to be a hit.