Can I use sweet potatoes?

We wouldn't recommend it. Sweet potatoes are generally much lower in starch compared to russet potatoes and also have significantly more moisture. Replacing the russet potatoes with sweet potatoes will make the dough too wet and dense.

Do I need to peel the potatoes?

Yes! For the best, smooth texture, always peel the potatoes before boiling and mashing.

Can I use leftover mashed potatoes or instant potatoes?

We don't recommend using leftover mashed potatoes as they have extra fat and seasoning, but instant potatoes should work, just be sure to measure after they have been rehydrated.

Can I make these dinner rolls gluten-free?

These dinner rolls are made with all-purpose flour and active dry yeast and would be difficult to make without yeast. We wouldn't recommend experimenting with a gluten-free version and instead recommend making a recipe developed specifically with gluten-free ingredients.

Are these rolls freezer-friendly?

These rolls can be frozen before or after baking. If freezing before baking, follow the recipe through forming individual dinner roll dough balls. Place the dough balls in a freezer-safe dish, cover tightly with plastic wrap followed by a layer of tin foil, and freeze for up to 3 months. If freezing after baking, let the rolls cool completely, then transfer to a freezer bag and freeze for up to 3 months. Thaw frozen rolls at room temperature until soft again.

The Best Fluffy Potato Rolls Recipe

Description

These Fluffy Potato Rolls are not your average yeast bread rolls! Soft and flaky dinner rolls infused with mashed potatoes and Italian seasoning for a slightly softer, sweet flavor. Bake until golden, then generously brush with melted vegan butter and serve while warm!

Ingredients

1 large or 2 small russet potatoes (for 1 cup mashed potatoes)
1 cup + 1 tablespoon lukewarm non-dairy milk
2 tablespoons granulated sugar, divided
1 packet (2¼ tsp) active dry yeast
4½ cups (540g) all-purpose flour
2 teaspoons salt
1½ teaspoons Italian seasoning
1 teaspoon garlic powder
5 tablespoons melted vegan butter + 2 tablespoons for brushing

Equipment

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Instructions

Prepare the potatoes. Peel and chop the potatoes and add them to a medium pot filled with cold water. Set on the stovetop over medium heat and bring to a boil. Once boiling, cook the potatoes for 10-15 minutes or until the potatoes are tender and easily pierced with a fork.
Activate the yeast. While the potatoes cook, activate the yeast. In a medium-sized bowl, combine the almond milk and 1 tablespoon of sugar. Add the yeast, then set aside to activate, about 8-10 minutes, or until the yeast is fragrant and foamy.
Mash the potatoes. Once the potatoes are soft, drain the water and mash until very smooth– the smoother the mashed potatoes, the better the texture of the final rolls! We recommend using a potato ricer if possible.
Combine the dry ingredients. In a large bowl, add the remaining sugar, all-purpose flour, salt, Italian seasoning, and garlic powder. Mix until uniform.
Add the wet ingredients. Pour in the activated yeast mixture, 5 tablespoons of melted butter, and 1 cup of mashed potato.
Mix the dough. Mix the wet and dry ingredients together until a smooth dough forms, then transfer the dough to a floured work surface. Knead the dough by hand for 5-10 minutes, adding more flour as necessary, or until the dough is smooth and bounces back when poked.
Rise for 1 hour. Place the kneaded dough into a lightly greased bowl, tossing once, and cover with a damp kitchen towel or plastic wrap. Set the bowl in a warm, draft-free place to rise for about 1 hour or until the dough has sufficiently doubled in size.
Form the bread rolls. Once the dough has doubled in size, punch the dough down to remove the air. Divide the dough into 12 equal-sized pieces and roll them into smooth balls.
Rise for another hour. Evenly arrange the dough balls in your greased 9×13″ baking dish and place the rolls in a warm place to rise a second time for 1 hour.
Bake. After the second rise, preheat the oven to 350°F and bake the rolls uncovered for 30-35 minutes or until the top is golden brown.
Serve. Brush the hot golden potato rolls with the remaining butter and serve immediately while warm. Enjoy!

Notes

Freezing before baking: Follow the recipe through forming individual dinner roll dough balls. Place the dough balls in a freezer-safe dish, cover tightly with plastic wrap followed by a layer of tin foil, and freeze for up to 3 months.
Freezing after baking: Let the rolls cool completely, then transfer to a freezer bag and freeze for up to 3 months. Thaw frozen rolls at room temperature until soft again.
Use a potato ricer when possible. A potato ricer will make your homemade mashed potatoes much smoother than hand mashing and the smoother the potatoes, the smoother the rolls!
Prepare in advance: Follow the instructions in the recipe by placing the individual dough balls in the greased baking dish. Instead of doing a second rise in a warm place, cover it with plastic wrap and refrigerate it for up to 24 hours. When ready to bake, let the rolls warm to room temperature for about 2 hours before baking as usual. Once baked, leftover rolls will be kept at room temperature for up to 3 days.
Sweet potatoes: We don’t recommend swapping russets for sweet potatoes as they are generally much lower in starch and also have significantly more moisture.
Mashed and instant potatoes: We don’t recommend using leftover mashed potatoes as they have extra fat and seasoning, but instant potatoes should work, just be sure to measure after they have been rehydrated.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side, Bread
Method: Oven