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Leftover Mashed Potato Rolls

Leftover mashed potato rolls turn plain or lightly seasoned mashed potatoes into soft, fluffy yeast rolls with golden-brown tops. The dough rises twice before baking, making these a tender side for dinner and a handy way to use leftover potatoes.
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Prep Time 25 minutes
Cook Time 25 minutes
rising and resting 2 hours 11 minutes
Total Time 3 hours 1 minute
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray nonstick, for the bowl and baking dish
  • 0.75 cup milk whole
  • 2.25 tsp yeast active dry
  • 0.25 cup sugar granulated
  • 1 cup mashed potatoes leftover, plain or lightly seasoned, at room temperature
  • 1 egg large, at room temperature
  • 5 tbsp butter unsalted, softened
  • 0.75 tsp salt fine
  • 4.5 cup flour all-purpose

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Spray a large bowl and a 9x13-inch baking dish with nonstick cooking spray.
  2. Warm the milk to 105–110°F in a small saucepan or microwave.
  3. Stir the warm milk, yeast, and sugar together in the large bowl.
  4. Let the mixture stand for 5–10 minutes, until foamy.
  5. Stir in the mashed potatoes, egg, butter, and salt.
  6. Add the flour gradually until a shaggy dough forms.
  7. Turn the dough onto a clean counter and knead for 8–10 minutes, until smooth and elastic but still slightly tacky.
  8. Return the dough to the greased bowl and cover it.
  9. Let the dough rise at room temperature for 1–1 1/2 hours, until doubled in size.
  10. Divide the dough into 12 equal pieces.
  11. Shape each piece into a ball and arrange them in the prepared baking dish.
  12. Cover the rolls and let rise for 30–45 minutes, until the rolls look puffy and are touching.
  13. Bake at 350°F for 22–27 minutes, until golden brown.
  14. Let the rolls rest in the dish for 10 minutes before serving.

Notes

For soft rolls, knead until the dough is smooth and elastic but still slightly tacky; avoid adding too much flour. Store leftovers in the refrigerator for up to 4 days. Freeze baked rolls for up to 3 months. For a dairy-free variation, use an unsweetened plant-based milk and dairy-free butter.