Thesesoft, fluffy Amish Potato Rolls are enriched with real mashed potatoes for a tender texture and rich flavor. The dough is forgiving and easy to work with (no yeast proofing required!) and can be make ahead or frozen at various stages. Perfect for holidays or everday meals, this single-pan recipe yields about 15 rolls and stays fresh for several days. Bonus: the dough also makes fanastic doughnuts!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Eggs
- Granulated sugar
- Kosher salt
- Butter
- Mashed potatoes – This recipe, which originally comes from King Arthur Flour, calls for real mashed potatoes, not potato flakes. They should be unseasoned with nothing added, but if you have leftover mashed potatoes with added ingredients, feel free to use them up here.
- Active dry yeast
- Lukewarm water
- All-purpose flour
How to Make Amish Potato Rolls
- Mix it up. Start by combining mashed potatoes with some butter, sugar, and milk until everything’s nice and smooth. Add the eggs, give it a mix, then sprinkle in the yeast and start working in the flour and salt until a soft dough comes together.
- Let it rise. Knead the dough until it’s smooth and elastic, then pop it in a bowl, cover it up, and let it rise until it’s doubled in size.
- Shape the rolls. Once it’s risen, divide the dough and shape it into rolls. Nestle them into a greased pan.
- One more rise. Cover the rolls and let them puff up again until they’re light and fluffy.
- Bake and enjoy. Bake until golden. Brush with a little melted butter while they’re warm if you want that extra touch of deliciousness.
Storing and Other Tips
- Store baked and cooled rolls at room temperature in an airtight container and enjoy within 2-3 days for best results.
- This is a versatile dough that will work well in different shapes–I made 15 pull-apart rolls in a 9×13″ pan with a little dough left over, but these would do really well if you divided the dough into two portions and rolled them each into circles. Use a pizza wheel to cut 8 wedges and then roll them from the wide end in to make crescent rolls. You could also make buns on a large baking sheet where the rolls don’t touch and the roll is browned on all sides. Whatever method you use, be sure to lightly grease the baking dish or line the pan with parchment before baking.
Utilizing the Freezer
- For make-ahead baking, freeze after the first rise:
- Let the dough rise once, then shape into rolls.
- Plave shaped rolls on a bakind sheet and freeze until solid.
- Transfer to a freezer bag or airtight container and sore in freezer.
- When ready to use, thaw rolls in a greased pan, cover, and let rise until puffy before baking.
- Freeze dough in bulk:
- Freeze the dough right after kneading. When ready to use, thaw in the fridge overnight, bring to room temp, then let it rise until doubled before shaping and following the instructions as written from there.
- Freeze fully baked rolls:
- Let the rolls cool completely.
- Wrap tightly plastic or store in a freezer-safe bag.
- Reheat in the oven (300°F for 5-10 minutes) or microwave briefly, wrapped in a damp paper towel. After reheating, brush with butter to bring back that fresh-from-the-oven vibe.
Want to Try Doughnuts?
- Make the dough. Prepare the dough as you would for rolls. After the first rise, move onto shaping.
- Roll and cut. Roll the dough our to about 1/2 inch thick on a floured surface. Cut desired shapes.
- Second rise. Place the cut doughnuts on a parchment-lined baking sheet. Cover loosely and let rise until puffy, about 30-45 minutes.
- Fry. Heat oil to 350°F in a deep pan. Fry doughnuts in small batches for 1-2 minutes per side until golden brown. Drain on paper towels.
- Glaze or coat. Dip in a simple powdered sugar glaze while warm, roll in cinnamon sugar, or coat however you like.
Frequently Asked Questions
Can I use instant mashed potatoes?
Fresh mashed potatoes are best for texture and moisture but, in a pinch, you can use plain instant mashed potatoes prepared with water (not milk or butter). The texture may vary slightly but they should still work.
Can I double this recipe?
Definitely. This recipe doubles well, just make sure you mixing bowl and pan are big enough, or divide it into two batches.
Can I make the dough ahead of time and refrigerate it until ready to use?
Yes. You can make the dough and refrigerate it after the first rise. Be sure to use it within 24-48 hours. Just bring it to room temperature before shaping and letting it rise again.
Do I need a stand mixer to make these rolls?
Nope! A stand mixer makes things easier, but you can absolutely mix and knead this dough by hand.
Can I make these gluten free?
This particular recipe hasn’t been tested with gluten-free flour. Because it’s a yeast dough, it likely will not translate well without specific adjustments. You are probably best off finding a recipe designed to be gluten free like these Gluten Free Dinner Rolls.
Amish Potato Rolls
These make-ahead friendly rolls are simple, soft, and fluffy; perfect for any special holiday dinner.
Servings rolls
Equipment
Ingredients
- 2 eggs, large beaten
- ⅓ cup sugar
- 2 teaspoons kosher salt
- 6 tablespoons butter softened
- 1 cup mashed potatoes, unseasoned lightly packed
- 1 scant tablespoon active dry yeast
- ¾ cup lukewarm water use the water you boiled the potatoes in if possible
- 4 ¼ cups all-purpose flour
Instructions
- To make the dough, combine all the ingredients in a a heavy duty mixer or a bread machine set to the dough cycle. Mix until it comes together in a smooth, soft dough.
- Spray a bowl with nonstick cooking spray and add the dough. Cover and allow to rise for 90 minutes or until it’s doubled in bulk.
- Gently deflate the dough and then divide and shape the dough as desired. This is a versatile dough that will work well in different shapes. Use a pizza wheel to cut 8 wedges and then roll them from the wide end in to make crescent rolls. You could also make buns on a large baking sheet where the rolls don't touch and the roll is browned on all sides. Whatever method you use, be sure to lightly grease the baking dish or line the pan with parchment before baking.
- After shaping the rolls, cover the pan(s) with a clean cloth and allow to rise 45-60 minutes or until they're puffy.
- While the rolls are rising, preheat oven to 350℉.
- Bake for 20-25 minutes or until the rolls are golden brown. After baking, brush the tops with melted butter. These rolls will last for several days at room temperature.
Notes
- Store baked and cooled rolls at room temperature in an airtight container and enjoy within 2-3 days for best results.
Want to Try Doughnuts?
- Make the dough. Prepare the dough as you would for rolls. After the first rise, move onto shaping.
- Roll and cut. Roll the dough our to about 1/2 inch thick on a floured surface. Cut desired shapes.
- Second rise. Place the cut doughnuts on a parchment-lined baking sheet. Cover loosely and let rise until puffy, about 30-45 minutes.
- Fry. Heat oil to 350°F in a deep pan. Fry doughnuts in small batches for 1-2 minutes per side until golden brown. Drain on paper towels.
- Glaze or coat. Dip in a simple powdered sugar glaze while warm, roll in cinnamon sugar, or coat however you like.
Nutrition
Serving: 1roll, Calories: 203kcal, Carbohydrates: 33g, Protein: 5g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 356mg, Potassium: 90mg, Fiber: 1g, Sugar: 5g, Vitamin A: 172IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 2mg
Calories: 203kcal
Cost: $5
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Questions & Reviews
If I have leftover mashed potatoes that were seasoned do I need to make new mashed potatoes or can they still be used and have the flavor changed a little bit? I’m very new to baking and am never sure what will mess with the science of baking and what will just change the flavor!
You could go ahead and use potatoes with seasoning!
These rolls our biggest hit at Thanksgiving!! They really were not hard to make, and didn’t take long at all.
These were so good that people were trying to sneak them out and my husband threatened to make punch cards for them. All 3 pans were gone by the end of the night. Safe to say we have a new favorite!
These rolls are awesome! I finally remembered to try them and set aside some unseasoned mashed potatoes from last Sunday, then made them the next day. Delicious! Fluffy and soft, and just as good a day later.
Can you use dry instant potato flakes instead of cooked mashed potatoes? I have some on hand from another recipe and I am trying to use them up. Oh yeah and if so what is the conversion amount?
Thanks
I would use a cup of prepared mashed potato flakes 🙂
Can you use instant mashed potatoes.
Sure—just prepare them first 🙂
Yummy! We will be making these for thanksgiving. Question: where did you get that fun blue baking pan?
Target! Just barely! On sale! ??
I’m in charge of the rolls for thanksgiving and I make your dinner rolls. How do these compare? Are they as good, better??
What does “deflate the dough” mean?
Just gently press down on the dough that’s risen. 🙂
You also forgot to include the link where I click to have these rolls sent directly to my mouth (and then my waistline).
These look amazing! Rolls are definitely my favorite part of thanksgiving!
Paige
Thanks! They look amazing and I can’t wait to give them a try!