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Potato Dinner Rolls

Potato Dinner Rolls
Soft and flaky rolls, perfect for your dinner table. This no-knead dough recipe can be made ahead to save time on baking day.
Yield 18 to 24 rolls



  • 1/2 cup melted butter or margarine (plus more for brushing on rolls)
  • 1/2 cup water or reserved potato water
  • 1 cup milk
  • 1 cup mashed potatoes
  • 1/2 cup granulated sugar
  • 1 teaspoon table salt
  • 2 large eggs
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 6 1/2 cups bread flour


  • Add butter, water and milk to saucepan. Heat until butter is melted; set aside and cool to 110°-115°F.
  • Place the mashed potatoes and potato-water mixture in a large bowl. Add the sugar, salt and eggs. Beat with a wooden spoon until smooth. Stir in yeast.
  • Add the 5 cups of flour, 1 cup at a time, stirring with the wooden spoon until the dough is smooth and only slightly sticky. Gradually add the remaining flour, working it with your hands by pressing flour into dough and turning dough over until it is smooth and only slightly sticky.
  • Place dough in oiled bowl; cover and let rise until doubled in size, about 1 hour. (See note below for overnight option)
  • Punch dough down and place on a floured surface. Press dough out with fingers to a square: 27×27-inches for 18 rolls, 36×36-inches for 24 rolls. Cut in 1½-inch wide strips lengthwise and equal width crosswise. If the knife gets sticky while cutting, just dust it with flour. You can also use a pizza cutter or bench scraper.
  • Shape each piece into a ball by pinching all four sides underneath to seal. Round on counter to smoot out top. Place buns almost touching in greased 9×13-inch pans or 1/4 sheet pans. Cover; let rise covered until indentation remains after touching, about 30 minutes.
  • Preheat oven to 400°F.
  • Bake for 15-20 minutes until golden. Remove from oven and brush with melted butter. Serve warm or at room temperature. Store in an airtight container at room temperature for several days.


Overnight rising option: Once dough is mixed, cover bowl tightly with plastic wrap and place in refrigerator for 8 to 48 hours. On baking day, remove bowl and let rest on counter for about 1-2 hours to allow dough to come to room temperature. Continue with step 5.
Photo by Completely Delicious.

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Review & Comments

Jeffrey King | Reply

How many rolls does the recipe make?

Red Star Yeast | Reply

Hi Jeffrey – This recipe makes 18 to 24 dinner rolls.
Happy baking!

Debra A Kimball | Reply

it did not say anything about kneading the dough. if there is no kneading can you please explain why. thank you the recipe i am referring to is the potato dinner rolls

Red Star Yeast | Reply

Hi Debra – This is a no-knead dough recipes, so there is no need to knead. 🙂 We hope you enjoy the rolls!
Happy baking!

Potato Rolls – A Simple Homestead | Reply

[…] Drain and mash with a vegetable masher or pass through a ricer. Let cool completely.Recipe from Red Star Yeast. Comments (5) baking bread recipe […]

Alice Aubin | Reply

Can I use regular white flour?

Red Star Yeast | Reply

Hi Alice,
While bread flour is the preferred flour for yeast-raised bread, you can substitute all-purpose flour. Just keep an eye on your dough – you don’t want it to over-rise, as the AP flour is a weaker flour. More info on flour can be found here:
Happy baking!

Izzy | Reply

5 stars
I’ve been looking for potatoes dinner rolls recipe for quite some time and I finally found it.
Thank you so much!

Kim | Reply

Can you substitute buttermilk for the milk?

Red Star Yeast | Reply

Hi Kim,
Yes, that should be fine to sub in buttermilk. We also have a few rolls recipes that specifically call for buttermilk. Here’s a link to one of them (one of our most popular recipes!) >>
Happy baking!

Grandma | Reply

Ohhh, count me in!

Rodica Buga | Reply

What quantity of flower for one packedge of redstaryeast?

Red Star Yeast | Reply

Hi Rodica,
One package (1/4 oz, 7 grams) of dry yeast will rise up to 4 cups of flour. More information can be found on our handy conversion chart:

Happy baking!

edith marquez | Reply

May i ask what is potato water?

Red Star Yeast | Reply

Hi Edith – Potato water is just the water used when boiling the potatoes. It adds to the flavor and texture of the bread versus tap water. Happy baking!

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