I always come back to this potato bread when I want impossibly soft loaves and pillowy rolls with a tender crumb that stays fresh for days. One batch gives me two golden loaves or the most irresistible potato rolls on the table.

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I’m obsessed with this potato rolls or bread recipe because it turns out ridiculously soft, tender, and rich without tasting heavy. The mashed hot potatoes give the crumb that plush, almost squishy bakery-style feel I can’t stop pulling apart.

I love it as two big loaves for thick slices, but honestly, the rolls steal the show every time. Buttery tops, fluffy centers, and that slight sweetness from granulated sugar that makes each bite hit just right.

And yes, I absolutely eat one plain before dinner. Maybe two.

No shame. This is the bread I want on repeat, because it actually delivers.

Ingredients

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Mashed hot potatoes make the rolls super soft, cozy, and honestly kind of magical.
Warm whole milk adds richness, so the bread tastes tender instead of plain.
Warm water wakes up the yeast and helps everything get moving.
Active dry yeast brings the rise, giving you fluffy rolls instead of potato bricks.
Granulated sugar feeds the yeast and adds a gentle, not-too-sweet flavor.
Fine salt keeps the dough from tasting flat.
Don’t skip it.
Room temperature eggs add structure, color, and a soft, bakery-style bite.
Melted butter makes the crumb richer and gives that homemade comfort vibe.
Flour holds it all together, but too much can make things heavy.
Dry milk powder is optional, but it makes the rolls taste extra plush.
Extra melted butter on top? Basically, that’s the shiny, irresistible finish.
Plus, these ingredients make rolls that feel perfect with soup, turkey, or leftovers.

Ingredient Quantities

2 cups mashed hot potatoes (about 1 to 1 1/4 pounds, drained)

1 cup whole milk, warmed to about 105 to 115°F

1/4 cup warm water (about 105 to 115°F)

2 1/4 teaspoons active dry yeast (one packet)

1/4 cup granulated sugar

1 1/2 teaspoons fine salt

4 large eggs, room temperature

4 tablespoons unsalted butter, melted

2 to 2 1/2 cups plus 2 to 3 cups all purpose flour (total 4 to 5 1/2 cups), or bread flour as desired

2 tablespoons nonfat dry milk powder (optional, for richer crumb)

Extra melted butter for brushing after baking (about 2 to 3 tablespoons)

How to Make this

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1. Warm the milk to about 105 to 115°F and combine with the 1/4 cup warm water in a bowl; sprinkle 2 1/4 teaspoons active dry yeast and 1/4 cup granulated sugar over the liquid, let sit 5 to 10 minutes until foamy.

2. In a large mixing bowl mash 2 cups hot cooked potatoes (about 1 to 1 1/4 pounds, well drained) and add 1 1/2 teaspoons fine salt, 4 large room temperature eggs, 4 tablespoons melted unsalted butter, and the foamy yeast mixture; stir to combine.

3. If using, add 2 tablespoons nonfat dry milk powder now.

4. Stir in 2 to 2 1/2 cups all purpose flour to make a soft, sticky dough; transfer to a lightly floured surface and knead, adding up to 2 to 3 additional cups flour as needed (total about 4 to 5 1/2 cups) until the dough is smooth, elastic, and slightly tacky, about 8 to 10 minutes by hand or 6 to 8 minutes in a stand mixer with a dough hook.

5. Place the dough in a lightly oiled bowl, turn once to coat, cover with plastic wrap or a clean towel, and let rise in a warm draft free spot until doubled in size, about 1 to 1 1/2 hours.

6. Punch down the dough, then divide and shape into either two loaf pans (for two loaves) or into 24 equal pieces and roll into balls for rolls; arrange in greased 9×5 loaf pans or on a baking sheet or in a 9×13 pan for pull apart rolls, leaving space for expansion.

7. Cover shaped loaves or rolls and let rise again until puffy and nearly doubled, about 30 to 45 minutes.

8. Preheat the oven to 350°F while the dough is completing the second rise.

9. Bake loaves about 30 to 35 minutes or rolls about 20 to 25 minutes, until golden brown and the loaves register about 190°F internal temperature or sound hollow when tapped.

10. Remove from oven and immediately brush with about 2 to 3 tablespoons extra melted butter; cool in pans 10 minutes, then transfer to a wire rack to cool further before slicing.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Digital or instant-read thermometer
4. Stand mixer with dough hook or wooden spoon for hand kneading
5. Clean kitchen towel or plastic wrap
6. 9×5 loaf pans or baking sheet and 9×13 pan for rolls
7. Bench scraper or sharp knife for dividing dough
8. Wire cooling rack and pastry brush

FAQ

How do I tell if the yeast is active? A: Warm the milk and water to 105 to 115°F, sprinkle yeast and a pinch of sugar into the water, wait 5 to 10 minutes. It should become foamy and bubbly. If not, the yeast is inactive and should be replaced.

Can I use instant yeast instead of active dry yeast? A: Yes. Use about 2 teaspoons instant yeast. Mix it directly into the dry ingredients and skip the proofing step with water, but keep liquids warm.

How should the potato texture be for best results? A: Use hot mashed potatoes that are smooth and well drained with minimal lumps. Avoid excess moisture; if potatoes are watery, mash and gently heat to evaporate extra water before measuring 2 cups.

How much flour should I actually use? A: Start with the lower end, about 2 cups plus 2 cups total, then add more 1 tablespoon at a time until the dough is soft, slightly tacky but not sticky. Final amount varies by humidity and potato moisture, typically 4 to 5 1/2 cups total.

What is the best way to shape and bake rolls versus a loaf? A: For rolls, divide dough into equal pieces, shape into tight balls, place in a greased pan close together for soft sides, let rise until puffy and bake at 350 to 375°F. For a loaf, shape into a loaf and place in a greased loaf pan, allow full rise and bake slightly longer until golden and internal temp is about 190 to 200°F.

Can I make the dough ahead or freeze it? A: Yes. For make ahead, refrigerate the shaped rolls overnight for a slow rise, then bake in the morning. For freezing, freeze shaped unbaked rolls on a tray, transfer to a bag, thaw and proof before baking. Baked rolls freeze well and should be wrapped tightly.

Potato Rolls Or Bread Recipe Substitutions and Variations

Mashed hot potatoes: substitute 1 3/4 to 2 cups instant potato flakes rehydrated with hot water to match the recipe texture.
Whole milk: substitute an equal amount of warm buttermilk for a tangier, softer crumb, or use warm unsweetened almond milk and add 1 tablespoon melted butter if more fat is desired.
Eggs: substitute 1/4 cup unsweetened applesauce per egg for a vegan-friendly binder, or use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg for structure.
Unsalted butter: substitute an equal amount of neutral oil such as light olive oil or vegetable oil; if using salted butter instead, reduce the recipe salt by about 1/4 teaspoon.

Pro Tips

1. Drain and dry those potatoes well. Squeeze or let them steam off in a colander so they are warm but not watery. Excess moisture means you will need a lot more flour and the crumb can become gummy.

2. Proof the yeast in the warm milk and water until foamy. If it does not foam within 10 minutes, start over with fresh yeast. Temperature matters: too hot will kill the yeast, too cool slows it down.

3. Add flour gradually and trust the feel of the dough more than an exact cup measurement. You want a dough that is smooth, elastic, and just slightly tacky. It will be softer than ordinary bread dough because of the potatoes.

4. Keep your first rise warm and undisturbed. A slightly warmer spot like an oven with just the light on works well. For the second rise, look for puffy and nearly doubled rather than a strict time; overproofing will deflate the light potato-enriched crumb.

5. Brush immediately with melted butter right out of the oven for a soft, glossy crust and extra flavor, then cool partially in the pan so the loaf keeps its shape before slicing. Store wrapped once cooled to keep it tender, or freeze slices for longer storage.

Potato Rolls Or Bread Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

340

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Digital or instant-read thermometer
4. Stand mixer with dough hook or wooden spoon for hand kneading
5. Clean kitchen towel or plastic wrap
6. 9×5 loaf pans or baking sheet and 9×13 pan for rolls
7. Bench scraper or sharp knife for dividing dough
8. Wire cooling rack and pastry brush

Ingredients

2 cups mashed hot potatoes (about 1 to 1 1/4 pounds, drained)
1 cup whole milk, warmed to about 105 to 115°F
1/4 cup warm water (about 105 to 115°F)
2 1/4 teaspoons active dry yeast (one packet)
1/4 cup granulated sugar
1 1/2 teaspoons fine salt
4 large eggs, room temperature
4 tablespoons unsalted butter, melted
2 to 2 1/2 cups plus 2 to 3 cups all purpose flour (total 4 to 5 1/2 cups), or bread flour as desired
2 tablespoons nonfat dry milk powder (optional, for richer crumb)
Extra melted butter for brushing after baking (about 2 to 3 tablespoons)

Directions

Warm the milk to about 105 to 115°F and combine with the 1/4 cup warm water in a bowl; sprinkle 2 1/4 teaspoons active dry yeast and 1/4 cup granulated sugar over the liquid, let sit 5 to 10 minutes until foamy.
In a large mixing bowl mash 2 cups hot cooked potatoes (about 1 to 1 1/4 pounds, well drained) and add 1 1/2 teaspoons fine salt, 4 large room temperature eggs, 4 tablespoons melted unsalted butter, and the foamy yeast mixture; stir to combine.
If using, add 2 tablespoons nonfat dry milk powder now.
Stir in 2 to 2 1/2 cups all purpose flour to make a soft, sticky dough; transfer to a lightly floured surface and knead, adding up to 2 to 3 additional cups flour as needed (total about 4 to 5 1/2 cups) until the dough is smooth, elastic, and slightly tacky, about 8 to 10 minutes by hand or 6 to 8 minutes in a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, turn once to coat, cover with plastic wrap or a clean towel, and let rise in a warm draft free spot until doubled in size, about 1 to 1 1/2 hours.
Punch down the dough, then divide and shape into either two loaf pans (for two loaves) or into 24 equal pieces and roll into balls for rolls; arrange in greased 9×5 loaf pans or on a baking sheet or in a 9×13 pan for pull apart rolls, leaving space for expansion.
Cover shaped loaves or rolls and let rise again until puffy and nearly doubled, about 30 to 45 minutes.
Preheat the oven to 350°F while the dough is completing the second rise.
Bake loaves about 30 to 35 minutes or rolls about 20 to 25 minutes, until golden brown and the loaves register about 190°F internal temperature or sound hollow when tapped.
Remove from oven and immediately brush with about 2 to 3 tablespoons extra melted butter; cool in pans 10 minutes, then transfer to a wire rack to cool further before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.