Ingredients — 10–12 Rolls
Potato Dough
- 1 medium potato, about 200 g, peeled and boiled
- 4 cups (500 g) all-purpose flour
- 2¼ tsp (7 g) active dry yeast
- ¼ cup (50 g) granulated sugar
- 1 tsp salt
- ¾ cup (180 ml) warm milk
- 2 large eggs, room temperature
- 3 tbsp (42 g) melted butter
- 2 tbsp vegetable oil
For the Top
- 1 egg
- 1 tbsp milk
- 1 tbsp melted butter, for brushing after baking
Step-by-Step Instructions
1. Prepare the Potato
Boil the peeled potato until completely tender, about 15–20 minutes.
Drain well and mash until completely smooth. Allow it to cool until warm, not hot.
2. Activate the Yeast
Combine the warm milk, yeast, and 1 teaspoon of the sugar.
Let stand for 5–10 minutes until slightly foamy.
The milk should be warm, not hot, so it doesn’t damage the yeast.
3. Mix the Wet Ingredients
In a large bowl, whisk together:
- Mashed potato
- Eggs
- Melted butter
- Vegetable oil
- Remaining sugar
- Activated yeast mixture
Mix until mostly smooth.
4. Add the Flour
Add the flour and salt gradually.
Mix with a wooden spoon until a soft, slightly sticky dough forms.
5. Knead
Transfer the dough to a lightly floured surface and knead for approximately 8–10 minutes.
The finished dough should become smooth and elastic.
If it is extremely sticky, add flour 1 tablespoon at a time. Avoid adding too much flour because that can make the rolls dense.
6. First Rise
Place the dough in a lightly oiled bowl and cover it.
Let it rise in a warm place for approximately 1–1½ hours, or until doubled in size.
7. Shape the Rolls
Gently press down the risen dough to remove excess air.
Divide into 10–12 equal pieces and shape each into a smooth ball.
Place the dough balls in a greased baking pan, leaving a little space between them.
Cover and allow a second rise for 30–45 minutes, until noticeably puffy.
8. Egg Wash
Whisk together:
- 1 egg
- 1 tbsp milk
Brush the tops gently with the egg wash.
9. Bake
Preheat the oven to 350°F (175°C).
Bake for approximately 18–23 minutes, until the rolls are beautifully golden brown and cooked through.
10. Finish
Immediately brush the hot rolls with melted butter.
Allow them to cool for 10–15 minutes before serving.
The result should be soft, fluffy and slightly buttery inside with a glossy golden crust.
Baking & Doneness
- Oven: 350°F / 175°C
- Baking time: 18–23 minutes
- First rise: 1–1½ hours
- Second rise: 30–45 minutes
- The rolls should be golden brown and sound slightly hollow when gently tapped.
Nut & Allergen Information
- Peanuts: None in the basic recipe
- Tree nuts: None
- Dairy: Milk and butter
- Egg: Eggs
- Wheat/Gluten: All-purpose flour
- Soy: Usually , but check packaged flour/butter if you have a serious allergy
Nut-free note
This recipe is naturally nut-free as written, but if serving someone with a severe nut allergy, check all packaged ingredients for cross-contact warnings.
Approximate Nutrition
Per roll, assuming 12 rolls:
- Calories: 210–230 kcal
- Protein: 5–6 g
- Carbohydrates: 32–35 g
- Fat: 7–8 g
- Fiber: 1–2 g
- Sugar: 4–5 g
- Sodium: approximately 250–320 mg
These are estimates and vary depending on the size of the rolls and ingredients used.
Q&A
Can I use leftover mashed potatoes?
Yes. Plain mashed potatoes work well. Avoid potatoes containing lots of cream or additional seasoning.
Why are my rolls dense?
Common causes are too much flour, old yeast, insufficient rising time, or kneading/rising in a very cold environment.
Can I make these without eggs?
Yes, but the texture and color will change. A suitable egg substitute can be used in the dough, while the egg wash can simply be replaced with milk.
Can I use instant yeast?
Yes. You can mix instant yeast directly with the dry ingredients, although activating it in warm milk also works.
Can I freeze the rolls?
Yes. Cool completely, place in an airtight freezer bag/container, and freeze for up to about 2–3 months for best quality.
How do I keep them soft?
Once completely cool, store them in an airtight container or sealed bag at room temperature.