Sheet Pan

Potato Dinner Rolls

May 11, 2011
0 Ratings
  • Serves 6-8
Author Notes

These dinner rolls are easy to make and so delicious, I make these rolls every Thanksgiving without fail, my family loves them. They are soft and flavorful and so delicious when served warm with some butter, I got the recipe from my Mother and just recently found it on the King Arthur website under the title Amish Dinner Rolls. —sdebrango

What You'll Need
  • 2 Large eggs lightly beaten
  • 1/3 cup Sugar
  • 1 1/2 teaspoons Salt
  • 6 tablespoons Butter at room temperature
  • 1 cup Unseasoned mashed potato's, lightly packed
  • 2 1/2 teaspoons instant yeast
  • 3/4 cup potato water (from the potato you boil ) cooled to room temperature
  • 4 1/4 cups All purpose flour
  1. In the bowl of your stand mixer fitted with the dough hook combine all of the ingredients. Mix until the dough starts to leave the sides of the bowl, approximately 6 minutes. The dough should be smooth and shiny. Place the dough in a lightly greased bowl, turn the dough so that its coated with the oil. Cover the bowl in plastic wrap, then cover with a kitchen towel and let it rise until its doubled in bulk in a warm place for 90 minutes.
  2. Once the dough has risen, remove from the bowl and on a lightly floured surface divide the dough into 15 pieces, each piece should be about the size of a handball. Gently roll the dough in your cupped hands until it forms a nice round ball. To make sandwich rolls form a slightly larger ball the recipe will yield approximately 12 larger rolls.
  3. Place the dough balls onto a parchment lined baking sheet leaving about 2 inches between each (You will have to use 2 sheet pans) Cover with lightly oiled plastic wrap and place a kitchen towel over them and let them rise again for 2 hours. Alternatively you can refrigerate the dough balls overnight and continue the rise in the morning.
  4. Pre-heat your oven to 350 degrees.
  5. After the rolls have risen for 2 hours place in your pre-heated oven and bake for 20-25 minutes. They will be golden brown and when you tap them with your finger there will be a hollow sound. Brush the tops of the rolls with melted butter,

See what other Food52ers are saying.

  • AntoniaJames
  • Angel
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

2 Reviews

AntoniaJames October 27, 2016
I found this via the Hotline, looking for a great sandwich roll for porchetta leftovers, when my "boys" are home in December. The recipe reminds me of my mother's much-loved "featherbeds" - an old style potato roll which to my mind were absolutely the best item on any holiday table. Thanksgiving, Christmas, Easter, we begged her to make them.

I am so looking forward to trying this recipe. I know it will be a keeper! ;o)

P.S. You should enter these in the "best dish with leftovers" -- my mouth is watering just reading Angel's post on her garlic mashed potatoes.
Angel July 13, 2014
I finally got around to trying these, and they were fantastic.

First of all, please accept my apology for variations, because that drives me crazy when others do it. I don't believe my variations changed a whole lot of what is an amazing end product.

I purposely saved left over mashed potatoes from dinner last week to make these for a special dinner. Because I only saved the potatoes (and did not realize I needed the potato water) I had to improvise a smidge. Since I see other recipes use dry milk or milk, I decided to use the only dairy in my house in place of the water--and instead used 1/2 and 1/2. Also, since I used garlic in my mashed potatoes, I decided to *enhance* this a bit. I wanted to ensure that the hint of garlic wasn't something people would miss, but rather could identify. So I added 1 tsp of garlic powder.

The rolls didn't rise very much, and I got 16 good size rolls out this batch. I spaced them out on 3 jelly roll pans, because I was afraid of how large they would have gotten. That was unneccssary, and 2 pans would do just fine.

Thank you for sharing. Again, apologies for the variation. I will work these in to my regular rotation.