Sage's Perfect Potato Rolls

Submitted by Breanna Gibby - added 8/19/26

I’ve never had rolls turn out until this recipe! I think it’s fail proof! The mashed potatoes make the rolls so soft and tasty! Maybe just don’t pepper your mashed potatoes if you don’t want pepper in your rolls! 😂

Ingredients

• 1 Tbsp. active dry yeast
• 1 1/2 cups warm water
• 2/3 cup sugar
• 2 tsp. salt
• 2/3 cup butter, melted (10 1/2 Tbsps)
• 2 eggs (room temp)
• 1 cup prepared mashed potatoes (can use leftover mashed potatoes)
• 6 to 7 cups bread flour

Instructions

1. Dissolve yeast in warm water with sugar, about 10 minutes.
2. Add salt, butter, eggs, and mashed potatoes. Mix well.
3. Add the flour, one cup at a time, kneading well in between. You may need anywhere from 6 to 7 cups. Knead for about ten minutes, until the dough no longer sticks to the side of the bowl and is smooth and elastic.
4. Cover and let rise, 1 hour.
5. On a countertop dusted with flour, dump out the dough. Divide dough in half. Roll each half into a large circle. Using a pizza cutter, cut the dough like a pizza into 16 triangles, or 32 total triangles. From the outside in, roll up the dough into a crescent shape. Lay on a greased cookie sheet and cover with a clean dish towel.
6. Let rise for 60-90 minutes or until doubled in size.
7. Bake at 375° F for 15 to 20 minutes. Remove when tops are golden brown. ENJOY!