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These Potato dinner rolls are dense yet still tender, moist and fluffy. Mashed potato in the dough gives the buns soft texture and keeps them fresh.


8 Rolls

Total time

40 minutes






  • 1 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 medium Potato, boiled and mashed
  • 1 tsp instant yeast
  • 2 tbsp sugar
  • 1 tsp salt
  • 3 tbsp unsalted butter (softened)
  • ⅓ cup Lukewarm Water
  • 1 tbsp Egg replacer (whisked in 3tbsp water) (or use 1 large egg)


  1. Combine all the ingredients in a large mixing bowl or in the bowl of the stand mixer. Mix and knead to form a smooth, soft dough.
  2. Place the dough in a lightly greased bowl, cover and let the dough for rest for about 90 minutes, or until the dough is doubled in volume.
  3. Gently deflate the dough and divide it into 8 large balls or 12 smaller balls. Round each ball into a smooth roll.
  4. Place the rolls in a lightly greased 8" round baking pan. Cover with a lightly greased plastic wrap and allow to rise for 1½~2 hours, until they are quite puffy.
  5. Preheat the oven to 350°F. Bake the rolls for 20~25 minutes; until the rolls are golden brown and fee set, Remove from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.
  6. Serve rolls warm or at warm temperature.
  7. View the recipe instructions at Cook's Hideout

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