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Potato buns in a baking pan with honey butter on top.
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Potato Rolls

These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too.
Prep Time30 minutes
Cook Time30 minutes
Rise Time2 hours
Total Time3 hours
Course: Bread
Cuisine: American
Keyword: potato buns, potato roll
Servings: 16 rolls
Author: Kristen Stevens

Ingredients

  • 1 pound peeled and quartered russet potatoes
  • ¼ cup softened butter
  • ¼ cup milk
  • ½ cup potato cooking water
  • 1 tablespoon sugar
  • 2 ½ teaspoons active-dry yeast
  • 2 large eggs
  • 4 ½ cups all-purpose flour
  • 1 teaspoon salt

Optional Honey Butter

  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon flaky sea salt

Instructions

  • Place 1 pound peeled and quartered russet potatoes into a pot and cover it with water. Bring the pot to a boil over high heat. Continue to boil until the potatoes are soft, about 10 minutes. Reserve ½ cup of the cooking water, then drain the potatoes.
  • Add ¼ cup softened butter and ¼ cup milk to the potatoes and mash well.
  • Put ½ cup potato cooking water into the bowl of your stand mixer or large mixing bowl and add 1 tablespoon sugar. Let the water cool until it is lukewarm, then add 2 ½ teaspoons active-dry yeast. Let the yeast bloom for 5 minutes.
  • Add the mashed potatoes and 2 large eggs to the bowl and mix using a dough hook or a wooden spoon.
  • Add 4 ½ cups all-purpose flour and 1 teaspoon salt and continue to mix in your stand mixer for 2-3 minutes, or until the dough comes together into a ball. If you're mixing the dough by hand, turn it out onto your counter and knead it for 5 minutes.
  • Transfer the dough to a lightly oiled bowl and cover tightly. Place the bowl in a warm (not hot) place for 1 hour, or until the dough has doubled in size.

Pull Apart Potato Buns

  • Divide the dough into 15 balls. Place each ball seam-side down in a lightly oiled baking dish. They will be quite close together. Cover the baking dish and let the buns rise for 45 minutes.
  • Preheat your oven to 350 degrees. Bake the buns for 30-35 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
  • Let the buns cool before removing them from the baking dish.

Individual Potato Buns

  • Divide the dough into 16 balls. Place each ball seam-side down on a lightly oiled baking sheet, spaced 2 inches apart.
  • Bake the buns for 20-25 minutes, or until they are golden on top and they reach an internal temperature of 200 degrees Fahrenheit.
  • Let them cool slightly before serving.

Honey Butter Buns

  • Melt 1 tablespoon unsalted butter and 1 tablespoon honey the butter in a small bowl. Once the buns have cooled, brush the tops of the buns with the honey butter then sprinkle with 1 teaspoon flaky sea salt.

Notes

You can also use leftover mashed potatoes in this recipe, but you'll need to increase the flour. Start by adding 2 extra tablespoons of flour and add more if needed until the dough is thick and sticky. Ad instead of using potato cooking water, use warm tap water.

Nutrition

Calories: 184kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg

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