Get ready to transform last night’s mashed potatoes into today’s fluffy rolls—because leftovers deserve a glow-up too! These rolls are perfectly soft and moist, making them the ideal pairing for almost any meal. Easy to make and anything but boring with the honey butter glazed on top. They’re a delicious way to reinvent your leftovers!

Serve these delicious rolls alongside a bowl of broccoli cheddar soup or a classic Sunday Pot Roast.

Why Our Recipe

  • Soft and moist dinner rolls made with honey and mashed potatoes!
  • Straightforward, easy-to-follow instructions for any skill level with no stand mixer required!
  • Finished with a honey butter glaze over top for extra deliciousness.
bowl of potato dinner rolls

The best rolls are the ones that steal the show! These go great with soups, casseroles, and tender meat dishes, and are an absolute must-have at holiday gatherings. Don’t let the idea of rolls being the star of the meal intimidate you—these are easy to make, even for beginner bakers.

Ingredient Notes

potato roll ingredients on table
  • Warm Milk: Heat the milk to between 100°F and 110°F, either on the stove or in the microwave. Use a thermometer for accuracy, or test it with your finger—it should feel warm but not hot. Whole milk, 2%, or 1% works best, though skim milk and dairy alternatives can also be used.
  • Plain Mashed Potatoes: Use smooth, plain mashed potatoes. If your potatoes are chunky, add a bit of milk and whip them in a stand mixer until smooth.
  • Instant Dry Yeast: Instant yeast doesn’t require activation. If you only have active dry yeast, adjust the rising times slightly as noted in the instructions.
  • Honey: Slightly warm the honey in the microwave to make it easier to pour and mix.
  • Salt: Use standard table salt for accurate measurements.
  • Salted Butter: Ensure the butter is softened so it incorporates easily into the dough. If using unsalted butter, add an extra pinch of salt.
  • Eggs: Use grade AA large for the best results.
  • All-Purpose Flour: Start with 5 1/2 cups and gradually add more as needed. You can substitute bread flour in the same amount for a slightly chewier texture.

Mashed Potatoes Options

Use leftover mashed potatoes or plain instant mashed potatoes for convenience. Just ensure they’re smooth and free of clumps. If needed, add a bit of milk and whip them with a hand mixer to achieve a creamy texture.

For instant mashed potatoes, prepare them according to the package instructions and stick to plain varieties without added seasonings. Avoid using flavored options like garlic or herbs, as these could alter the flavor of the rolls.

Room-temperature mashed potatoes are ideal to ensure consistent dough rising.

Shaping the Rolls

Once your dough has risen, turn it out onto a lightly floured surface. Divide it into 24 equal portions. Place your hand into a cupping shape. Roll each piece of dough between the palm of your hand and on a clean countertop to form a smooth, round ball. It should take less than 30 seconds and you end up with a small puckered seam on the bottom. Place the roll seam-side down on the pan.

Pro Tip: For perfectly even rolls, use a kitchen scale! Measure the total weight of the risen dough and then divide by 24.

Go By Feel

The exact amount of flour needed for homemade rolls can vary, so it’s important to rely on the texture of the dough. It should feel smooth and slightly tacky, yet soft and pliable. Ideally, the dough should pull away from the sides of the mixing bowl. If it sticks to your hands or the bowl, you’ll need to add more flour. Be careful—adding too much flour can make the dough stiff, resulting in firmer rolls. Always add flour gradually, a little at a time, to achieve the perfect consistency.

potato roll with honey drizzled on it on a black plate

Make Ahead Instructions

If you’d like to prepare your dough ahead of time, follow the recipe as directed, allowing the dough to rise for the initial 90 minutes. Shape the dough into rolls and place them on your baking sheet. Instead of letting them rise for an additional 60 minutes, cover the shaped rolls with plastic wrap and place the pan directly in the refrigerator. While the cold temperature won’t stop the yeast completely, it will slow its activity. The rolls will rise slightly in the fridge and can be kept this way for up to 24 hours.

When you’re ready to bake, remove the rolls from the fridge and let them rise at room temperature while your oven preheats, about 30 minutes. Then, bake as directed.

Storage Instructions

Store leftovers in an airtight container or in a plastic bag at room temperature for up to 3 days.

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