These refrigerator mashed potato rolls are extra fluffy and moist thanks to the addition of freshly mashed potatoes. You can keep the dough in your refrigerator for up to a week, which makes it easy to have warm rolls for dinner any night!
This recipe for refrigerator mashed potato rolls is another one of my husband’s childhood favorites.
His mom always creates a clover shape with the roll dough, which makes these rolls extra fun to eat!
This recipe works because it:
- Can be kept in the refrigerator. Most roll dough requires you to make it right away. The potatoes add a longer shelf life to the dough so you can pull it out any night for up to a week.
- Creates a fluffy, delicious roll. The potatoes are the culprit again here. These rolls are extra fluffy and scrumptious.
- Is a great use of leftover mashed potatoes. Have leftovers that you don’t know what to do with? Make some rolls!
- Can be shaped however you’d like. The fun is in the shaping. Choose one or all 3 different shapes!
Combine 1½ cups water, 2/3 cup sugar, 2 teaspoons of salt, 2/3 cup melted, but cooled butter, 2 eggs, and 1 cup plain mashed potatoes in a large mixing bowl. Stir well.
Add 2¼ teaspoons of instant yeast to 6½ cups of flour and stir to combine.
Slowly add the flour to the wet ingredients until combined.
Using a dough hook or your hands, knead the dough until smooth and elastic (about 5-10 minutes).
Cover the bowl with plastic wrap and place in the refrigerator for up to a week.
About 2 hours before baking, pull out the dough.
Preheat the oven to 175 degrees. Once preheated, turn the oven off.
Divide the dough into 3 equal sections. Shape the dough into desired shape and place in pan. You may need to add additional flour to the dough if it is sticky.
Place the pans in the warm oven, cover, and allow to rise until doubled in size (about 2-3 hours depending on how cold the dough is).
Remove the rolls from the oven and preheat it to 375 degrees.
Bake the rolls one pan at a time for 14-16 minutes, or until golden brown.
Once baked, brush the rolls with additional butter if desired.
Recipe Tips and Substitutions
There are lots of ways to customize this recipe:
- If you’re not making a batch of mashed potatoes, you can bake a potato in the microwave for 7 minutes, mash it, and use a cup of that in the dough.
- If you have leftover mashed potatoes, you can use those in the dough.
- If you’d like to use instant mashed potatoes, you can substitute those for homemade mashed potatoes 1:1.
- Try instant mashed potatoes with herbs and spices for an extra level of flavor in these rolls.
The nice thing about this dough is that it keeps in the refrigerator for so long. However, if you want to make the rolls right away, you’ll follow the same directions, but after kneading the dough, you would put it in a warm oven to double in size for about 45 minutes. Then shape the dough and return it to the warm oven for another 45 minutes. Then bake for the same amount of time.
There are 3 ways to shape the rolls. You can do a traditional roll shape in a 9×13 cake pan. You can do a crescent shape and bake them on a sheet pan. Or you can roll three small balls and place them in a muffin tin to create a clover shape.
More Like This
Looking for more delicious rolls? You’ll love these!
A similar recipe calls for 1 cup of potato flakes.
If you cook 1 potato for this recipe, a few chunks are fine, but you’ll want to mash it as smooth as you can.
This budget-friendly and time-saving recipe calls for water instead of milk. However, you can substitute milk if you’d like!
Milk will make rolls sweeter, browner, and often times softer. However, if you’d like to add milk to the recipe, you’ll need to scald it first.
Scalding milk helps to break down the whey which can interfere with the gluten causing dense rolls that take a long time to proof.
Adding mashed potatoes to your roll dough will do several things:
1. It causes the yeast to rise faster.
2. It creates a light crumb, for a fluffy roll.
3. It creates a moister roll because the potato absorbs more water than wheat.
4. It creates a roll with a longer shelf-life.
I hope your family loves these refrigerator mashed potato rolls! If you make them, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
Refrigerator Mashed Potato Rolls
- 1½ cups warm water
- 2¼ teaspoons active dry yeast, (1 package) *see note
- ⅔ cup sugar
- 2 teaspoons salt
- ⅔ cup butter, melted, but cooled
- 1 cup plain mashed potatoes
- 6½ cups flour, may need more during kneading and shaping
- Dissolve yeast in warm water in a large mixing bowl.
- Add the rest of the ingredients except the flour to the water and stir well.
- Slowly add the flour to the wet ingredients while stirring until combined.
- Using a dough hook or your hands, knead the dough until smooth and elastic (about 5-10 minutes).
- Cover the bowl with plastic wrap and place in the refrigerator for up to a week. (You may have to occasionally punch it down.)
- About 2 hours before baking, pull out the dough.
- Preheat the oven to 175 degrees. Once preheated, turn the oven off.
- Divide the dough into 3 equal sections. Shape* the dough into desired shape and place in pan. You may need to add additional flour to the dough if it is sticky.
- Place the pans in the warm oven, cover, and allow to rise until doubled in size (about 2-3 hours depending on how cold the dough is).
- Remove the rolls from the oven and preheat it to 375 degrees.
- Bake the rolls one pan at a time for 14-16 minutes, or until golden brown.
- Once baked, brush the rolls with additional butter if desired.