Leftover Mashed Potato Rolls

Soft & Fluffy Leftover Mashed Potato Rolls

Do you ever make too many mashed potatoes? I always do. The good news is that leftover mashed potatoes are the secret ingredient to some of the softest, fluffiest dinner rolls you’ll ever make.

These mashed potato rolls are tender, slightly buttery, and perfect for serving alongside soup, holiday meals, or even sliced open for mini sandwiches. Best of all, they help reduce food waste — and no one will ever guess they started as leftovers!

Why Add Mashed Potatoes to Rolls?

Mashed potatoes add moisture and starch to the dough, which makes the rolls extra soft and helps them stay fresh longer. They also give the rolls a subtle richness without making them heavy.

There’s something special about turning leftovers into something even better the next day. These mashed potato rolls are soft, comforting, and just might become your new favorite way to use up extra mashed potatoes.

Happy baking! 🥖

Leftover Mashed Potato Rolls

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Prep Time 2 hours hrs 30 minutes mins

Cook Time 30 minutes mins

Course Side Dish

Servings 9

Ingredients

  

• ½ cup milk warm to the touch
• 1 tablespoon honey
• 1 teaspoon active yeast
• ½ cup leftover mashed potatoes room temperature
• 1 large egg room temperature
• 4 tablespoons unsalted butter melted
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon salt

Instructions

 

• In a large measuring cup, mix together the milk and honey. Mix in the yeast and set aside for five minutes.
• In the bowl of a stand mixer, whisk together the mashed potatoes, egg and butter. Whisk in the milk, honey and yeast mixture.
• Add in the flour and salt and knead on medium speed for 8-10 minutes using the dough hook, or until mixture is smooth and slightly sticky. Remove dough and coat the inside of the bowl with oil. Place dough ball back into the bowl, cover with plastic wrap and set aside to rise for an hour and a half to two hours or until double in size. (I like to turn my oven on, let it preheat for one minute, turn it off and set the dough in the oven for a quicker rise. I find this usually gets the job done in an hour.)
• After the dough has risen, butter the bottom and sides of an 8 x 8 pan. Portion dough into nine equal portions (use a kitchen scale or eyeball it), rolling each piece into a smooth ball. Place into buttered pan and cover lightly with plastic wrap. Set aside to rise for an additional hour.
• While rolls are rising, preheat oven to 350 degrees.
• If desired, brush rolls with an egg wash (one egg mixed with one tablespoon of water). This isn't necessary, but it will
• Bake in preheated oven for 25-30 minutes or until golden brown.
• Turn rolls out onto cooling rack immediately. Allow to cool for five minutes before serving.