Classic Yeast Dinner Rolls

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These classic yeast rolls bake up impossibly soft, slightly sweet, and golden brown—just like the ones Grandma used to make. The secret? Mashed potatoes in the dough for that tender, pillowy texture that stays fresh for days.

These rolls have become a holiday must on my table—right up there with favorite homemade cranberry sauce and Italian sausage stuffing. Whether you’re serving them with Thanksgiving dinner, alongside a hearty soup, or as slider buns for leftover turkey sandwiches, these buttery rolls steal the show every time.

Why You’ll Love These Rolls

They’re soft, fluffy, and lightly sweet—but sturdy enough to slice for sandwiches. The mashed potato keeps the dough moist for days (no dry rolls here!). Plus, the dough is simple to work with, and the bake time is forgiving. They’re freezer-friendly too, making them perfect for holiday prep.

Ingredient Notes

Mashed Potatoes: Use plain, unseasoned mashed potatoes—no butter, milk, or salt. Freshly made is best, but leftover plain mashed potatoes also work. The potato starch locks in moisture and softness.
Yeast: Either instant or active dry yeast works. If using active dry, dissolve it in the warm water first for a strong start.
Warm Water: Aim for 120–130°F; it will cool once it hits the potato mixture.
Flour: All-purpose gives a tender crumb; for a chewier roll, replace up to half with bread flour.
Butter: Softened, not melted—so it incorporates evenly and keeps the crumb light.

Method Overview

Mix all the ingredients until a soft dough forms, then let it rise until doubled. After shaping into balls, place them close together in your baking pan—this helps them rise tall and stay soft. Let them proof again until puffy, then bake until beautifully golden. Brush with melted butter while warm for that glossy, buttery finish.

Tips & Techniques

• Use just enough flour—dough should be soft and tacky, not stiff.
• A kitchen scale gives consistent results (especially for flour and potatoes).
• Shape by tucking edges under for a smooth, bakery-style top.
• For the fluffiest rolls, nestle them close in the pan so they rise up, not out.
• Brush with melted butter right out of the oven for shine and flavor.
• To make ahead, refrigerate shaped rolls overnight and bake fresh the next day.
• Reheat leftovers by wrapping in foil and warming at 300°F for 10 minutes.

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📖 Recipe

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🍞 Old-Fashioned Yeast Rolls FAQs

Can I make these rolls ahead of time?
Yes! Shape the rolls, cover, and refrigerate overnight. Bring to room temperature before baking. They bake up just as soft and fresh as the same-day version.

Can I use leftover mashed potatoes?
You can—just make sure they aren’t heavily seasoned. A few traces of butter or salt won’t hurt, but skip any with cream, garlic, or herbs.

What kind of yeast should I use?
Both instant and active dry yeast work well. Instant yeast can go straight into the flour; active dry should be dissolved in warm water first.

Can I freeze the baked rolls?
Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Reheat in a 300°F oven (wrapped in foil) for 10 to 12 minutes for that just-baked taste.

How do I store leftover rolls?
Keep in an airtight container at room temperature for up to 3 days. The mashed potato helps them stay soft without drying out.