Classic Yeast Dinner Rolls

5 from 1 vote

Soft, golden, and made with mashed potatoes for extra tenderness—these old-fashioned yeast rolls are a timeless favorite for holidays and weeknight dinners alike.

Prep Time20

Cook Time25

Bulk and final rise3

Total Time3 45

Course: Bread

Cuisine: American

Servings: rolls

Calories: 135kcal

Author: Marie

Equipment

Standing mixer optional (may also hand knead)

Ingredients

4 1/4 cup all-purpose flour
2.5 teaspoons dry yeast
1/3 cup sugar
2 teaspoons salt
6 tablespoons unsalted butter softened
1 cup mashed potato unseasoned
3/4 cup warm water (120 to 130 degrees F)

To Brush Tops

2 tablespoons butter melted

US Customary - Metric

Instructions

In a large mixing bowl, combine all of the ingredients.
Knead (either by hand or using a standing mixer) until a soft dough forms.
Place the dough into a greased bowl. Cover and let rise for 90 minutes.
Remove dough from the bowl and divide into 16 large or 24 smaller balls.
Grease a 9 by 13 baking pan, place balls into pan, and cover with lightly greased plastic wrap.
Let rise until doubled in volume (1.5 to 2 hours). At the later end of this, preheat your oven to 350F.
Bake for 20 to 25 minutes, until golden and brush with melted butter before serving.

Notes

For best texture, dough should feel soft and slightly tacky—avoid adding excess flour.
You can refrigerate shaped rolls overnight (second rise) and bake fresh the next day.
Freeze baked rolls up to 3 months; reheat at 300°F wrapped in foil for 10 minutes.
Use plain mashed potatoes without milk or butter—fresh or leftover, as long as unseasoned.

Nutrition