Potato Dough Rolls

Potato Dough Rolls

Thanksgiving is all about being thankful, and celebrating with food. So enjoy the Potato Dough Rolls

Time: 40 minutes


  • Makes 2 dozen rolls
  • 1 tablespoon instant mashed potatoes
  • 1 cup boiling water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cut into small pieces
  • 1 teaspoon lemon or orange zest, optional
  • 2 1/4 teaspoons (1 package) active dry yeast
  • 2 large eggs
  • 4 to 4 1/2 cups flour
  • Milk, cream, or egg yolk, to glaze


  • Whisk the potato flakes into the boiling water. (Note: You can substitute 1 cup of water that you used to boil
  • potatoes in. If using potato water omit the potato flakes.)
  • Place the sugar, salt, butter, and citrus zest in a large bowl and pour the boiling potato water over it. Whisk to
  • combine until the butter melts. Let stand for 5 minutes to cool.
  • In a separate small bowl sprinkle the yeast over 2 tablespoons warm water and set aside until it foams and
  • thickens, about 5 minutes.
  • Check the temperature of the butter and sugar mixture. It should feel pleasantly warm and not boiling hot. If
  • so, whisk in the eggs, and then the yeast mixture.
  • Stir in 2 cups of flour. Beat vigorously with a wooden spoon until combined, then stir in 2 more cups of flour, or
  • just enough to make a shaggy, wet dough. Beat well and do not knead; it will be very sticky.
  • Cover the dough and refrigerate for at least 2 hours or up to 3 days.
  • To bake the rolls, lightly grease a 9×13-inch pan with olive oil or butter.
  • Coat hands lightly with flour. Portion the dough into 24 small balls and place closely together in the prepared
  • pan. Cover with a towel and let rise in a warm place for 1 hour or until the rolls have significantly increased in
  • size.
  • Preheat the oven to 375°F. Brush the tops lightly with milk, cream, or egg yolk. Bake for 20 to 25 minutes or
  • until they are browned on top and a thermometer inserted in the center roll reads 190°F to 200°F.
  • Serve warm.