I’m so happy to share this Garlic Butter Potato Rolls recipe with you because it creates the softest, fluffiest dinner rolls right at home. These rolls are made with real mashed potatoes, which give them a light and tender texture inside. They bake up golden and pillowy, then get brushed with warm garlic parsley butter for rich, savory flavor. They are comforting, family friendly, and perfect for holidays or simple weeknight dinners.
Level: Moderate
Total Time: about 2 hours 40 minutes
Prep Time: about 20 minutes, plus rising time
Cook Time: about 30 to 35 minutes
Yield: about 15 rolls
Course: Side Dish
Cuisine: American
I still remember the first time I pulled these potato rolls out of the oven. The kitchen smelled like fresh bread and warm garlic butter, and everyone gathered around before they even cooled.
What makes this recipe special is the mashed russet potato mixed right into the dough. A little bit of the starchy potato cooking water helps the yeast do its job and keeps the rolls soft and fluffy. After baking, they are brushed with melted butter, garlic, and parsley for extra flavor. They are wonderful for holidays, Sunday dinners, or anytime you want homemade bread that feels extra cozy.
How to Make Garlic Butter Potato Rolls
These rolls are soft and airy because of the mashed potatoes and simple yeast dough. Here is how everything comes together:
• Boil and mash a russet potato with butter and milk
• Save some potato cooking water to activate the yeast
• Mix the mashed potatoes with eggs and the yeast mixture
• Add flour and salt to form a soft dough
• Let the dough rise until doubled
• Shape into rolls and let them rise again
• Bake until golden and puffed
• Brush with warm garlic parsley butter
It is a simple step by step method that gives you bakery style rolls without complicated steps.
Ingredients
• 1 russet potato, about 15 ounces, peeled and chopped
• 1/4 cup butter, softened
• 1/4 cup whole milk
• 1/2 cup potato cooking water, cooled to lukewarm
• 1 tablespoon granulated sugar
• 2 1/2 teaspoons active dry yeast
• 2 large eggs
• 4 1/2 cups all purpose flour
• 1 teaspoon salt
Garlic Butter Topping:
• 1 tablespoon butter
• 1 small garlic clove, very finely minced
• 1 teaspoon finely minced parsley
Directions
- Cook the Potato:
- Place the chopped potato in a small pot and cover with water.
- Bring to a boil and cook for about 10 minutes, until the potato is very soft.
- Reserve the Water:
- Measure out 1/2 cup of the hot potato water and set it aside.
- Drain the remaining water from the pot.
- Mash the Potato:
- Add the softened butter and milk to the drained potato.
- Mash until smooth and creamy, with no large lumps.
- Activate the Yeast:
- In a large bowl, mix the lukewarm potato water with the sugar.
- Sprinkle in the yeast and let it sit for about 5 minutes, until slightly foamy.
- Make the Dough:
- Stir the mashed potatoes and eggs into the yeast mixture.
- Add the flour and salt, then mix until a soft dough forms.
- Knead by hand for about 5 minutes, or use a stand mixer with a dough hook for about 3 minutes, until smooth.
- First Rise:
- Place the dough in a lightly oiled bowl and turn it once to coat.
- Cover with a clean towel and let it rise in a warm place for about 1 hour, until doubled in size.
- Shape the Rolls:
- Line a 9 by 11 inch baking dish with parchment paper and lightly oil it.
- Divide the dough into 15 equal pieces and shape into balls.
- Place them seam side down in the dish.
- Second Rise:
- Cover the dish with a towel and let the rolls rise for about 45 minutes, until puffy.
- Bake the Rolls:
- Preheat the oven to 350 degrees Fahrenheit.
- Bake for about 30 to 35 minutes, until golden on top.
- Let them cool slightly in the pan.
- Prepare the Garlic Butter:
- Melt the butter in a small pan over medium low heat.
- Add the minced garlic and cook for about 30 seconds.
- Remove from heat and stir in the parsley.
- Brush the warm rolls with the garlic butter before serving.
Process Details
• Mashed Potato in the Dough: The potato keeps the rolls soft and tender, even the next day.
• Using Potato Water: The slightly starchy water helps the yeast grow and supports a strong rise. Make sure it is warm, not hot.
• Kneading the Dough: Kneading helps build structure so the rolls are fluffy instead of dense.
• Two Rises: The first rise develops flavor. The second rise makes the rolls light and airy before baking.
• Garlic Butter Finish: Brushing the rolls while warm allows the butter to soak into the tops for extra flavor.
Tips for Success
• Use a large russet potato since it mashes smoothly and creates a fluffy texture.
• If the dough feels very sticky, add a little more flour, about two tablespoons at a time.
• Let the dough rise in a warm spot, such as inside the oven with the light on.
• For individual buns, space them apart on a baking sheet and bake for about 20 to 25 minutes.
• If you prefer sweet rolls, brush with plain melted butter or butter mixed with a little honey instead of garlic butter.
Serving Ideas
• Holiday Table: Serve warm with turkey, ham, or roast chicken.
• Breakfast Style: Slice and spread with butter and strawberry jam.
• Mini Sandwiches: Use them for small sliders with meat and cheese.
• Soup Night: Pair with a bowl of tomato soup or chicken soup.
• Extra Flavor: Sprinkle a tiny bit of flaky salt over the garlic butter topping.
Storage & Freezing
• Refrigerator: Let the rolls cool completely, then store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
• Reheat: Warm in the microwave for about 15 seconds, or heat in a low oven until soft and warm.
• Freeze: Place cooled rolls in freezer safe bags or containers and freeze for up to about 1 month.
• Thawing: Let them thaw at room temperature, then warm gently in the oven before serving.
Nutrition Info (Approximate per Serving)
• Calories: ~190
• Protein: ~5g
• Carbohydrates: ~30g
• Fat: ~5g
• Fiber: ~1g
• Sodium: ~200mg
• Sugar: ~1g
These Garlic Butter Potato Rolls are soft, fluffy, and full of warm homemade flavor. The mashed potato keeps them tender, and the garlic butter on top makes them extra special.
I hope you try this recipe the next time you want fresh bread on your table. Once you pull apart a warm roll and taste that buttery garlic finish, you may find yourself making them again and again.
