American · Free recipe
Soft Dinner Rolls
These fluffy, pull-apart rolls get their squishy softness from mashed potato and a little honey mixed into the dough. Baked snugly together in one pan, they rise into golden domes with tender, pillowy sides, and a swipe of melted butter the moment they leave the oven keeps the tops shiny.
- Prep
- 2 hr 20 min
- Cook
- 22 min
- Total
- 2 hr 42 min
- Serves
- 15
- Level
- Easy
Method
-
Combine the flour, yeast, and salt in a stand mixer, then add the milk, mashed potato, honey, and egg and mix on low until a shaggy dough forms.
-
Add the softened butter and knead on medium for 7 to 8 minutes until the dough is soft, smooth, and just barely sticky.
-
Cover and let rise for 1 to 1 1/2 hours until doubled.
-
Divide the dough into 15 equal pieces of about 60 g each, cup each under your palm on the counter, and roll into taut balls.
-
Arrange in a buttered 9x13-inch pan in 3 rows of 5, cover, and let rise 45 minutes until the rolls are puffy and touching.
-
Bake at 375F for 20 to 22 minutes until golden brown on top and 190F in the center roll.
-
Brush immediately with melted salted butter and let cool in the pan for 10 minutes before pulling apart.
Zest note from the test kitchen
To make ahead, shape the rolls, cover the pan, and refrigerate up to 18 hours; bake straight from the fridge, adding about 5 minutes.
