This is especially true when these potato rolls are on the menu. Mashed potatoes make the rolls extra-soft and fluffy. I top them with some honey butter and they disappear like magic.

A Flexible Side Dish

Since I’m often already making mashed potatoes for big family dinners, I just make a little extra to use in these dinner rolls. They’re also great with sweet potatoes if you feel like switching things up! If you are new to bread baking or don’t bake very often, this is a good recipe to have in your back pocket. The mashed potatoes make the dough very forgiving even if you over-knead or under-knead the dough a little. If you don’t have leftover mashed potatoes for this recipe, check out these recipes:

Perfect Mashed Potatoes Slow Cooker Mashed Potatoes Pressure Cooker Garlic Mashed Potatoes – just leave out the garlic if you’d prefer not to have that flavor in your dinner rolls

What to Do With Leftover Rolls

In the unlikely event that you have leftover rolls after your holiday meal, put them to good use as mini-sandwich sliders the next day! You can also use them to make croutons, French Toast Casserole, or a warming bowl of panade (bread soup!). You can also freeze the leftover rolls for up to a month. Just wrap them tightly in a double layer of foil and slide them into a freezer zip-lock bag. Let them thaw on the counter and then warm in a low oven.

More Ideas for the Bread Basket

Make-Ahead Dinner Rolls Parker House Rolls Cheese Biscuits Irish Soda Bread Homemade Light Rye Bread

I usually make this recipe with unseasoned mashed potatoes that haven’t been mixed with butter or dairy, but have also made them with leftover seasoned mashed potatoes. With seasoned mashed potatoes, you may end up needing to use a little extra flour.

1/2 cup water, room temperature

2 1/4 teaspoon (1 packet) active-dry or instant yeast

1 teaspoon plus 1/3 cup sugar, divided

1 cup mashed potatoes

1/4 cup milk

6 tablespoons salted butter, melted and cooled

2 large eggs

2 1/2 teaspoons minced fresh rosemary

1 1/2 teaspoons salt

4 1/2 to 5 cups all-purpose flour

For honey butter topping:

1/4 cup salted butter, room temperature

2 tablespoons honey