Old Fashioned Mashed Potato Rolls

"These rolls are perfection! They are light and fluffy and has that wonderful yeasty aroma of bread baking. There are instructions for both the traditional kneading and using the bread machine technique. The cloverleaf pattern looks so elegant and yet is so easy to shape that even your small kids could help. To get a tender soft top, brush tops of bread with butter as soon as it comes out of the oven. Note that bread coming out of the oven has a harder crust that when it cools. To soften the crust even more, cover bread lightly with a clean tea towel as it cools."
photo by a food.com user photo by a food.com user
Ready In:
3hrs 10mins
18 rolls




  • In a small saucepan, heat together milk, potato and shortening until the ingredients have melted. In a large bowl, stir together 3-1/2 cups of the flour, sugar, yeast and salt; stir in the milk mixture and egg. With a wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
  • Turn out dough onto lightly floured surface; knead for 8 - 10 minutes or until smooth and elastic. Cover with a tea towel; let rest for 10 minutes.
  • To make cloverleaf buns, pinch enough dough and shape into a small ball. Arrange 3 balls in one muffin cups that have been sprayed with Pam. Continue until you have shaped 18 muffin cups. Cover and let rise in warm place until doubled in bulk, 30 - 60 minutes. (Note: I sometimes cut the dough in half and will do half in muffin cups and half in a 8" x 8" square pan).
  • Brush with butter. Bake in centre of 400 oven for 10 - 12 minutes or until golden brown.
  • Bread Machine Method: Use 4-1/2 cups flour. Into pan of machine, add in order potatoes, milk, egg, shortening, sugar, salt, flour and yeast. Choose dough setting. Remove from machine; shape and bake as directed.
  • Butter Mashed Potato Rolls: To get that rich buttery taste, drizzle each bun with melted butter then cover with clean tea towel. These buns come out rich and decadent.

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  1. It took a little longer to cook them and then the tops ended up too brown, but delicious anyway. I cut the recipe in half to fit in my small bread maker.



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