Prize-Winning Roll Dough & Cinnamon Rolls

"This is a recipe from my mother. We grew up with this recipe which was used for our rolls, cinnamon rolls, and tea-rings at Christmas time. The mashed potatoes are a huge key, so make sure not to leave them out. You can quickly cook some up and mash them, or use instant in a bind."
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Ready In:
2hrs 15mins
4 dozen




  • Mix together the first three ingredients (milk, yeast and sugar). When the yeast becomes active, add the eggs, potatoes and 4 cups of flour. When that mixture is bubbly, add salt, oil and the flour (don't add all of it until you make sure you need it all -- you don't want it too stiff). When too thick to stir, pour onto flourered board and knead. Dough should be soft--almost sticky. Place in greased bowl and cover with a damp cloth. Let rise until double in bulk. Punch down. Let rise again. divid dough into easy to handle portions.
  • For dinner rolls: roll into balls and place in greased pan. When raised, bake at 375 degrees until golden brown (about 15 to 18 minutes).
  • For cinnamon rolls: roll dough 1/4-inch thick. Spread with melted butter, cinnamon, brown sugar and nuts (if desired). Roll up and slice into 1 1/2 -inch sections and place in greased pan. Let them raise until almost doubled in size. Bake at 375 degrees until golden brown (12 to 15 minutes). Glaze with frosting (milk, butter, powdered sugar, cream cheese and vanilla).

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  1. Lovely rolls. Have never used mashed potatoes to make them before, but will probably try them again, maybe make as cinnamon rolls. Thnx for posting, Ellen. Made for Fall 2008 PAC.


I am a mother of four children, ages 15, 12, 9 and 6. I grew up with an amazing mother who taught me to love cooking. I also have amazing sisters, sister-in-laws, mother-in-law and friends that share great recipes with me. I am always happy when I am cooking in the kitchen, but I'm not happy to clean up the mess! I have two local places I love to eat at. The Chef's Table is a bit more fancy. It is in Orem, Utah. The other restaurant I like is Guru's. It is more casual. My friend Stephanie Stott introduced me to it and I now crave their food daily. Guru's is in Provo.
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