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Mennonite Potato Dinner Rolls

Ingredients

Directions

  1. Warm the milk until just warm but not too hot. Pour into a medium bowl. Stir in the ½ teaspoon of granulated sugar to dissolve. Sprinkle the yeast into the bowl, stir and cover with a plate. Leave for 5 minutes to proof.
  2. Melt the butter. In the bowl of a stand mixer fitted with the hook attachment, add the flour, sugar, salt, potatoes, eggs and melted butter. Turn mixer on low and thoroughly combine.
  3. Slowly add the yeast mixture. Increase the mixer speed to medium and blend until a smooth dough forms. The dough will come away from the walls of the bowl and cling to the dough hook.
  4. Transfer dough to a large greased bowl and cover loosely with wrap. Place in a warm spot and leave to rise for 90 minutes or until doubled in size.
  5. Grease a 9 x 13-inch baking pan. Turn the dough out onto a floured surface and knead it a few times. Take a floured rolling pin and roll the dough out into a rectangular shape. Cut the dough into 12 equal sized portions and form into balls. Place the dough balls into the baking pan, three per row, four rows total. Cover loosely with wrap and leave to rise for 90 minutes in a warm spot.
  6. During the last 20 minutes, preheat oven to 350°F. Remove the plastic and bake for 25 minutes or until the tops are a rich golden brown.
  7. Remove from oven and let cool in the pan for 10 minutes before serving.
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Mennonite Potato Dinner Rolls

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Light, fluffy, freshly baked dinner rolls made with melted butter and mashed potatoes…

  • clock icon
    130 MIN
  • 12 SERVINGS
Mennonite Potato Dinner Rolls

MENNONITE POTATO DINNER ROLLS put leftover mashed potatoes to good use!

We’ve all been there; you cooked a delicious ROASTED TURKEY complete with SAUSAGE DRESSING, BEAN CASSEROLE, CORN PUDDING and of course MASHED POTATOES. Sure, everyone loved the meal, but no surprise, you’ve got leftovers. Thankfully this recipe for freshly made MENNONITE POTATO DINNER ROLLS puts those leftover mashed potatoes to good use. If you play your cards right with a little bit of turkey and a dab of cranberry sauce, you’ll be able to make killer sandwiches. Yay!

This recipe is one we think you’ll be making again again. Judging by how popular they are up here in cottage country, they’re especially perfect on weekends when you’re hosting a crowd. Best to PIN the recipe to a favourite bread or baked goods board. Please also feel free to SHARE this LINK with other bakers – we know they’ll love these homemade dinner rolls too!

Here are a few things to keep in mind when you go to make our MENNONITE POTATO DINNER ROLLS:

Ingredients for Mennonite Potato Dinner Rolls

ALL IN!

We’re hoping you already have all or most of the ingredients in your pantry and fridge. Standard dry ingredients like flour, salt and granulated sugar as well as eggs, milk and butter will do the trick. You will need a sachet of yeast plus some mashed potatoes, as mentioned. Seems simple because it really is.

The yeast starter

GET STARTED

If you’ve never prepared a yeast dough before, this is a great starter recipe. Like others, it begins with us warming a liquid (milk), adding a touch of sweetness (sugar) and then stirring in a packet of active dry yeast. Leaving the yeast to activate or get started takes about five minutes. This step is really easy.

Mashed potatoes, eggs and butter

RICHNESS

We all marvelled at the richness of flavour in these MENNONITE POTATO DINNER ROLLS. As expected, the butter and eggs both added to the depth of flavour, but it’s those darn leftover potatoes that had us going, “Sheesh, are these ever amazing!” Be prepared for rich texture and flavour.

Everything in the stand mixer ready to be blended

STAND IN

If you’ve got a stand mixer in your small appliance arsenal, here’s a good recipe to use it. Adding all of the ingredients into the bowl and then mixing them with the proofed yeast is super simple. This is one of those “just stand back and let the dough hook do the work” kind of things. We’re happy to oblige.

The dough doubles in size after 90 minutes

DOUGH

If there’s one downside to this recipe, it’s having to wait for the yeast to do its work. After making the dough, we place it in a warm spot to rise for about 90 minutes. Then we divide and shape the dough into small balls and place them in a baking pan. The shaped dinner rolls need to sit for an additional 90 minutes to rise before being baked. Trust us, that three hours of rise time is essential to create these light and fluffy wondrous dinner rolls. 

Shaping the dough into dinner rolls

SHAPE

Shaping the rolls is also straightforward. Knead the dough out onto a floured surface, then use a floured rolling pin to roll it out into a long rectangle. Cut the dough into 12 equal sized pieces and gather them up to form small balls. You’ll need to tuck little bits and corners of the dough under the ball to create the shape. Just make sure these dough bits are hidden under the rolls when you place them into the baking pan.

Freshly baked dinner rolls out of the oven

BAKE 

The baking of the POTATO DINNER ROLLS is as you might expect, 350°F for 25 minutes or until the tops of the little buns take on a rich golden colour. The oven here at the cottage is a bit wonky, so I rotated my baking pan at the halfway mark just to make sure they baked evenly.

A roll pulled open, smeared with butter

ENJOY!

Go ahead and blame us when the enticing aromas of freshly baked bread fill your home or cottage. It’s okay to tell everyone that Weekend at the Cottage made you take a bun out of the pan, still warm, and smear it with butter that gently melted into it. If you suddenly find yourself slicing tender bits of turkey onto these rolls and topping it off with a dollop of CRANBERRY SAUCE, that’s okay too! The key takeaway from this recipe: enjoy!

A roll filled with turkey and cranberry sauce

MENNONITE POTATO DINNER ROLLS are so good!

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Products used in this recipe

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Mennonite Potato Dinner Rolls

Ingredients

  • ¾ cup whole milk
  • 2 ¼ teaspoons active dry yeast (1 envelope)
  • ½ teaspoon granulated sugar
  • 4 ¼ cups unbleached all-purpose flour
  • cup granulated sugar
  • 1 ½ teaspoons kosher salt
  • 1 cup mashed potatoes
  • 2 eggs
  • 6 tablespoons butter, melted

Directions

  1. Warm the milk until just warm but not too hot. Pour into a medium bowl. Stir in the ½ teaspoon of granulated sugar to dissolve. Sprinkle the yeast into the bowl, stir and cover with a plate. Leave for 5 minutes to proof.
  2. Melt the butter. In the bowl of a stand mixer fitted with the hook attachment, add the flour, sugar, salt, potatoes, eggs and melted butter. Turn mixer on low and thoroughly combine.
  3. Slowly add the yeast mixture. Increase the mixer speed to medium and blend until a smooth dough forms. The dough will come away from the walls of the bowl and cling to the dough hook.
  4. Transfer dough to a large greased bowl and cover loosely with wrap. Place in a warm spot and leave to rise for 90 minutes or until doubled in size.
  5. Grease a 9 x 13-inch baking pan. Turn the dough out onto a floured surface and knead it a few times. Take a floured rolling pin and roll the dough out into a rectangular shape. Cut the dough into 12 equal sized portions and form into balls. Place the dough balls into the baking pan, three per row, four rows total. Cover loosely with wrap and leave to rise for 90 minutes in a warm spot.
  6. During the last 20 minutes, preheat oven to 350°F. Remove the plastic and bake for 25 minutes or until the tops are a rich golden brown.
  7. Remove from oven and let cool in the pan for 10 minutes before serving.

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