Why Potato-Dough Rolls Win

• Cloud-Soft Crumb – mashed potato keeps rolls tender for days.
• One Dough, Six Flavors – split the batch and please every palate.
• Make-Ahead Magic – roll, freeze, and bake from frozen.
• Sticky-Bun Upgrade – brown-sugar-butter base turns rolls into pull-apart heaven.

Ingredient Deep-Dive

Potato Dough

• 2 cups warm water (45 °C) – activates yeast
• 2 Tbsp active dry yeast – double rise power
• 1 Tbsp sugar – yeast fuel
• 4 cups plain flour – first sponge
• 2 cups mashed potatoes – instant or homemade, cooled
• 1 cup granulated sugar – sweetness & color
• 1 Tbsp salt – balances sweetness
• 1 cup melted butter – richness
• 5 beaten eggs – structure & color
• 6 cups plain flour – final dough

Universal Filling Base (per 12 rolls)

• ¼ cup softened butter – glue for toppings
• ½ cup brown sugar – caramel flavor
• 1 Tbsp ground cinnamon – classic warmth

Step-by-Step Dough

1. Activate: Dissolve yeast & 1 Tbsp sugar in warm water; wait 10 min until foamy.
2. Sponge: Stir in 4 cups flour; cover and let rise until doubled (30–40 min).
3. Enrich: Mix mashed potatoes, sugar, salt, melted butter, and eggs. Add to sponge.
4. Final Dough: Knead in remaining 6 cups flour until smooth and elastic (8–10 min).
5. First Rise: Cover; rise until doubled (1 hour).
6. Divide: Punch down and divide into 4–6 portions for different fillings.

Classic Cinnamon-Sugar Filling

• ¼ cup brown sugar
• 1 Tbsp cinnamon
• Pinch nutmeg (opt.)
• 2 Tbsp melted butter

5 Extra Fillings (choose any)

1. Blueberry Burst

• ¾ cup blueberry jam or preserves
• ½ cup fresh blueberries (optional)

2. Strawberry Swirl

• ¾ cup strawberry jam
• Zest of ½ lemon

3. Apple Pie

• 1 cup apple pie filling, diced small
• ¼ tsp ground cinnamon

4. Maple-Pecan Crunch

• ½ cup brown sugar + ¼ cup maple syrup
• ¾ cup chopped pecans

5. Chocolate-Hazelnut

• ½ cup Nutella or chocolate-hazelnut spread
• ¼ cup mini chocolate chips

Shaping & Sticky-Bun Option

1. Roll each portion into a ¼-½ inch thick rectangle.
2. Spread softened butter and chosen filling.
3. Roll up jelly-roll style; cut into 1-inch slices with string or dental floss.
4. Classic Rolls: Place slices on parchment-lined tray.
5. Sticky Buns: Spread sticky bun mixture (below) into two 9×13 pans, place slices on top, let rise, then bake.

Sticky Bun Base (per 9×13 pan)

• 2 cups brown sugar
• ½ cup butter
• ½ cup milk
• ½ cup chopped nuts (optional)
• Simmer 2 min until sugar dissolves; pour into pan.

Storage & Make-Ahead

• Room Temp: Airtight 3 days.
• Freeze Unbaked: Shape, flash-freeze on tray, then bag up to 2 months. Bake from frozen + 5-8 min.
• Freeze Baked: Cool completely, wrap, freeze 1 month. Reheat 5 min at 350 °F.

📖 Recipe Card