These are the softest, fluffiest dinner rolls ever.
Perfect for Thanksgiving dinner or for sandwich sliders.
This is especially true when these potato rolls are on the menu.
Megan Keno
Mashed potatoes make the rolls extra-soft and fluffy.
I top them with some honey butter and they disappear like magic.
They’re also great with sweet potatoes if you feel like switching things up!
Megan Keno
The mashed potatoes make the dough very forgiving even if you over-knead or under-knead the dough a little.
you could 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.
Megan Keno
Let them thaw on the counter and then warm in a low oven.
With seasoned mashed potatoes, you may end up needing to use a little extra flour.
Set aside for about 5 minutes, or until the mixture looks bubbly.
Megan Keno
Add 4 1/2 cups of the flour and mix until you form a shaggy dough.
Line a 13x9-inch baking pan with parchment paper and lightly grease.
Turn the dough the out onto lightly floured surface and cut into 16 to 20 equal pieces.
Roll the dough into small balls, and place seam side down in the baking dish.
About 15 minutes before the rolls are ready, heat the oven to 350F.
In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth.
Brush tops of baked rolls with mixture, then sprinkle with salt.
Allow to cool slightly before serving.
