Pillow Rolls


Give leftover mashed potatoes new life in these light-as-air homemade rolls. Freeze a batch for up to two months so you can defrost and enjoy potato rolls to pair with dinner on even your busiest evenings.

pile of pillow rolls
Photo: Andy Lyons
Prep Time:
30 mins
Chill Time:
2 hrs
Stand Time:
10 mins
Rise Time:
40 mins
Bake Time:
20 mins
Total Time:
3 hrs 40 mins
15 rolls


  • 4 ¼ - 4 ¾ cup all-purpose flour

  • 1 package active dry yeast

  • 1 ½ cup warm water (120°F to 130°F)

  • ½ cup mashed cooked potato*

  • cup butter, melted

  • ¼ cup sugar

  • 1 ¼ teaspoon salt

  • 2 tablespoon butter, melted


  1. In a large mixing bowl combine 2 cups of the flour and the yeast. Add the warm water, mashed potato, 1/3 cup melted butter, sugar, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and chill for 2 to 24 hours.

  3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside.

  4. Using lightly floured hands, divide dough into 15 pieces. Shape pieces into balls. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 40 minutes).

  5. Preheat oven to 400°F. Bake for 20 to 25 minutes or until golden. Brush tops with 2 tablespoons melted butter. Immediately remove from pan. Serve warm.


For 1/2 cup mashed cooked potato, peel 1 small red-skin or russet potato (6 ounces); cut into quarters. In a covered small saucepan cook potato in enough boiling, lightly salted water to cover for 15 to 20 minutes or until very tender. Drain; cool slightly. Mash with a potato masher or an electric mixer. Or use 1/2 cup leftover mashed potatoes or refrigerated mashed potatoes.

To Store:

Cool rolls completely. Place in an airtight container; cover. Freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition Facts (per serving)

202 Calories
6g Fat
33g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 202
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 236mg 10%
Total Carbohydrate 33g 12%
Total Sugars 4g
Protein 4g
Vitamin C 2.4mg 12%
Calcium 10.1mg 1%
Iron 1.8mg 10%
Potassium 97mg 2%
Folate, total 76.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles