Mashed Potato Yeast Rolls with Buttery Glaze

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, fluffy rolls made with leftover mashed potatoes and enriched with butter, perfect for Thanksgiving or any cozy meal. This American-inspired Thanksgiving recipe, ready in about 52 minutes, pairs leftover mashed potatoes, warm whole milk, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 22 min Serves 12 American cuisine 140 cal/serving

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Ingredients

1 cup leftover mashed potatoes
1/2 cup (110°F) warm whole milk
2 1/4 tsp (1 packet) active dry yeast
1/4 cup (110°F) warm water
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
3 to 3 1/2 cups all-purpose flour
1 large egg
1 tsp salt
2 tbsp, melted unsalted butter, for glaze

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Instructions

Step 1: In a small bowl, combine 1/4 cup warm water, 2 1/4 tsp active dry yeast, and 2 tbsp granulated sugar. Stir gently and let sit for 5 minutes until foamy and bubbly.
Step 2: In the bowl of a stand mixer fitted with a dough hook, add 1 cup leftover mashed potatoes, 1/2 cup warm whole milk (110°F), 4 tbsp melted unsalted butter, 1 large egg, and 1 tsp salt. Mix on low speed to combine.
Step 3: Pour the activated yeast mixture into the mixer bowl. Gradually add 3 cups all-purpose flour, mixing on low, then medium speed until the dough pulls away from the sides and is smooth and elastic, about 6-8 minutes. Add up to 1/2 cup more flour if dough is sticky.
Step 4: Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
Step 5: Punch down the dough and turn it out onto a floured surface. Divide into 12 equal pieces and shape each into a smooth ball.
Step 6: Arrange the dough balls in a greased 9x13 inch baking pan. Cover and let rise for 30-40 minutes until puffy.
Step 7: Preheat oven to 375°F. Bake the rolls for 18-22 minutes until golden brown on top.
Step 8: Immediately brush the rolls with 2 tbsp melted unsalted butter to glaze and keep them soft. Serve warm.