These mashed potato rolls are a homemade bread recipe that uses mashed potatoes. After the dough rises you’ll separate the dough into 3 parts and roll each one out into a circle like a pizza. Try to get it somewhat thin so your crescents will have more layers. Then cut it like a pizza and roll each slice from the long end to the tip to form your crescents. Then place on a greased baking sheet and let rise again.

A whole egg with a bit of water makes up the egg wash, which makes the tops shiny but still soft. For a firmer crust, use an egg white with the water then you can serve with honey butter toppings.


  • 1/2 cup water, room temperature
  • 2 1/4 teaspoon (1 packet) active-dry or instant yeast
  • 1 teaspoon plus 1/3 cup sugar, divided
  • 1 cup mashed potatoes
  • 1/4 cup milk
  • 6 tablespoons regular salted butter, melted and cooled
  • 2 large eggs
  • 2 1/2 teaspoons minced fresh rosemary leaves
  • 1 1/2 teaspoon salt
  • 4 1/2 to 5 cups all-purpose flour
    For honey butter topping:
  • 1/4 cup regular salted butter, room temperature
  • 2 tablespoon honey


  1. Proof the yeast: In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly.
  2. If the mixture doesn’t start to bubble, then your yeast has likely expired and it’s best to start over with new yeast.
  3. Mix the dough: Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth.
  4. Add 4 1/2 cups of the flour and mix until you form a shaggy dough.
  5. Knead the dough: With a dough hook attachment knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl.
  6. If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time.
  7. Let the dough rise: Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.
  8. Shape the dough into rolls: Line a 13×9-inch baking pan with parchment paper and lightly grease. Turn the dough the out onto the lightly floured surface and cut into 16 to 20 equal pieces.
  9. Cover and let the rolls rise until puffed and nearly doubled in size, about 1 hour. About 15 minutes before the rolls are ready, heat the oven to 350F.
  10. Bake for the rolls for 20 to 25 minutes, or until the rolls are golden brown on top and register 200F on the inside when tested with an instant-read thermometer.
  11. Brush the rolls with honey butter: In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth.
  12. Brush tops of baked rolls with the mixture, then sprinkle with salt. Allow cooling slightly before serving.