Garlic Potato Rolls

These garlicky rolls are so easy to make and don’t require any kneading. The perfect way to use up those left over mashed potatoes.

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Who doesn’t love the warm garlicky bread that they serve before your meal when you go for dinner. When I was a kid anytime we would go to the “Big City” we would have to go to the Olive Garden just for the salad and breadsticks. Nothing beats warm bread right out of the oven! And while I can’t say I frequent the Olive Garden all that often anymore, I still have very fond memories of those breadsticks.

These light and fluffy potato rolls are another thing that I remember fondly from my childhood. We always knew that a batch of these rolls would show up any time we had a meal that included mashed potatoes, and now as an adult I totally get it. They not only freeze so well that you can keep them on hand for any occasion, but they are also such a great way to use up those left over spuds; saving us all from days and days of left overs.

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prep time - 20 min + rising time

cook time - 20-25 min (per batch)

servings - 24-36 rolls


2 pkgs active dry yeast

1 + 1/3 cup warm water

1 cup mashed potatoes

2/3 cup sugar

2/3 cup butter + 1/3 cup for garlic butter

2 eggs

2 + 1/2 tsp garlic salt + 2 tsp for garlic butter

6-7 cups flour


In a small bowl dissolve yeast into 2/3 cup of warm water. Allow to stand for 10 minutes or until yeast begins to foam.

In a large bowl combine mashed potatoes, sugar, softened butter, eggs, garlic salt and remaining 2/3 cup of warm water. Mix well until completely combined. Next add yeast mixture and 2 cups of flour, stir until smooth. Continue to add remaining flour 1 cup at a time until it forms a soft ball and is no longer sticky.

Do not knead your dough, shape into a ball and put in a greased bowl. Rotate your dough until all sides are greased, cover and allow to rise in a warm place for 1 hour or until it has doubled in size.

Once dough has risen punch it down and divide into thirds. On a floured work surface roll first section into 12 inch circle and cut into triangles (as if you were cutting a pie). You can cut into either 8 or 12 pieces depending on the size of rolls you would like. Roll each triangle into a crescent roll shape - beginning with the wider edge and rolling towards the centre. Place on a parchment lined baking sheet, cover with a clean towel, and allow to rise another 30 min.

Preheat oven to 375. Bake each batch separately for 20-25 minutes or until golden brown. Remove from baking sheet and place on a wire rack to cool.

Melt remaining 1/3 cup of butter and stir in remaining garlic salt. Brush each roll with garlic butter while still warm.

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