I never have “leftover mashed potatoes” but I really wanted to make potatoes rolls and found this great recipe. I am still unclear if the potato in them really does anything but they were so good I literally made them three times in a month so maybe it does? These wonderful fluffy rolls are perfect with soup, salad, or as a breakfast accompaniment and come together with very little effort. Also since they’re individual rolls instead of a loaf of bread they last a good 3-4 days without going stale (if they last that long before you eat them of course)!
Potato Rolls
In a large bowl mix together flour, yeast, sugar, and salt and make a well in the center.
To dry ingredients add the water, milk, melted butter, and egg and mix until a soft, rough dough forms. If the mixture is too sticky, add some flour until it can be handled.
Turn out the dough out onto a floured surface and knead for at least 5 minutes until the dough comes together then cover the dough and allow to rest for 15 minutes.
Divide dough into 12 equal pieces. Roll each into a ball and place into a 9×13-inch pan that's been sprayed with nonstick cooking spray or covered with a sheet of parchment paper. Cover the rolls and allow to rise until doubled in size, about 45 minutes.
Preheat the oven to 190°C and bake for 20-28 minutes, or until rolls are golden.