Stuffed Potato Roll

Why You’ll Love This Recipe

I absolutely love making Stuffed Potato Rolls because they combine the comforting, soft texture of potatoes with a delicious, savory filling all wrapped in a pillowy, golden roll. The potato makes the dough extra soft and tender, while the stuffing—whether it’s cheese, herbs, or even meat—adds a wonderful depth of flavor. These rolls are perfect for any occasion—served as a side dish, a snack, or even as a main when paired with a salad. They’re easy to make, highly customizable, and always a crowd-pleaser. Once you make them, I’m sure they’ll quickly become a favorite in your kitchen!

Ingredients

For the Dough:

• 2 large potatoes, peeled and diced

• 2 teaspoons active dry yeast

• 1/2 cup warm milk (110°F/45°C)

• 1 tablespoon sugar

• 3 cups all-purpose flour (plus extra for dusting)

• 1/4 cup melted butter

• 1 teaspoon salt

• 1 large egg

For the Filling:

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)

• 2 tablespoons fresh herbs (parsley or chives), chopped

• Salt and pepper to taste

For Brushing:

• 1 tablespoon melted butter (for brushing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Potato Dough:

1. Boil the Potatoes: In a pot, bring the diced potatoes to a boil in salted water. Cook until tender, about 10–12 minutes. Drain and mash them well, leaving no lumps. Let the mashed potatoes cool to room temperature.

2. Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until the yeast is foamy.

3. Make the Dough: In a large mixing bowl, combine the mashed potatoes, melted butter, and salt. Add the yeast mixture and the egg, mixing well. Gradually add the flour, one cup at a time, until a soft dough forms. You may need a bit more flour depending on the moisture of the potatoes.

4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, until the dough is smooth and elastic.

5. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for about 1–1.5 hours, or until doubled in size.

Prepare the Filling:

6. Mix the Filling: fresh herbs, and a pinch of salt and pepper. Set aside. While the dough is rising, prepare the filling. In a bowl, combine the shredded cheese,  fresh herbs, and a pinch of salt and pepper. Set aside.

Shape the Rolls:

7. Roll Out the Dough: After the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a large rectangle, about 1/4 inch thick.

8. Add the Filling: Spread the cheese and herb mixture evenly over the dough, leaving a small border around the edges. Roll the dough up tightly like a jelly roll, sealing the edges as you go.

9. Cut and Arrange: Slice the rolled dough into 1-inch pieces and arrange them in a greased 9×13-inch baking dish. Leave a little space between each roll for expansion.

Bake the Rolls:

10. Second Rise: Cover the rolls with a kitchen towel and let them rise for another 30 minutes, allowing them to puff up.

11. Bake: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with melted butter and bake for 20–25 minutes, or until golden brown and the cheese is bubbly.

Serve:

12. Cool Slightly: Let the rolls cool for a few minutes before serving. These are perfect warm, with a crispy exterior and a soft, cheesy center.

Servings and Timing

This recipe makes about 12–15 stuffed rolls, depending on the size. The prep time is about 25 minutes, with about 2 hours for rising and baking. The total time is around 2.5 hours.

Variations

If I want to mix it up, I sometimes add sautéed spinach, garlic, or mushrooms to the filling for extra flavor. For a spicier version, you can add a bit of jalapeño or hot sauce to the cheese mixture. You can also swap out the cheese for a vegan cheese alternative and use dairy-free butter for a dairy-free version.

Storage/Reheating

These stuffed potato rolls can be stored in an airtight container at room temperature for 2-3 days. To reheat, simply wrap them in foil and heat in the oven at 350°F (175°C) for 5-10 minutes. You can also freeze them after baking, and then reheat them in the oven for about 15 minutes.

FAQs

Can I use instant mashed potatoes instead of fresh potatoes?

Yes! You can use instant mashed potatoes to save time. Just make sure they’re well mashed and allow them to cool to room temperature before mixing them into the dough.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. After the first rise, punch the dough down and place it in an airtight container in the fridge for up to 24 hours. Allow it to come to room temperature before shaping and baking.

Can I make the rolls smaller for appetizers?

Absolutely! You can cut the dough into smaller pieces to make mini stuffed rolls for appetizers. Just be sure to adjust the baking time, reducing it to around 12-15 minutes.

What can I serve with these rolls?

These stuffed potato rolls are perfect on their own or paired with a simple salad, soup, or roasted vegetables for a more complete meal.

Can I make these rolls gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure the blend contains xanthan gum or add it separately to help with the texture.

Conclusion

Stuffed Potato Rolls are a delicious and versatile treat that’s perfect for any occasion. The combination of tender potato dough, savory cheese filling, and a crispy golden crust makes these rolls incredibly satisfying. Whether you’re serving them as a side, a snack, or a main dish, they’re sure to be a hit. Simple to make and full of flavor, these rolls will definitely become a favorite in your recipe rotation!

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