Soft, fluffy, and brushed with garlic butter, these quick no knead potato rolls get their light texture from leftover or freshly made mashed potato. The dough is simply rolled out, cut into squares, and baked into soft, buttery rolls with no shaping required.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Flour mixture: Stir together all purpose flour, instant yeast, salt, and white or brown sugar in a large bowl.
- Potato mixture: In another bowl or measuring jug, whisk together the mashed potato, warm milk, and melted butter until mostly smooth.
- Pour the potato mixture into the flour mixture. Stir with a spatula or dough whisk until a soft sticky dough forms.
- Cover the bowland leave the dough to rise for 50-60 minutes
- The dough should look puffed up and about doubled in size.
- Sprinkle about ¼ cup flour on your counter. Turn the dough out onto the floured surface and lightly dust the top so it doesn’t stick while rolling.
- Roll the dough into a rectangle about 10 × 12 inches (24 × 30 cm).
- From the short side, cut the dough into 4 strips, each about 2½ inches (6 cm) wide.
- Cut 5 rows in the other direction, about 2½ inches (6 cm) apart, to create 20 square pieces.
- Place the squares on a lined baking tray, leaving about 1 inch (2.5 cm) space between them. Cover loosely and let the rolls rise for 20–25 minutes.
- The rolls should look slightly puffed up and softer around the edges. Bake for 17–20 minutes, until lightly golden, rotating the tray halfway through baking.
- Garlic butter: While the rolls bake, stir together the melted butter, garlic, parsley, and salt if using.
- Once baked, the rolls should be lightly golden.
- Brush the garlic butter over the rolls while they are still hot from the oven
Storage
- These rolls are best enjoyed the day they are made, while still soft and fresh.
- If you do have leftovers, store them in an airtight container at room temperature for up to 2 days. Warm for a few seconds in the microwave or a few minutes in the oven before enjoying.
Make ahead options
If you'd like to prepare the dough in advance, mix the dough and cover the bowl tightly. Refrigerate for up to 12 hours. When ready to continue, let the dough rest at room temperature for 30–40 minutes, then roll, cut, and continue with the recipe.
Mashed potato tips
- Freshly made or leftover mashed potato both work well in this recipe.
- The mashed potato should be soft and fluffy rather than wet or runny.
- If making mashed potato specifically for this recipe, add a little salt for the best flavor.
- Leftover mashed potato with butter, milk, or seasonings already mixed in is fine to use. If it's very wet or creamy, you may need an extra 1–2 tablespoons of flour in the dough.
Garlic butter tips
- I used garlic powder in the garlic butter, but fresh garlic works well too.
- If using fresh garlic, substitute 1 small clove, finely grated or crushed. Stir it into the warm melted butter a few minutes before brushing over the rolls.
- Add a pinch of salt to the garlic butter if your mashed potato is lightly seasoned.
Watch how to make the recipe
Recipe
Quick No Knead Garlic Butter Potato Rolls
servings20 rolls
Soft and fluffy no knead potato rolls brushed with garlic butter.
Ingredients
Dough
- 3 cups (360 g) all-purpose flour (plain flour)
- 2¼ teaspoons (7 g) instant yeast
- 1 teaspoon (6 g) salt (use 1¼ teaspoons if using unsalted butter)
- 1 Tablespoon (12 g) brown or white granulated sugar
- ½ cup (120 g) plain mashed potato, cooled
- 1 cup (240 ml) warm milk
- 2 Tablespoons (30 g) butter, melted
Garlic Butter
- 3 Tablespoons (45 g) salted butter, melted (or unsalted butter + a pinch of salt)
- ½ teaspoon garlic powder or 1 small garlic clove finely grated
- 1 teaspoon chopped parsley
Instructions
- Flour mixture: In a large bowl, whisk together the flour, yeast, salt, and sugar.
- Potato mixture: In a separate bowl or measuring jug, whisk together the mashed potato, warm milk, and melted butter until mostly smooth.
- Combine: Pour the potato mixture into the flour mixture. Stir with a spatula or dough whisk until a soft, sticky dough forms.
- First rise: Cover the bowl and let the dough rise for 50–60 minutes, or until puffed and about doubled in size.
- Lightly flour your work surface. Turn the dough out onto the floured surface and lightly dust the top with flour.
- Roll the dough into a rectangle about 10 x 12 inches (24 x 30 cm).
- Cut the dough into 4 strips from the short side, each about 2½ inches (6 cm) wide.
- Cut 5 rows in the other direction, about 2½ inches (6 cm) apart, to create 20 square pieces.
- Transfer the squares to a lined baking tray, leaving about 1 inch (2.5 cm) between them.
- Second rise: Cover loosely and let rise for 20–25 minutes, or until slightly puffed.
- Bake at 350°F (180°C / 160°C fan) for 17–20 minutes, rotating the tray halfway through baking, until lightly golden.
- Garlic butter: While the rolls bake, stir together the melted butter, garlic powder (or grated garlic), parsley, and salt if using.
- Brush the garlic butter over the hot rolls as soon as they come out of the oven.
Recipe Notes
Nutrition
Serving: 1roll | Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 145mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Calcium: 20mg | Iron: 1mg
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