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Ice Box Potato Rolls Recipe from Scratch

Make these tender, light and fluffy potato rolls the night before, chill overnight, and then bake the next day.

Ice Box Potato Rolls Recipe from Scratch

These homemade potato rolls are made with mashed potatoes and taste amazing when served warm with a little bit of butter and honey. (Cesarz / Shutterstock image)

Print Recipe

With this potato rolls recipe, you can serve fresh homemade rolls for Thanksgiving with ease. To make these rolls, simply prepare the dough the night before, let it chill in the refrigerator overnight, and then bake the rolls in the oven for about 15 minutes.

Light and fluffy, these Ice Box Potato Rolls are perfect for sopping up turkey gravy at Thanksgiving dinner. These rolls aren't just for holidays, however. In fact, this recipe is one you'll want to keep on hand throughout the year. Homemade rolls are great when served alongside a warm bowl of soup or stew, and they make delicious sliders for mini burgers and sandwiches. You just can't beat homemade potato rolls, and this recipe sure does deliver!

Yield: About 2 1/2 dozen rolls
Prep time: 20 minutes + refrigeration overnight
Cook time: 12-15 minutes


  • 5 cups flour
  • 1 packet rapid dry yeast
  • 1/3 cup warm water
  • 1 teaspoon sugar
  • 1/3 cup shortening
  • 1/2 cup evaporated milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/2 cup hot potato water
  • 1 cup hot shortening
  • 1/2 cup hot mashed potatoes
  • 1 egg


  1. Dissolve yeast and 1 teaspoon of white sugar in the warm water and let sit 20 minutes to proof.
  2. Mix shortening, 1/2 cup sugar, salt, milk, potato water, and mashed potatoes. When cool, add dissolved yeast mixture, well-beaten egg, and flour. Mix well.
  3. Knead dough on a floured surface, mixing in as little flour as possible.
  4. Place kneaded dough in a greased bowl. Grease the top of the dough, cover, and place in the refrigerator overnight (or for at least 6 hours).
  5. Preheat oven to 425 degrees and grease baking pan.
  6. Shape dough into rolls. Let the rolls rise until they have doubled in bulk.
  7. Bake potato rolls for 12 to 15 minutes or until golden brown.

For more recipes from Raschell Rule, visit:

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