The softest old fashioned dinner roll recipe ever!
Table of Contents
🗝️ Key takeaways
This is so good!
I've reworked this vintage potato rolls recipe to make it so easy to make that there's no reason not to have homemade dinner rolls often!
They are so buttery, light, and airy that each bite fairly melts in your mouth. If you have a minute grab some coffee and I'll share the recipe... plus my tips for making it!
Ingredients
- Active dry yeast is my choice but you can use the rapid rise in the same amount if you prefer.
- Ginger helps to activate the yeast - think of it like coffee for sleepy yeast colonies.
- Sugar gives the yeast something to eat and keeps it alive.
- Water should always be around 110F. If you live where the water has a lot of minerals or chemicals you might want to use spring water - sometimes city or well water can inhibit the yeast growth.
- All-Purpose flour. I used to use bread flour but I think this is easier for those of you who haven't made much bread before.
- Salt helps to control the growth of the yeast and gives the dough flavor.
- Butter adds moistness and flavor - it helps the rolls stay fresh longer.
- Nonfat dry milk powder increases the lightness and adds protein.
- Instant mashed potato flakes are my secret. They lighten the rolls and give flavor without adding too much moisture which can make them heavy and hard to work with.
🥫 Storage
Potato rolls can be placed in an airtight container and kept at room temperature for up to 2 days. Freeze for longer storage.
To Freeze (up to 3 months)
You can either -
- make them, let them rise, shape them, and freeze unbaked OR
- bake them and freeze them... OR
- bake them just until they are done but not browned and finish them the day you plan to serve them like brown and serve rolls.
To Freeze Unbaked
After they are shaped place on a baking sheet and put in the freezer until frozen solid. Put in a freezer container in layers with parchment paper between the layers.
Let thaw overnight in the refrigerator, then bake as directed.
To Freeze Baked
Bake as directed then place in freezer containers as above.
For Brown n Serve
Bake as directed but just until barely done. Don't let them brown. Remove from oven, cool, and freeze as above.
When ready to serve bake until golden brown. No need to thaw.
👩🏻🍳 Frequently asked questions
Yes! You can either make them and put the dough in the fridge overnight for the first rise or let the dough rise, then shape it, then put the shaped rolls in the fridge to rise overnight.
Yes! They freeze very well baked or unbaked.
2 days at most. Freeze for longer storage.
📚 Related recipes
I love dinner rolls, how about you? They freeze well so make them in big batches and freeze so you can have them anytime.
- Clover Leaf Rolls are light and fluffy, buttery, and slightly sweet plus you can pull them apart so that there are more inside edges to hold all of that melting butter.
- Country Style Whole Wheat Rolls are tender, light, and buttery because of the buttermilk in the recipe. If you love the regular buttermilk dinner rolls but want more whole grains in your diet? This is the roll for you.
- 30 Minute Rolls take a little less than 30 minutes start to finish. 30 minutes, y’all.
- Cheese Dinner Rolls are tender and buttery with bursts of flavor from sharp Cheddar and cracked black pepper.
📞 The last word
These are some of my favorites. You use potato flakes and dry milk -- it makes the rolls really airy and light.
I have been making this for years (ahem... decades) and I think I got the recipe out of a vintage Farm Journal cookbook but I honestly can't remember. I do know that it makes the best rolls ever... EVER.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Best Potato Rolls
Print Save Recipe Rate RecipeIngredients
- 1 ½ tablespoons active dry yeast
- 1 pinch powdered ginger
- 2 tablespoons sugar
- 1 cup water , 110F
- 3 cups all-purpose flour, all-purpose
- 1 teaspoon kosher salt
- ¾ cup butter, melted (divided use)
- ¼ cup nonfat dry milk powder
- ½ cup instant potatoes flakes, Just the dry flakes - don't make mashed potatoes. Make sure they're the plain kind and not the flavored kind.
Instructions
- Add the yeast, sugar, and ginger to the bowl of a stand mixer.
- Add ¼ cup of lukewarm water and let stand until frothy, about 5 minutes.
- Add the remaining water, salt, and 1 cup of the flour and mix until blended.
- Mix in the milk, potato flakes, and ¼ cup melted butter.
- Add the additional flour a little at a time until the a soft dough is formed and pulls away from the sides of the bowl.
- Knead for 5 minutes with the dough hook attachment on medium speed - or as recommended by the manufacturer.
- Form the dough into a ball, grease the top with some melted butter, and place dough in a greased bowl, cover with a tea towel, and let rise until dough doubles -- about 1 ½ hours.
- Punch down, form into equal size rolls, and place in a pan with sides touching.
- Brush with butter, cover rolls with a kitchen towel, and let rise until the rolls are puffy, about 45 minutes to an hour.
- Preheat the oven to 375F.
- Gently brush the rolls with butter, again.
- Bake for 20 to 25 minutes, or just until lightly golden.
- Do not over bake.
- Remove from the oven and brush with remaining butter.
Notes
- You can mix and knead the dough and then put the it in the fridge overnight (oil the dough and cover with plastic wrap) for the first rise
- You can also let the dough rise, then shape it, then put the shaped rolls in the fridge to rise overnight. Be sure to brush with oil and cover with plastic wrap to keep them from drying out.
- make them, let them rise, shape them, and freeze unbaked OR
- bake them and freeze them... OR
- bake them just until they are done but not browned and finish them the day you plan to serve them like brown and serve rolls.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published November 2015. Last updated October 17, 2021 for editorial and structural improvements.
George says
Why add a pinch of giner?
Marye says
Because it helps to activate the yeast.
Charissa says
It's true regarding the dry milk and potato flakes. The rolls are very tender and worth the time. I used quick yeast and saved a lot of time. I rate all receipes 1-10. These are a 10 plus!
Dasme says
Can this recipe be done in a bread machine with the same great results?
Marye says
I don't have a bread machine and have never used one so I can't really say.
L.R. says
Can these be made without a stand mixer? I have a hand mixer. I have also just mixed bread with a spoon and a little muscle then kneading.
Marye says
You can hand knead them.
Janice says
These looks amazing! Is there any way to make them without sugar?
Marye Audet says
you can make them with honey or maple syrup or agave if you prefer. OR, you can leave the sweetener out totally. It will change the flavor and texture some and the rise time will be longer.
Cynthia | What A Girl Eats says
Those are some gorgeous rolls Marye! The perfect addition to any holiday meal!