Soft, light, fluffy rolls are a must have for special dinners and you can’t go wrong with this super soft potato rolls recipe!
They rise high and light, have a soft, squishy texture, and the flavor is delicate and slightly buttery. They freeze well, too!
I wanted to have kind of a special dinner the Sunday before Matt left to go back to Okinawa. It was sort of a combo farewell dinner for him and happy birthday dinner for Erin. I wanted it to be something he would remember fondly until we get to see him again — usually well over a year between visits. So, rolls. In my family always rolls.
These are some of my favorites — I don’t know why I haven’t posted them before. You use potato flakes and dry milk and 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.
Honestly I like to take them out just a touch undercooked so that they finish cooking on the counter. The centers get just done and they crumple when you try to slice them to put butter on them. You can also double or triple the recipe and freeze them for anytime.
When I was little we lived in Pennsylvania for a few years. We’d moved from Dallas just after JFK was shot and my dad said that for the longest time he just told people he was from Oklahoma. It’s funny now but back then there were some serious resentments. Anyway, we lived just northeast of Philly but on the weekends we’d drive out to Amish country. There was an amusement park out there called Dutch Wonderland and there was a buffet style restaurant out there, too. I can’t tell you how many rolls my dad could put away but I vaguely remember that my mom commented that it was embarrassing.
These rolls are like that. They are so light you just keep eating them.
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A lot of you have asked about yeast. I have to tell you that I like buying yeast in bulk from Amazon. It is WAY less expensive and if you are going to be making bread even once a week you’ll want to save this kind of money. Keep it tightly sealed in your refrigerator and when you are ready to use it measure out your yeast and let it come to room temperature.
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