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.
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- 1 1/2 tablespoons active dry yeast
- Pinch of powdered ginger
- 2 tablespoons sugar
- 1 cup lukewarm water – about 110F
- 3 cups bread flour
- 1 teaspoon salt
- 3/4 cup unsalted butter, , melted (divided use)
- 1/4 cup nonfat dry milk powder
- 1/2 cup instant mashed potato flakes
- Add the yeast, sugar, and ginger to the bowl of your mixer.
- Add 1/4 cup of the 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 1/4 cup butter.
- Add the remaining flour a little at a time until the dough pulls away from the sides of the bowl.
- Knead for 5 minutes on speed 2.
- form the dough into a ball, grease the top with some melted butter, place in a greased bowl, cover, and let rise until double — about 1 1/2 hours.
- Punch down, form into equal size rolls, and place in a pan with sides touching.
- Brush with butter, cover with a tea towel, and let rise until the rolls are puffy, about 45 minutes to an hour.
- Preheat the oven to 375F.
- 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.
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