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.
Potato Rolls FAQs
Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!
Can you make these rolls ahead of time?
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.
Can you freeze potato rolls?
You can! 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.
How long do these last at room temperature
Honestly I don’t know – we’ve never had them more than a day. I think rolls are best the day they are baked so if you plan to make them ahead use the brown and serve method above.
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. A
You Can Never Have Too Many Dinner Rolls 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.
- Homemade Brown and Serve Rolls are easy to make and when you serve them steaming hot with butter melting into a golden pool…maybe a little wildflower honey… well dinner just got really special. Having brown and serve rolls all ready to go in the freezer is pretty handy — and it makes you look good, too.
- 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.
Potato Rolls Recipe
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.
Need to adjust for high altitude? Check out the instructions from Utah State University.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Best Potato Rolls
Print Add to CollectionEquipment Needed
Ingredients
- 1 1/2 tablespoons active dry yeast
- Pinch of powdered ginger
- 2 tablespoons sugar
- 1 cup water , 110F
- 3 cups flour, all-purpose
- 1 teaspoon salt, kosher
- 3/4 cup butter, melted (divided use)
- 1/4 cup nonfat dry milk powder
- 1/2 cup instant potato 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 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 melted 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.
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.
Janice
These looks amazing! Is there any way to make them without sugar?
Marye Audet
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
Those are some gorgeous rolls Marye! The perfect addition to any holiday meal!
srividhya
Great idea. Love the fact that they are eggless. Will try this one soone.
Marye Audet
Let me know what you think… I love them!!
Marye Audet
Thanks! I hope you love them as much as we do!
Katie | Healthy Seasonal Recipes
I grew up North East of Philly! We never went to Dutch Wonderland though. We went to Dorney Park which I think was near Allentown. Love the line about your dad eating an embarrassing amount of rolls. Too funny!!
Marye Audet
🙂 LOL, Katie! It is beautiful up there.
Marye Audet
Thanks Julie!! They are so good. Yeah, Texans weren’t very popular in many states.
Erin
I am so excited to try to make these rolls!! I have never used potato flakes or powdered milk in biscuits.
Marye Audet
They come out so light!
Healing Tomato
I have never tried making them with mashed potato flakes. This I am going to try over the weekend.
Marye Audet
It makes them much lighter. 🙂
Elena
Yum! I love a light, airy, yeasted dinner roll. It’s basically heaven.
Marye Audet
🙂 agreed!
Emily
These look amazing! I love the idea of making a big batch (or two!) and then freezing them for later!
Marye Audet
🙂 It really saves time.
Taylor@Food Faith Fitness
I love the idea of potato rolls! These look delish 🙂
Marye Audet
Thanks Taylor!
Kristen
I love the texture potatoes give to rolls and bread. My mom used to make potato rolls every holiday. Your post brought back so many memories!
Marye Audet
🙂 It does give an awesome texture.
Nutmeg Nanny
These are exactly the kind of rolls I want to eat! They look perfect!
Marye Audet
Thank you!
Mandy @Mandy's Recipe Box
I love rolls with potato flakes. I make them the same way!
Marye Audet
It make them so light!
Katie @ Recipe for Perfection
I am thinking about making these for Thanksgiving. Have you ever tried making these ahead?
Marye Audet
Yes! You can make them like brown and serve rolls. Just bake them until they are done but haven’t started to brown yet. Cool and freeze then finish baking when you are ready!
Sharon @ What The Fork Food Blog
These rolls look so fluffy and amazing! Wish I had some for breakfast right now with a little butter and jam 🙂
Marye Audet
🙂 they are really good that way!
Laura
I love using potato to lighten baked goods–I add a little potato starch to my cakes a lot. I can just taste these rolls–slathered in butter yes please!
Lisa @ Panning The Globe
I would never have thought of using potato flakes! Cant wait to try these – they look perfect!
Marye Audet
I think the potato flakes make them lighter than when you use mashed potato
Rachel @ Simple Seasonal
Such classic comfort food. Do you think it’s okay if I just eat these for dinner??
Chrisy @ Homemade Hooplah
I’m with everyone else – those potato flakes are genius! And I had no idea you could buy yeast in bulk on Amazon. I’ve been missing out (and paying too much!)
allie @ Through Her Looking Glass
Love these beautiful rolls. Light and fluffy. I was surprised by the pinch of powdered ginger. Hmmm….I’ve always loved ginger, must try these.
Marye Audet
The ginger helps activate the yeast. 🙂
Kirsten
Marye,
I’ve just cracked open a bulk order from Amazon–of diastatic malt powder.
‘Sposed to be good for my doughs. We’ll see.
Thanks for the memories of eating way too many rolls at family style restaurants–bt, dt.
Liv @ Healthy Liv
These rolls look as soft and fluffy as pillows! YUMM! (speaking of YUM, i couldn’t resist Yum’ing the recipe!)