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Super Soft Potato Rolls Recipe

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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!

super soft potato rolls are just like you remember -- squishy, mild, and so light they almost float. Restlesschipotle.com

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.

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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.

soft potato rolls are east to make and freeze well. restlesschipotle.com

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.

The following is an affiliate link. Basically, if you click through and buy products I get a small commission which helps keep the blog up and running. Thanks so much!

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.

Red Star Active Dry Yeast, 2 Pound Pouch
 


 
soft potato rolls are east to make and freeze well. restlesschipotle.com
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Super Soft Potato Rolls

Classically soft, light rolls rise high. They are lightly sweet, mild in flavor, and are exactly right for any dinner. Double up -- they disappear fast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread
Servings: 16
Author: Marye Audet

Ingredients

  • 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

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 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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Comments

    • 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.

      Reply

  8. Oh wow, these look fabulous! The texture looks so perfect.

    A side note – that is so interesting to me that your dad used to say y’all were from OK after JFK was shot in Dallas! I grew up in Dallas but I’ve heard SO little about people’s experiences of that day. Probably because my parents were kids and neither lived in Dallas at that time, but still. Really interesting to think about!

    Reply

    • 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!

      Reply

  18. 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!

    Reply

  30. My oldest son just found the joy of making his own baked potatoes. He is also a big bread fan! He is 12 and in the past 6 weeks has already grown 3/4 of an inch! He is eating me out of house and home! If I made these he would eat the whole batch at once! Can’t wait to make them for him!

    Reply

  38. 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.

    Reply

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