Restless Chipotle

  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
×
Home » Recipes » Homemade Roll Recipes

Homemade Potato Rolls Recipe

Published: Nov 23, 2019 · Updated: Jan 31, 2025 by Marye

Classically soft potato rolls rise high and very light. They are lightly sweet, mild in flavor, and are exactly right for any dinner. Double up -- they disappear fast.
Total time for the recipe to be finished.Total Time 2 hours hours 45 minutes minutes
Jump to Recipe
golden brown potato rolls on a plate for recipe card
potato rolls on plate with title text overlay

The softest old fashioned dinner roll recipe ever!

potato rolls on plate with title text overlay
Table of Contents
  • 🗝️ Key takeaways
  • Ingredients
  • 🥫 Storage
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

🗝️ 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

Can you make potato 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?

Yes! They freeze very well baked or unbaked.

How long do these last at room temperature

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

📞 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

golden brown potato rolls on a plate for recipe card

Best Potato Rolls

4.64 from 19 votes
Print Save Recipe Saved! Rate Recipe
Prevent your screen from going dark
Classically soft potato rolls rise high and very light. They are lightly sweet, mild in flavor, and are exactly right for any dinner. Double up -- they disappear fast.
Course Bread
Cuisine Amercian Heritage
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Rising Time: 2 hours hours 15 minutes minutes
Total Time: 2 hours hours 45 minutes minutes
Servings:16
Calories:183
Author:Marye Audet-White

Ingredients

  • 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

To Make Ahead:
  • 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.
To Freeze:
  • 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

Calories: 183kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 235mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

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.

More Homemade Yeast Rolls

  • A basket full of garlic breadsticks.
    How to Make Soft Garlic Breadsticks`
  • Large cinnamon roll with gooey icing on a white plate.
    Texas-Size Cinnamon Rolls
  • Freshly baked cloverleaf rolls in a muffin tin.
    Cloverleaf Rolls Recipe: Old Fashioned & Buttery
  • A bowl of whole wheat dinner rolls with a green and white striped towel.
    Whole Wheat Dinner Rolls

Love it? Share it!

3.2K shares
  • Facebook
  • Flipboard

About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.64 from 19 votes (13 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




  1. srividhya says

    November 17, 2016 at 11:03 am

    Great idea. Love the fact that they are eggless. Will try this one soone.

    Reply
    • Marye Audet says

      November 17, 2016 at 11:25 am

      Let me know what you think... I love them!!

      Reply
    • Marye Audet says

      November 18, 2016 at 8:36 am

      Thanks! I hope you love them as much as we do!

      Reply
  2. Katie | Healthy Seasonal Recipes says

    November 17, 2016 at 6:58 am

    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!!

    Reply
    • Marye Audet says

      November 17, 2016 at 10:04 am

      🙂 LOL, Katie! It is beautiful up there.

      Reply
  3. Marye Audet says

    March 22, 2016 at 8:07 am

    Thanks Julie!! They are so good. Yeah, Texans weren't very popular in many states.

    Reply
  4. Erin says

    March 14, 2016 at 10:47 pm

    I am so excited to try to make these rolls!! I have never used potato flakes or powdered milk in biscuits.

    Reply
    • Marye Audet says

      March 22, 2016 at 8:08 am

      They come out so light!

      Reply
  5. Healing Tomato says

    March 14, 2016 at 10:19 pm

    5 stars
    I have never tried making them with mashed potato flakes. This I am going to try over the weekend.

    Reply
    • Marye Audet says

      March 22, 2016 at 8:07 am

      It makes them much lighter. 🙂

      Reply
  6. Elena says

    March 14, 2016 at 9:52 pm

    Yum! I love a light, airy, yeasted dinner roll. It's basically heaven.

    Reply
    • Marye Audet says

      March 22, 2016 at 8:07 am

      🙂 agreed!

      Reply
  7. Emily says

    March 14, 2016 at 12:59 pm

    These look amazing! I love the idea of making a big batch (or two!) and then freezing them for later!

    Reply
    • Marye Audet says

      March 14, 2016 at 4:41 pm

      🙂 It really saves time.

      Reply
  8. Taylor@Food Faith Fitness says

    March 14, 2016 at 12:58 pm

    I love the idea of potato rolls! These look delish 🙂

    Reply
    • Marye Audet says

      March 14, 2016 at 4:40 pm

      Thanks Taylor!

      Reply
  9. Kristen says

    November 25, 2015 at 3:00 pm

    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!

    Reply
    • Marye Audet says

      November 27, 2015 at 1:58 pm

      🙂 It does give an awesome texture.

      Reply
  10. Nutmeg Nanny says

    November 24, 2015 at 10:50 pm

    These are exactly the kind of rolls I want to eat! They look perfect!

    Reply
    • Marye Audet says

      November 25, 2015 at 8:11 am

      Thank you!

      Reply
  11. Mandy @Mandy's Recipe Box says

    November 24, 2015 at 4:26 pm

    I love rolls with potato flakes. I make them the same way!

    Reply
    • Marye Audet says

      November 25, 2015 at 8:10 am

      It make them so light!

      Reply
  12. Katie @ Recipe for Perfection says

    November 24, 2015 at 10:53 am

    I am thinking about making these for Thanksgiving. Have you ever tried making these ahead?

    Reply
    • Marye Audet says

      November 24, 2015 at 11:04 am

      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
  13. Sharon @ What The Fork Food Blog says

    November 24, 2015 at 8:29 am

    These rolls look so fluffy and amazing! Wish I had some for breakfast right now with a little butter and jam 🙂

    Reply
    • Marye Audet says

      November 24, 2015 at 9:24 am

      🙂 they are really good that way!

      Reply
  14. Laura says

    October 05, 2015 at 11:43 pm

    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
  15. Lisa @ Panning The Globe says

    October 05, 2015 at 6:22 pm

    I would never have thought of using potato flakes! Cant wait to try these - they look perfect!

    Reply
    • Marye Audet says

      October 08, 2015 at 5:39 pm

      I think the potato flakes make them lighter than when you use mashed potato

      Reply
  16. Rachel @ Simple Seasonal says

    October 05, 2015 at 8:42 am

    5 stars
    Such classic comfort food. Do you think it's okay if I just eat these for dinner??

    Reply
  17. Chrisy @ Homemade Hooplah says

    July 22, 2015 at 11:50 am

    5 stars
    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!)

    Reply
  18. allie @ Through Her Looking Glass says

    April 03, 2015 at 4:10 pm

    5 stars
    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.

    Reply
    • Marye Audet says

      April 04, 2015 at 10:39 am

      The ginger helps activate the yeast. 🙂

      Reply
  19. Kirsten says

    April 03, 2015 at 10:39 am

    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
  20. Liv @ Healthy Liv says

    April 03, 2015 at 7:30 am

    These rolls look as soft and fluffy as pillows! YUMM! (speaking of YUM, i couldn't resist Yum'ing the recipe!)

    Reply
Newer Comments »
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

Find out more

🍉 Summer Cookouts

  • Overhead view of potato salad in a glass bowl
    Mom's Homemade Potato Salad
  • Overhead view of the finished watermelon basket filled with an assortment of fruit.
    How to Make a Watermelon Basket
  • Closeup of a finished hamburger in a bun.
    Retro Lipton Onion Soup Burger (Vintage Recipe)
  • Closeup of a star shaped cake covered in white chocolate with red and blue sprinkles.
    Zebra Cake Recipe: Little Debbie Copycat

🫖 Picklefork Stories

Picklefork town crest.
Click here to visit Picklefork

👑 Reader Favorites

  • Square overhead of chicken for feature image.
    Crockpot Angel Chicken
  • Close up of the sauce showing the creamy texture.
    Copycat Red Robin Campfire Sauce Recipe
  • Wooden spatula removing fried potatoes out of iron skillet.
    Crispy Fried Potatoes in a Cast Iron Skillet (Southern Style)
  • Blue cocktail with a red and white straw.
    Sex in the Driveway Cocktail
  • A sliced loaf of english muffin bread.
    Easy English Muffin Bread – No Knead, Perfect for Toasting!
  • Two finished loaves of Amish white bread cooling on a table.
    No-Fail Amish White Bread

Footer

^ back to top

About

  • About Marye Audet-White
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
MaryeAudet Whiteandherchildren Dec

Featured In:

Places Restless Chipotle has been featured

We improve our products and advertising by using Microsoft Clarity to see how you use our website. By using our site, you agree that we and Microsoft can collect and use this data. Our privacy statement has more details.

Copyright ©2006 - 2025 Restless Chipotle Media, LLC

Picklefork Tales Copyright ©2025 Marye Audet, Restless Chipotle Media

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.