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Best Potato Rolls

Classically soft, light 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
Keyword brown butter, potatoes, thanksgiving, yeast
Prep Time 10 minutes
Cook Time 20 minutes
Rising Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings 16
Calories 183kcal
Author Marye Audet-White

Equipment

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

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

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