soft potato rolls are east to make and freeze well.
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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.
Course Bread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Author Marye Audet


  • 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.