Fluffy Potato Rolls

Because my life wouldn’t be complete without dinner rolls, I made more for you. This time? The best, fluffiest, most perfect Potato Rolls you’ll ever eat.

Try to eat just one. I dare you.

Potato Rolls

Ever since I made 45 Minute Dinner Rolls (and her sister, small batch dinner rolls), I’ve been dying to make Potato Rolls. One, they just sound cool (potatoes IN BREAD??) and two, potato bread is so darn good that I know homemade would be even better.

I was right.

Potato Rolls

I don’t make dinner rolls every night, but I kind of wish I could. However, because I need help with my willpower (read: I have none when it comes to bread), I only make them on certain occasions. One of those occasions is soup night.

I love having soup for dinner and I’d eat it several times a week all year long except for two reasons:

  1. It’s blasted hot here from May-October and no one wants soup in 100 degree weather.
  2. Jordan hates soup. She hates most of what I make for dinner, but soup is her #1 nemesis.

Since it’s winter and generally California-cold (which means it’s in the 60s and my fingers are blue 90% of the day), I like to make soup at least once a week for dinner. If we don’t have some sort of bread in the house I can appease Jordan with, I make dinner rolls.

You should have seen her face when she saw this pan of Potato Rolls! It kind of mirrored mine.

Potato Rolls

The recipe for these rolls is absurdly easy. It’s actually not that much harder than making my dinner roll recipe, it just takes a little longer. (But a 45 minute version is so on my list.)

You need a few key things to make these perfect rolls:

  • Bread flour. There is no all-purpose in this recipe, and now I know why people love bread flour so much. It has a high protein content which creates more gluten which, in turn, creates a better roll. I’ve always used a combo of flours, but all bread flour makes these super soft and fluffy!
  • Potato Flakes. This recipe uses  boxed potato flakes. It’s just so much easier to use the flakes because we never have mashed potatoes on hand when I want to make rolls. NOTE: Some potato flakes come in boxes without inserts. Beware when opening the package. Or this will happen.
  • Active Dry Yeast. I always use my favorite brand, Red Star Yeast, when making bread or cinnamon rolls. I love this brand because it always performs well for me and I use the active dry yeast because it’s readily available in 99% of grocery stores. You can find it in the baking aisle and it comes in jars or in packets. I usually buy the jar, since I use so much of it!

Red Star Yeast

As most yeasted recipes do, you need warm water to activate your yeast. I always heat my water in my microwave for 30-60 seconds (depending on how much water is called for in my recipe) until it’s like hot bathwater. In all reality, you should use an instant read thermometer if you aren’t used to working with yeast. Using a thermometer will ensure your yeast is the perfect temperature. (I need to buy myself one!)

Like when you make one of my cinnamon roll recipes, the dough for these rolls needs to rise for a couple of hours before you shape and bake them. 2-3 hours is sufficient for the dough to double in size.

Once the dough is doubled, you punch it down to remove air bubbles and then portion it into 12 rolls. Once they rise again (about 30 minutes) you bake until they’re golden. And they’re perfect!

The fluffiest Potato Roll recipe you'll ever make!

I hope you enjoy them as much as we did. Not only did we eat them with soup for dinner, but I made sandwiches with them too. Perfect for mini subs for your Super Bowl Party this weekend! (Hint, hint.)

Did you make this recipe?

Potato Rolls

Fluffy, soft, and perfect! These Potato Rolls are great for dinner or lunch.

Ingredients:

  • 1 1/4 cups water
  • 3 tablespoons vegetable oil
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup potato flakes
  • 3 cups bread flour
  • 2 1/4 teaspoons (1 packet) Active Dry Yeast
  • 1 teaspoon lemon zest, optional
  • 1/2 teaspoon white pepper, optional
  • 2 teaspoons dried minced onions, optional

Directions:

  1. Combine yeast, 1 cup flour, potato flakes, sugar, salt, and optional ingredients (if using) in the bowl of a stand mixer fitted with the paddle attachment. (See notes for hand mixer instructions.)
  2. Combine water and oil and heat to 120° to 130°F. It’s best if you can use an instant read thermometer, but I don’t have one. I heat my water to very hot bathwater temperature, about 45-60 seconds in my 1100W microwave.
  3. Pour the liquid ingredients into the mixing bowl with the flour and yeast and mix with the paddle attachment for 4 minutes on medium speed. Change to the dough hook and gradually add remaining flour.  Knead in mixer for 5-7 minutes until smooth and elastic.
  4. Place dough in a bowl that’s been lightly oiled or sprayed with cooking spray. Cover with plastic wrap and let rise until double in size, about 2-3 hours. Turn dough onto a lightly floured surface and punch it down to remove air bubbles. Divide dough into 4 parts, divide each part into 3 sections for a total of 12 rolls. Shape each piece into a smooth ball and place in a 9×13” baking dish that’s been sprayed with cooking spray. For individual rolls, you can place in muffin pans or 2 to 3 inches apart on a cookie sheet.
  5. Cover the pan with plastic wrap and let rise at room temperature until indentation remains when touched (about 30 minutes).
  6. Preheat the oven to 375°F. Bake for 20-25 minutes.

Notes:

Hand Mixer Method:

Combine dry mixture and liquid ingredients in a mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a firm dough. Knead on a floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Recipe courtesy Red Star Yeast.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Find more information about Red Star Yeast on Facebook.

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Peanut Butter Snickerdoodle Crescent Rolls (1 of 4)w

Perfect Overnight Cinnamon Rolls with a photo tutorial!

Perfect Overnight Cinnamon Rolls (22 of 27)

Sweets from friends:
Fast and Easy Dinner Rolls by Center Cut Cook
100% Whole Wheat No Knead Dinner Rolls by Averie Cooks
Homemade Sweet Potato Dinner Rolls by Oh Sweet Basil

This post is sponsored by Red Star Yeast. All opinions are 100% my own. They really are my favorite brand and I’m happy to be working with them.

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61 comments

  1. Wow, potato rolls! These are fluffy and perfect! I am very much afraid of how many I would certainly eat, especially if there’s soup involved. I often agree with Jordan, but not this time. Soup and rolls is the best dinner ever!

  2. I definitely don’t think I could just eat one roll, Dorothy! I love how soft and fluffy these are! I’ve never had a potato roll before, so these sound delish! Pinned!

  3. Oh wow they look so fluffy and utterly perfect!! Warm, fresh homemade rolls…really, there is NO ONE who has willpower around that! If they exist, I need to meet them 🙂 Pinned!

  4. My boys and I can make dinner out of just rolls! Love this easy recipe Dorothy! 

  5. I grew up on potato rolls and used to eat these for lunch with some sliced deli meat. I didn’t know how easy it was to make my own! Must try this soon! 🙂

  6. Why would I even want to try to eat just one when I’ve got a whole tray in front of me?

  7. It would be way too hard to try to eat just one of these rolls. They look so soft and incredibly fluffy! I can’t even! Pinned!

  8. I have ZERO self control around dinner rolls. Yours look perfectly soft and fluffy! I would inhale that entire pan by myself in no time! They’re gorgeous!

  9. 60 degrees is so hot for winter, here it is 32 at the warmest. I have never tried a potato roll but have heard of them and these look so fluffy and tasty, will definitely need to try these! Pinned! 

  10. Oh my these look super fluffy!!  My husband doesn’t like soup so I can’t make it very often either.  As for roll and homemade bread in general there is absolutely no will power in this house.  We can eat a whole loaf in one setting and I think they would eat another if I let them 🙂 

  11. Bread flour is the only type of flour I use to make anything bread related. Even cinnamon rolls!  It is the BEST dough ever!  I seriously love potato rolls and the texture that the potato gives.  Have you tried using sweet potatoes instead of regular potatoes or flakes?  Amazing!

  12. These are beautiful! I love that they are dairy and egg free! I’ll have to try them for a holiday meal. 

  13. I wouldn’t be able to stop eating these, they look perfect!

  14. I’ve never made potato rolls, thinking this will have to be my first try! They look sooooooo darn good!

  15. Dorothy, 
    I saw these on Pinterest and had to click! I don’t think I’ve ever had potato rolls before. .  or maybe I have but just didn’t know it. .  anyway, I need to get me some potato flakes stat!!! These look crazy good!!

  16. potato bread is my kids favorite, and for good reason it is SO delicious! I love that you made that into rolls. I would never be able to have these around the house. MUCH too dangeous

  17. Oh, I already know I couldn’t just eat one. I’m no dummy. I usually make tomato soup and popovers every Thursday – Haley’s grown sort of tired of it. Perhaps these potato rolls will stave off the inevitable whining that is surely to come!

  18. Gosh, I’m afraid to make these, Dorothy! I’m afraid I will end up eating the entire batch by myself! I have zero self-control when it comes to bread and potato. Ok, and chocolate too.

  19. Oh my goodness, I’m cracking up at your California-cold. Dude, you should never ever come to the UK. In the 60’s here, it’s T-shirt weather! 😆

    But yessssss to homemade dinner rolls. I’ve made some before and they were the best, most fluffiest, best tasting bread I’ve ever had. These look amazing too. The addition of the dried onions makes me want to add cheese to them now… cheese and onion potato rolls – oh yes.

  20. potato rolls are always awrsome and yours do not disappoint!

  21. Hey Dorothy, These Potato Rolls Looks Really Delicious. Ill Definitely Give this Recipe a Try on this Weekend 🙂 P.S. Pinned it to My Pinterest 😉

  22. These look like little pillows of heaven! Love! 

  23. Those faces are the best part about baking! 🙂 Um I’m making that face just looking at your pictures. Holy cannoli, these look like perfection. Why can dinner rolls not be their own food group??

  24. I grew up on potato rolls! They’re just so fluffy and delish 🙂 Never really realized I could make my own till now! Great recipe!

  25. Yay for Red Star! Awesome rolls btw 😉

  26. My daughter hates most of what I make for dinner, too, but she would flip for these rolls!  These could be a food group of their own!

  27. I’ve been wanting to bake with potato flakes, but never have any. I’ll have to fix this asap to make these delicious rolls!

  28. Well, hello there fluffy rolls!  Those are crazy awesome…and I would have no restraints if a warm pan of those were set in front of me!

  29. Ooooh these look great!! Will be making for dinner SOON 🙂

  30. I absolutely adore potato rolls.  And yours are seriously soo fluffy like a pillow.  I would be back on carbs in a second if these were presented to me!

  31. These look so yummy! I think I could happily eat soup for every meal. I pretend that it is a winter thing, but I’ve definitely made big batches of soup in the winter as well. Soup is so much better with bread though! I’m planning a chili recipe soon, this sounds like an excellent accompaniment.

  32. These rolls look so soft and delicious! My mouth is watering!

  33. oh my gosh, I need mini meatball subs in my life made with these rolls…STAT!!! These are gorgeous Dorothy!

  34. Wow how have I never heard of these plump beauties?! 

     3 & a half hours seems like crazy time but I’ll most certainly be putting the 45 minutes ones on my ‘to bake’ list!

     Thanks for introducing me to them!

    X

     Dotcomdarling.com

    • It’s actually fast for a bread/roll (the 3 hours). Bread is an all day thing, but worth it! If you up the yeast to a tablespoon, I bet you can make these in less than an hour!

  35. These look wonderful! Do you think I could use AP instead of bread flour? (I have AP in the pantry). Thank you.

    • I haven’t used AP flour but I’m almost positive you can. Except for the potato, the recipe is similar to my other roll recipes,which use AP. You may need more (or less) so start with a little less and work your way up slowly, until the dough comes together but is still soft (but touchable). Let me know how it goes!

  36. You know I love your rolls recipes! I am obsessed with your 45 minutes dinner rolls and I know I will be on a potato roll bender after trying these! Cannot resist a homemade dinner roll. I am sure there are people out there who can, but I am not one of them! Pinned! 

  37. Those rolls look heavenly! So light & fluffy!

  38. Hi,
    I commented earlier with a question about using AP flour and you asked me to let you know how it went. I tried to reply to the thread but kept getting an error message. Anyway, I think mine came out “just okay” with the AP flour. I don’t think I’d recommend it. They have good flavor but they didn’t hold their structure (they’re not nicely mounded). They’ll be great toasted with cheese!

  39. fantastic roll out into quarter size logs let rise makes very good hot dog rolls and hogie rolls

  40. Hi! my egg and soy allergic daughter LOVES these – as does my husband! 😉  What part of the recipe would be a good spot to refrigerate? I’m hoping to make these the night before thanksgiving and am not sure if I should do it at the end when they’re already in roll shapes or before they rise the second time?? Thanks so much!!

  41. It really sounds delicious! I want to try them out, however, one query is that how do you make potato flakes? Or are they available in the market? My apologies if it’s a stupid question

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