Fluffy Potato Rolls

4.58 from 26 votes

My life wouldn’t be complete without dinner rolls, so I made more for you. These Potato Rolls are the fluffiest homemade dinner rolls you’ll ever eat.

These rolls are made with instant potatoes and yeast but they’re EASY, I promise. You can make these even if you’ve never made dinner rolls from scratch before, I promise!

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potato roll stack

They’re so good I dare you to try to eat just one!

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 knew homemade would be even better, and I was right!

What are potato rolls made of?

Potato rolls are a simple yeasted dinner roll but they also have instant mashed potatoes inside. If you’ve ever had potato bread from the grocery store, you know why these rolls are so good.

There’s something about the potato inside that adds a fluffy texture to any bread or roll. It makes them softer, I think, and adds the teeniest bit of flavor. If you’re on the hunt for a fluffy dinner roll, you’ve found it with this recipe.

overhead shot of 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.

During the cooler months, 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.

Make my potato rolls recipe with instant potatoes!

Some recipes use mashed potatoes, but I like using instant potatoes in my rolls. Other than using instant potatoes, this recipe is very close to my homemade dinner roll recipe. You just need a few ingredients:

  • Rapid Rise Yeast (also called Instant Yeast)
  • Flour, sugar and salt
  • Milk, water, butter
  • Instant potatoes
  • Egg

Which yeast is best for dinner rolls?

I prefer to use instant yeast nowadays. I always used to use active dry yeast but instant yeast is so much faster and easier (and foolproof!)

Instant yeast has different names depending on the brand, but I normally use Rapid Rise Yeast, which is a Fleischmann’s Yeast product.

Using instant yeast cuts down the time it takes to make yeasted recipes for two reasons:

  1. You don’t have to proof the yeast – just whisk it with the dry ingredients and then add in the hot wet ingredients.
  2. It only requires a 10 minute “rest” before the dough is shaped and allowed a final rise.

Basically, you just whisk your dry ingredients together and then heat your wet ones to between 120°F-130°F and add them to the mixer with the dry ingredients.

How do you know what your water temperature is? I recommend using an instant read thermometer for best results!

When it comes to flour, I love using all-purpose flour in my bread recipes. It’s much handier to use a flour most people already have on hand. The other ingredients in this recipe make the rolls soft and fluffy – you won’t miss the bread flour.

hand picking up potato roll

Do you have to knead potato bread rolls?

Yes, whenever you work with yeast you’re probably going to have to knead. I’ve grown to love kneading – it’s cathartic.

A few simple tips will help you knead easier:

  1. Use a stand mixer if you have one. You can do this by hand but if you have a stand mixer it cuts the kneading time in half.
  2. The dough will be slightly sticky when you are done mixing it. Be sure to turn it out onto a well-floured surface and dust it with more flour.
  3. Knead the dough, adding flour as needed if it’s sticky, until the dough forms a ball and bounces back when touched with two fingers.

How long do fluffy rolls need to rise?

Because we’re using Rapid Rise yeast, they rest for 10 minutes after kneading. Form them into 12 equal sized balls and place them in the pan. Then, the rolls need to double in size before baking.

The rising will take about an hour on the counter. You can speed up the rising process by:

  1. Placing the pan in a warm oven (about 200°F).
  2. Set the pan on the oven while it’s preheating.
  3. Place the pan on a rack set over a large roasting pan full of boiling water.

Those three will shorten your rising time up to about half.

potato rolls in pan

Bake these until they’re nice and golden brown. They’ll get golden like this just in the oven without any special topping.

I love to brush them with melted butter after they come out of the oven for a nice flavorful glossy look.

How long do potato rolls last?

Like any homemade bread or rolls, these will only last about 2-3 days before starting to mold. There aren’t any preservatives so they don’t last as long as store-bought rolls like Martin’s Potato Rolls. It’s best to make and serve these the same day.

If you want to make the dough ahead, you can. Make the recipe up until you place to rolls into the pan. Cover tightly with plastic wrap and refrigerate up to overnight. Let come to room temperature to rise before baking.

stack of dinner rolls

These are perfect with soup or salad or as a side dish! We LOVE homemade potato rolls in our family!

Other fabulous dinner rolls and bread recipes:

Serve these with:

Have you made this recipe?

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Fluffy Potato Rolls

These are the very best soft and fluffy dinner rolls! Potato Rolls with instant potaotes are easy to make and you can make them even if you're not used to working with yeast.
4.58 from 26 votes
Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 40 minutes
Total Time 1 hour 25 minutes
Yield 12 rolls
Serving Size 1 roll


  • 3 cups all purpose flour (up to 3 ½ cups)
  • 1 packet 1 packet Instant Yeast (RapidRise) (2 ¼ teaspoons)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 1/3 cup potato flakes
  • 1 large egg


  • Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
  • Combine water, milk and butter in a microwave safe measuring cup. Heat to between 120°-130°F (about 1 minute in my microwave). It’s best if you can use an instant read thermometer, but if you don't have one, heat your water to very hot bathwater temperature. Stir in potato flakes.
  • Pour the liquid ingredients into the dry ingredients and mix with the dough hook for 1 minute on medium speed. Add egg and 1 cup flour and mix another 1 minute. Add a third cup of flour and mix until your dough comes together to a soft dough. It will be slightly sticky to the touch. If needed, add up to ¼ cup more flour.
  • Turn out the dough onto a floured surface and dust it with flour. Knead until the dough comes together in a ball and the dough bounces back when pressed with two fingers. This will take about 4-6 minutes (longer if you've done this process by hand). Cover and let the dough rest for 10 minutes.
  • Divide dough into 12 equal pieces. Roll each into a ball and place into a 9×13-inch pan that's been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes to 1 hour.
  • Preheat the oven to 375°F. Bake for 20-28 minutes, or until rolls are golden. Be sure to rotate the pan if needed partway through baking to ensure the rolls get evenly golden.
  • Brush hot rolls with melted butter, if desired. Enjoy within 2 days.

Recipe Video

Nutrition Information

Serving: 1roll | Calories: 166kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 211mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Side Dish
Cuisine American
Keyword bread
collage of potato rolls

These are the very best soft and fluffy dinner rolls! Potato Rolls with instant potaotes are easy to make and you can make them even if you’re not used to working with yeast.

Last Updated on February 26, 2020

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Recipe Rating

106 CommentsLeave a comment or review

  1. Perfect for a family with guests, because one cannot eat “just one”! The recipe makes 18 medium to large rolls, enough for a Baker’s dozen to share, with 5 for the point of origin, household of 2! Great texture!

  2. My 17 year old son made these ..his first time making rolls and they were so good. Tender, a little bit of spring in the texture and just easy to put together. The grandparents heard how good they were and now they want their own. Second batch rising now. Thanks again for a great recipe.

  3. Hi! Dorothy,
    Thank you for the recipe.
    The bread rolls looks very soft and delicious!
    Does it taste like potato ?

    Thank you.

  4. “Like any homemade bread or rolls, these will only last about 2-3 days before starting to mold. There aren’t any preservatives so they don’t last as long as store-bought rolls like Martin’s Potato Rolls. It’s best to make and serve these the same day.”

    After cooling, I always freeze any leftover rolls (or any bread) the same day I bake them. The rolls will always taste like they are fresh-from-the-oven when they are thawed and heated in a 350-degree oven until heated through.