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Home » Breads

Published: Sep 26, 2022 · Updated: Jan 13, 2023 by Carole Jones · 190 Comments

Amish Potato Rolls

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Potato rolls are the best homemade dinner roll recipe you will ever make! These Amish dinner rolls turn out dense and stay super soft for days. I think they are actually better on day two. This Amish potato roll recipe is everything you want from a nice, big, fluffy dinner roll slathered with butter. This is my kid’s favorite recipe for homemade rolls on Thanksgiving or Christmas dinner but you won’t believe the story behind this recipe…

Amish Potato Rolls

A Funny History with This Recipe for Potato Rolls

My KitchenAid 6 qt mixer is 15 years old and had been struggling for over a year now. While I was making these amazing Amish Potato Rolls, it decided it was done limping along and died. It made the worst sound I’ve ever heard come out of a mechanical tool.

Even though I saw it coming, I was still shocked when it failed to mix this potato roll recipe. I just wasn’t ready to give up on my dear friend. After some research online, I decided to try my hand at being a mechanic with some replacement parts but in the end, was unsuccessful at bringing my beloved back to life. I guess there is a reason I wasn’t a mechanic.

I’ll be honest. My mourning phase lasted about 5 minutes before I jumped in front of my computer and started shopping for my new mixer. Two days later, this gorgeous KitchenAid 8 qt Commercial mixer arrived on my front porch. She is amazing! Quiet as a mouse, huge bowl capacity, and a motor that doesn’t even blink at my double batch of potato roll dough.

Why I Love These Potato Rolls

Even though these Amish potato rolls were the death of my mixer, they were soooo worth it. These are now part of our Sunday dinner roll rotation because we love them so much. Before now, the rotation only consisted of Lion House rolls and Oatmeal rolls but these will definitely be worked into the new “roll rotation schedule.” They turn out dense, moist, and amazing from that addition of potato! For our bread-loving family, I make a double recipe and use a half-sheet pan to bake them in. I also think these potato rolls are just a bit better after they sit overnight in an airtight container.

Potato Rolls Recipe

What are Potato Rolls

Potato rolls are an egg-based dinner roll recipe that uses potatoes to enhance both the texture and the flavor of the roll. Either mashed potatoes or instant potato flakes are used in the dough. Once baked, the addition of potato adds density and hefty texture to the rolls, along with the ability to hold moisture for days after it is baked. Because of this, they are the perfect dinner roll recipe to make the day before you need them. They will actually be better on the second day as long as you store them in an airtight container. 

Amish Potato Dinner Roll Ingredients

This recipe was originally written using leftover mashed potatoes but it took so much extra time to first prepare the potatoes, then turn them into rolls. So, I have transformed the recipe into one using instant potato flakes that get mixed right into the dough. 

  • Instant Potato Flakes
  • All Purpose Flour
  • Granulated Sugar
  • Milk
  • Eggs
  • Salted Butter
  • Instant Yeast
  • Kosher salt
  • Water
Dinner rolls made with mashed potatoes on a wooden cutting board

Difference Between Potato Rolls and Regular Rolls

Most standard dinner roll recipes use milk, butter, and eggs to create a soft and tender finished roll. Most bakers consider this type of dough a brioche. Potato rolls also use these same fatty ingredients for that soft texture, but the addition of the potato adds more heft to each roll. 

Potato rolls do have a bit of a unique flavor as well, and in a good way. The potato definitely adds a bit of flavor, but because there is a bit more sugar in the dough, they have a hint of sweetness. They aren’t super sweet. Just a bit more than a classic dinner roll, creating a well balanced flavor profile.

What Makes This an Amish Dinner Roll Recipe?

There is no such thing as “Amish food.” There are only recipes that reflect the qualities of classic Amish meals. When I think of Amish cooking, the words rich, sweet, hearty, homemade, and comfort food come to mind. Many Amish recipes are very filling and high in carbs. Milk and eggs are also a huge part of their diet. So, many of their dishes are super-rich and creamy. And we are all blessed that they share their amazing recipes with us!

These amazing Amish Potato Rolls definitely have all of those classic qualities you would expect to find. The use of butter, milk, and eggs creates a higher than normal fat content. The use of both potato and flour brings in that expected higher level of carbs. And of course, the extra sugar in the dough results in a sweeter than usual dinner roll. 

super soft dinner rolls

How to Make Potato Rolls Recipe

If you are new to making yeast breads and doughs, potato rolls are a great place to start. These dinner rolls are a very forgiving recipe and not as finicky as French Bread or Cinnamon Rolls. And remember, any type of yeast bread that is hot from the oven is amazing!

  1. Proof the yeast in warm water, milk, and sugar. You’ll know the yeast is ready when it has bubbled to the top of the bowl. Usually takes 5-10 minutes. 

  2. Mix the dough in a stand mixer with the dough hook attachment. If you do not have a stand mixer, use a large bowl and wooden spoon.

  3. Knead the dough for about 5 minutes. Unlike a standard bread dough, you’ll only knead the dough until it comes together into a smooth ball. You don’t want to knead it too long or too much gluten will form and make the potato rolls tough. 

  4. Raise the dough until doubled in size, about 90 minutes.

  5. Form the dough into rolls and place them in a greased pan. Cover and rise until doubled in size, about 90 minutes.

  6. Bake the rolls until golden brown.

Potato Roll Recipe Variations

Being a home cook provides endless opportunities to experiment with recipes, personalizing them to your tastes and creativity. Any of the following variations would be great spin-offs of this potato roll recipe:

  • Add cheese to the dough right before the kneading begins. Pick a cheese with a distinct flavor so it can stand out against the flavor of the potato roll. Parmesan, sharp cheddar, gorgonzola, and feta cheese would all work quite well in this recipe.
  • Add cinnamon and raisins for a sweeter potato roll experience. It will provide a similar flavor profile as cinnamon rolls but without all the hard work! Add the cinnamon with the dry ingredients and the raisins right before the kneading begins.
  • Add sundried tomatoes and garlic to the dough for a very savory roll. Be sure the sundried tomatoes have been blotted dry and chopped fine, as should the fresh garlic. Add them into the dough right before the kneading begins.
  • Add olives and herbs to the dough right before the kneading begins. Specifically chopped Kalamata olives and fresh thyme, oregano, and rosemary would give a great Mediterranean flavor to these yummy rolls.

Amish Potato Rolls Video

 

Looking for More Great Dinner Rolls?

There can never be enough dinner roll recipes in your repertoire so grab these amazing ones to try out next!

fluffy sweet rolls
Fluffy Hawaiian Sweet Rolls
Lion House Rolls
Lion House Rolls
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Oatmeal Dinner Rolls

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Potato Rolls

Amish Potato Rolls

5 from 10 reviews

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This is the dinner roll recipe you have been looking for!  Super soft, dense and stay that way for days.

  • Total Time: 3 hours 25 minutes
  • Yield: 16 large rolls 1x

Ingredients

Scale
  • 1 1/4 C warm water
  • 1/4 C milk
  • 1 package yeast
  • 1/3 C sugar
  • 2 eggs
  • 6 Tb softened butter
  • 1 1/2 tsp salt
  • 2/3 C potato flakes
  • 4 1/4 C flour

Instructions

  1. In the bowl of your mixer, combine the warm water, milk, yeast and sugar. Allow yeast to proof.
  2. Add the remaining ingredients and mix on low until the dough forms and is well kneaded, about 5 minutes. Remove the dough hook, cover the bowl and allow to rise until doubled in size, about 90 minutes.
  3. Divide the dough into 16 equal portions and roll them into tight balls. Place them on a lightly greased 9×13 inch glass pan, cover and allow them to rise until doubled, about 90 minutes.
  4. Preheat oven to 350 degrees. Bake for 25 minutes, until light brown. Leftover rolls can be stored in an airtight container for several days.

Notes

You can double the recipe and bake them on a half sheet pan.

  • Author: Carole Jones
  • Prep Time: 180 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 194
  • Sugar: 4 g
  • Sodium: 243 mg
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0g
  • Carbohydrates: 33 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 23 mg

Keywords: easy dinner roll recipe, potato rolls

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Categories: Breads Tags: Bread

Filed Under: Breads
190 Comments
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Reader Interactions

Comments

  1. Diana says

    August 25, 2014 at 4:22 pm

    I am looking forward to trying this recipe this week. I’d like to use my potato flakes, as you did. Do you have a good water to potato ratio? Can I simply add the flakes and the water, or would I need to make up the potatoes first? Thanks so much for your online efforts! You’re making dinner better, one kitchen at a time. 🙂

    Diana

    Reply
    • Carole says

      August 25, 2014 at 8:25 pm

      Diana – I made them just like the box instructed me to, except I didn’t add the butter or salt to the potatoes. I think you need to prepare the potatoes first, or at least soak the flakes in very hot water to rehydrate them first. Good luck and thank you for your kind words -Carole

      Reply
      • Wanda says

        October 15, 2019 at 8:18 am

        I didn’t see where it says to prepare the potatoes first

        Reply
        • Carole says

          October 15, 2019 at 5:44 pm

          Hi Wanda! These older comments were from a different version of the instructions. It is the same recipe but instead of having to prepare the instant potatoes and mixing them in, I updated the recipe a few years ago so that all you have to do is mix the potato flakes in with the wet ingredients in your mixer.

          Reply
          • Bruce says

            August 05, 2020 at 4:01 am

            Where do you find potato flakes ? Is that instant mashed potatoes






          • Carole says

            August 05, 2020 at 2:19 pm

            Yes it is!

  2. maria says

    September 16, 2014 at 7:16 pm

    Easy N delicious. Thank you so very much. I have short time memory. So short easy recipes are great
    I love to bake. Thanks again.

    Reply
  3. Mindy says

    September 19, 2014 at 8:41 pm

    I made these today. BEST.ROLLS.EVAH! Thank you so much for the recipe.

    Reply
    • Carole says

      September 19, 2014 at 9:12 pm

      I couldn’t agree more Mindy!! So glad you enjoyed them as much as I do

      Reply
  4. Lynn says

    October 20, 2014 at 10:19 am

    Hi Carole, I can’t wait to try this! I was wondering what type of flour you use: all-purpose or bread flour ?

    Reply
    • Carole says

      October 20, 2014 at 3:04 pm

      Lynn- they are addictive!! I use all purpose flour

      Reply
  5. Heather says

    October 27, 2014 at 11:08 pm

    Hi Carole! These Look so yummy! The potato flakes I have call for milk. Should I just add water and leave the milk out? Thank you!

    Reply
    • Carole says

      October 28, 2014 at 7:55 am

      Heather – make the potato flakes as instructed on the box, except for any seasoning. Hope you love them as much as we do! Carole

      Reply
  6. Michelle H says

    October 28, 2014 at 1:20 pm

    can you use riced potatoes?

    Reply
    • Carole says

      October 28, 2014 at 1:42 pm

      I think that would be fine Michelle, but I would add enough milk to them so they have a mashed potato thickness. Just plain, riced potatoes would be too dry. -Carole

      Reply
  7. Erinn N says

    November 26, 2014 at 9:26 pm

    So I had never made bread in my adult life, and I happened upon your recipe when my mother decided she wanted me to bring rolls for Thanksgiving this year. To keep in line with her theme of “from scratch,” I decided to give it a whirl. These. are. divine.

    Super easy to whip up, a little bit sweet but still yummy. They actually remind me of the bread they give you at Outback Steak House. I love this recipe and will definitely share it with all my friends!

    Cheers!

    Reply
    • Carole says

      November 26, 2014 at 9:39 pm

      Erinn- well, congrats on your first bread from scratch and I am thrilled you love these as much as I do

      Reply
  8. Michelle says

    November 27, 2014 at 12:36 am

    These look delicious! I plan on making a batch tomorrow morning, and I wanted to know if you brush egg on the tops of the rolls before baking?

    Reply
    • Carole says

      November 27, 2014 at 7:46 am

      Michelle- nope. Just stick to the recipe and you will be great. Come back and tell me how they turned out for you

      Reply
      • Michelle says

        December 03, 2014 at 9:46 pm

        Hi Carole, I just wanted to come back and tell you that the rolls were delicious! I found that the dough was a little too sticky with the amount of flour listed, so I added a little more and also oiled my hands when rolling the balls, and it worked out well. This recipe is definitely a keeper!

        Reply
        • Carole says

          December 04, 2014 at 8:41 am

          I’m so glad you loved them Michelle. Thanks for coming back and letting me know -Carole

          Reply
  9. recie haley says

    November 28, 2014 at 6:36 pm

    I made these roll tonight and I hate to sound ignorant but how do you roll the dough into tight balls. My.dough was very spongy and sticky. I didn’t pot the dough onto a floured surface because I didn’t want to add more flour and have dry rolls. Should i have?. They look like they are rising fine but they are pinch rolls more-or-less. Lol. Thanks for your reply. I’m definitely not.a bread maker!

    Reply
    • Carole says

      November 28, 2014 at 7:36 pm

      I do use a lightly floured counter when I am rolling the dough into balls. The dough should be a bit sticky and the little extra flour on the counter won’t make a difference. Good luck

      Reply
      • Ava says

        February 13, 2021 at 3:50 pm

        Wondering if this is a wet dough or a pulls away from bowl dough ball dough….starting out really really wet…..adding more flour to ball stage but dont want to make hard rolls.

        Reply
        • Carole says

          February 18, 2021 at 12:05 pm

          Hi Ava. It is a fairly soft dough and will not pull away from the sides of the bowl like a bread dough would. You want a softer dough so the rolls are tender and soft.

          Reply
  10. Diane says

    November 29, 2014 at 8:42 am

    sounds wonderful but could you substitute another liquid for the eggs?

    Reply
    • Carole says

      November 29, 2014 at 6:33 pm

      I’m afraid not on this one. Sorry!

      Reply
  11. Marla says

    November 29, 2014 at 10:13 pm

    Can you use real mash potatoes instead of flakes? We don’t really eat boxed or canned food unless I can it homemade. The recipe looks so yummy and would love to try if I could substitute the flakes?

    Reply
    • Carole says

      November 30, 2014 at 8:25 am

      Absolutely Marla. The recipe calls for prepared mashed potatoes which is what I usually use but if I don’t have any in hand, I will make them from the flakes. Let me know what you think after you try them

      Reply
  12. Tamara says

    November 29, 2014 at 11:21 pm

    Can’t wait to try these! Silly question… How long did you let the yeast “proof”? Did you use one of the small square envelopes of yeast?

    Reply
    • Carole says

      November 30, 2014 at 8:29 am

      Tamara- you are looking for the yeast to get all bubbly, which takes about 3-4 minutes.

      Reply
  13. Anita says

    December 12, 2014 at 8:43 pm

    Coming from an Amish background and wanting to feed my family better, I bake bread two to three times a week. I usually make whole wheat potato bread, using leftover cooking water from making mashed potatoes. I just mix the potato flakes into the dry ingredients, and have never had an issue. If you want to just use flakes instead of making mashed potatoes, you could just add the amount of liquid called for to make the potatoes and throw the flakes in, because they’ll rehydrate just fine.

    Reply
    • Carole says

      December 12, 2014 at 9:08 pm

      Awesome tip Anita! I will try that on Sunday when I make these again

      Reply
  14. Annette Chambers says

    December 25, 2014 at 7:23 pm

    We made these today for Christmas dinner. They were so delicious! Thanks for sharing your recipe!

    Reply
    • Carole says

      December 26, 2014 at 4:48 pm

      So glad you loved them Annette and thank you so much for coming back and letting me know -Carole

      Reply
  15. Carole Wilcox says

    January 29, 2015 at 3:26 pm

    Hi Carole, I have a recipe for potato rolls that a friend gave me. But, I always have trouble getting the rolls to rise. So, I’ll be trying your recipe to make rolls to accompany the rouladen I’ll be making for Valentine’s Day dinner. Wish me luck! 🙂

    Reply
    • Carole says

      January 29, 2015 at 4:03 pm

      Good luck Carole! I’ve never had any trouble with these raising. They do take a little longer than normal rolls to rise but nothing major

      Reply
  16. Carrie says

    January 31, 2015 at 4:26 pm

    When using real potatoes, would you prepare them as normal adding in the butter and milk and whipping them or would you just boil a couple potatoes and mash enough to make the 1 cup called for not adding anything to it? I’m wondering if by unseasoned you mean no salt and pepper or if it really needs to be unseasoned like nothing other than the pototo. Thanks!

    Reply
    • Carole says

      January 31, 2015 at 4:29 pm

      Great question Carrie! I would prepare them as normal with the butter and milk but no seasoning. Please come back and let me know how they turn out for you! -Carole

      Reply
  17. Georgina says

    February 01, 2015 at 6:05 am

    Hi from France ! These are amazing ! I just baked them and tey didn’t last !! Thank you for the recipe ! I spent time with it because I wanted to convert the recipe in french measures so that it will be easyer next time ! I think I’ll try many of your recipes in the future !!

    (sorry for my bad english)

    Reply
    • Carole says

      February 01, 2015 at 9:12 am

      Thanks so much Georgina for coming back and letting me know how you liked them.

      Reply
      • Sandra says

        September 16, 2019 at 1:48 pm

        I want to double the recipe for a gathering.

        What would the time and temperature if I make double in a large disposable foil pan?

        Thank you!

        Reply
  18. Lana says

    February 02, 2015 at 10:29 am

    How many tsps. are in a package of yeast? I usually buy the jar? Looking forward to making these and freezing them like the Rhodes!!! Thanks!

    Reply
    • Carole says

      February 02, 2015 at 12:43 pm

      Great question Lana! I also use yeast that I buy in bulk. 1 package = 2 1/4 tsp

      Reply
  19. Becky says

    February 09, 2015 at 11:57 am

    Do you use instant yeast or active yeast?

    Reply
    • Carole says

      February 09, 2015 at 12:31 pm

      Great question Becky! I use active dry yeast

      Reply
      • Lesley says

        March 25, 2016 at 1:19 pm

        I used Fleischmann’s bread machine yeast and they were perfect.

        Reply
        • Carole says

          March 25, 2016 at 2:50 pm

          Thanks!

          Reply
  20. sonya says

    February 15, 2015 at 5:07 pm

    I applaud you for this recipe, I made these yesterday and they are the best darn rolls I have ever ate, my whole family loves them, def a keeper.

    Reply
    • Carole says

      February 15, 2015 at 6:54 pm

      Thanks for giving the recipe a try Sonya! They are on our table for dinner tonight as well. Family favorite

      Reply
  21. Cris says

    February 22, 2015 at 10:52 pm

    Carole, I just wanted to thank you sincerely for what appears to be a wonderful roll recipe! My grandmother was a cook at CSU for years and she was well known for her yeast rolls, pies, doughnuts, etc. My absolute BIGGEST regret is that I was too young to understand the joy of cooking and never really learned recipes/techniques from watching her. I’m dying to ask people who have mastered yeast dough if they have any tips & pointers for people like me that are wanting to master yeast doughs! I cannot wait to try your recipe! I noticed that you mentioned you like the active yeast, but I’ve been buying the Red Star Platinum yeast packets (1/4 oz) and wonder if you have an absolute “go to” yeast that you love?
    One other question…do you have a favorite roll recipe that can be used for Krautburgers (Think Runza restaurant). She was famous for those in our town! Me and my brand new 6QT KitchenAid are SO ready to get started and yours seems like a perfect place to start! God Bless, and thank you again for sharing!

    Reply
    • Carole says

      February 23, 2015 at 6:35 am

      What a great comment Cris! Both of my grandmothers were amazing cooks and bakers as well. It was such a part of who they were! I have had success with all types of yeast and really don’t prefer one over another. Please come back after you give these a try and let me know how it went. They are my favorite

      Reply
  22. terry says

    March 23, 2015 at 6:42 pm

    I wished I could find a print link for your oat sandwich bread,i cant take my computer to the kitchen .

    Reply
    • Carole says

      March 25, 2015 at 9:23 pm

      I will get a printable recipe up for that soon Terry!

      Reply
    • Carole says

      March 26, 2015 at 8:06 am

      I got that recipe updated for you Terry and you can now print it – Carole

      Reply
  23. Sarah says

    May 12, 2015 at 4:00 pm

    Hi, I wanted to try making a large batch. I was wondering if I could just double the recipe, including the yeast, or if there were other measurements for a large batch?

    Reply
    • Carole says

      May 12, 2015 at 4:43 pm

      I make a double batch every time I make these Sarah! Just double up everything and you will be fine

      Reply
      • Debra Connelly says

        November 23, 2022 at 6:40 pm

        Can you make the dough and leave it overnight

        Reply
        • Carole Jones says

          November 25, 2022 at 12:33 pm

          Yes, Debra but you’ll need to reduce the amount of yeast in half and keep the dough in the fridge.

          Reply
  24. Glemia Fields says

    June 09, 2015 at 7:54 am

    I think you have done a wonderful job posting and replying. I will try these soon.

    Reply
    • Carole says

      June 09, 2015 at 8:38 am

      Thanks Glemia! Come back and let me know how they turn out for you

      Reply
  25. Rachel says

    June 26, 2015 at 11:04 am

    These sound good but has any one tried to make them on a BBQ ? If so how did they turn out and any temp and time suggestions?
    Thanks

    Reply
    • Carole says

      June 26, 2015 at 11:13 am

      I wish I could help you here Rachel, but I’ve never baked them inside a grill. If you try it, please come back and tell me the details -Carole

      Reply
      • Sandra says

        June 04, 2019 at 7:14 pm

        Super easy. Came out fluffy and delicious! Friends and family loved them!






        Reply
        • Carole says

          June 05, 2019 at 10:16 am

          So glad to hear it Sandra! Thanks for coming back to let me know.

          Reply
  26. Stacey says

    June 27, 2015 at 5:48 pm

    Hi Carole, Stacey from Louisiana here! I was simply searching Pinterest for a good tip on freezing homemade dinner rolls for baking at a later time, and came across your post on DIY Rhodes Rolls. We love those darn little frozen balls so much, but I figured it would be so much cheaper just making my own, so thank you so much for that post! I wasn’t sure about when exactly to put the dough in the freezer, and you cleared that up for me! Anyhoo, I saw your link to this recipe, so of course I had to click on it, and what to my surprise was this recipe for potato rolls!! My grandmother used to make them when I was a kid, and it’s been so long that I completely forgot about them! I’m going gather up my ingredients tomorrow so I can get started on stocking my freezer for a big July 4th party next weekend. Forget Rhodes! I’ll take potato rolls instead!! I can’t wait to get started!

    Reply
    • Carole says

      June 27, 2015 at 8:15 pm

      Your comment made my weekend Stacey 🙂 Thanks so much for your kind words and I’m so glad I could help you out! -Carole

      Reply
  27. Floryliz says

    July 26, 2015 at 8:32 pm

    Hi! I really want to try this recipe, it looks amazing. But I have a problem, I’m from Costa Rica, and I’m having problems with the yeast, I usually use instante dry yeast, not the active one. I was wondering how many grams or tbs do I have to use ? Please help me, I really want to try this recipe.

    Reply
    • Carole says

      July 26, 2015 at 8:42 pm

      Hi Floryliz! You can use the same amount of instant dry yeast as it shows in the recipe and follow the same directions! Good luck -Carole

      Reply
  28. lyn says

    September 01, 2015 at 2:23 am

    hi, i know this sounds silly but do you cook them in the glass pan.

    Reply
    • Carole says

      September 01, 2015 at 7:59 am

      Yep! If you don’t have a glass pan, you can use a metal one

      Reply
  29. Sara says

    September 26, 2015 at 10:48 pm

    These sound wonderful! Can’t wait to add them to my “things to try soon” list!

    Reply
    • Carole says

      September 29, 2015 at 11:42 am

      They are so amazing Sara! I make them every Sunday 🙂

      Reply
  30. Caitie says

    October 03, 2015 at 5:37 pm

    Hi Carole- quick question, I am making these for a family who just had a little one a week ago who we are taking soup and rolls to tomorrow. Can I let the dough (rolled in balls in the baking pan) rise overnight in the fridge or on the counter?

    Reply
    • Carole says

      October 04, 2015 at 9:23 am

      Yes, you can let them rise overnight in the fridge but you will want to reduce the amount of yeast by about 1/3 and then be sure they are tightly covered.

      Reply
  31. margaretjames says

    October 26, 2015 at 2:11 pm

    i like to cook differnt etc. these are good things

    Reply
  32. Jessica says

    November 02, 2015 at 9:50 pm

    I made these tonight and they turned out amazing!! I didn’t use dry active yeast, I used instant yeast and just omitted step one. When using instant yeast you do not need to proof the yeast. I also let my balled rolls rise for an additional 20 min before putting in oven! Amazing!!!! If I could send a picture of them I would.
    Thank you so much for the recipe!

    Reply
    • Carole says

      November 02, 2015 at 9:54 pm

      You are so welcome Jessica! These are still my all time favorite rolls. I even think they are better on day two 🙂

      Reply
      • Jessica says

        November 02, 2015 at 10:20 pm

        I seriously can not stop eating them and my husband is in love with them already!! I had whhat so ever, the measurements were perfect!! My dough wasnt too sticky or dry, absolutely perfect!!! I did it ALL by hand too!! I love your recipes!!

        Reply
        • Jessica says

          November 02, 2015 at 10:21 pm

          Meant I didn’t have any issues whatsoever! Lol ooops 😉

          Reply
  33. Kathie says

    November 23, 2015 at 1:29 pm

    I want to try your rolls but have a question–can you use the dough cycle on the bread machine instead of using the mixer? I make bread every week and just use the dough cycle and then bake in the oven and was wondering if I could do the same with the rolls. Thank you and I cannot wait to try these!!

    Reply
    • Carole says

      November 23, 2015 at 3:30 pm

      Absolutely Kathie!

      Reply
  34. nalan says

    November 27, 2015 at 1:35 pm

    Hi.I try this resip but need help please.
    I would like to know 6 Tb = ? gr

    Reply
    • Carole says

      November 27, 2015 at 1:38 pm

      Tb is short for tablespoons

      Reply
  35. nalan says

    November 27, 2015 at 4:48 pm

    yes tablespoons

    Reply
  36. patricia says

    December 23, 2015 at 6:29 am

    I store my potato flakes in a big mason jar (I use them in place of breadcrumbs sometimes) and do not have the measurements for the mashed potato part….do you? Thank you kindly

    Reply
    • Carole says

      December 23, 2015 at 11:56 am

      I think it depends on the brand Patricia. Mine mixes equal parts hot water and potato flakes and then a few dashes of milk

      Reply
  37. Anna says

    December 24, 2015 at 12:21 am

    Do these have a potato taste, or are the potatoes more for texture?

    Reply
    • Carole says

      December 24, 2015 at 8:46 am

      All for texture Anna. Great question!

      Reply
  38. Mary says

    January 27, 2016 at 8:44 am

    If I do not have a stand mixer, can I use the regular hand mixer? Also, I would like to freeze some of the dough. Is it better to let the first rise occur and freeze prior to the dough ball rising stage. Thanks

    Reply
    • Carole says

      January 27, 2016 at 10:06 am

      Howdy Mary! Please don’t use a hand mixer….it will break 🙂 You can always mix it by hand. If you freeze some of it, do it after the first rise.

      Reply
  39. Lesley says

    March 25, 2016 at 1:23 pm

    Hi Carole,
    I made a half recipe two days ago and these were the best buns I’ve ever made! I bake a fair bit, but usually use my bread machine for bread and dough. This was quick and easy, even without a stand mixer (just kneaded the dough on a lightly floured counter for five minutes). Now I’ve got a full batch rising and might even share these ones… No promises though!
    Thank you for the recipe. It’s definitely a keeper

    Reply
    • Carole says

      March 25, 2016 at 2:50 pm

      I’m so glad Lesley! We are making them for our Easter dinner on Sunday 🙂

      Reply
      • Lesley says

        May 08, 2016 at 11:57 am

        These have become my very favourite of all time and here I am on Mother’s Day (!) making them again. Just wanted to thank you again, they’re becoming my grandkids favourites too! lol

        I also made them for a girls’ night a couple of weeks ago and they couldn’t believe I made them myself.

        Happy Mother’s Day!

        Reply
        • Carole says

          May 08, 2016 at 4:42 pm

          Happy Mother’s Day to you Lesley!

          Reply
  40. Susan says

    March 30, 2016 at 2:29 pm

    I am trying to go gluten free. Can I use gluten free flour and should the amount to use be the same amount as the all purpose flour in the recipe?

    Reply
    • Carole says

      March 30, 2016 at 2:38 pm

      Hi Susan. I wish it was that simple of a substitution but the science of baking with gluten vs no gluten is tremendously different. You can try it but you will not have a similar result. I do have some gluten free baking recipes if you look in my “categories” section of my page and selected “gluten free”

      Reply
  41. Rachel says

    April 13, 2016 at 12:36 pm

    I am wondering if I could refrigerate the dough for the second rise? At what point do you think I could freeze them?

    Reply
    • Carole says

      April 13, 2016 at 2:05 pm

      Howdy Rachel! Great question. So good, in fact that I already made a post about freezing them 🙂 Here you go! https://www.mykitchenescapades.com/frozen-dinner-rolls/

      Reply
  42. Sharon says

    April 15, 2016 at 8:02 pm

    Hi Carole,
    I decided to try these tonight. The dough was very sticky with the amount of flour called for. I had to add quite a bit more flour. It raised nicely in the bowl, and the rolls did too. Waiting for the oven, once the meatloaf is done.

    Reply
    • Sharon says

      April 15, 2016 at 8:03 pm

      I think it might be because the mashed potatoes were still warm.

      Reply
      • Carole says

        April 15, 2016 at 9:52 pm

        Glad they worked for you Sharon! There are many factors that influence dough, so flour amounts are always a guideline. The level of moisture of your mashed potatoes might also be different than mine.

        Reply
  43. Lisa says

    June 05, 2016 at 7:41 am

    What if you don’t have dough hook mixer? Thanks!

    Reply
    • Carole says

      June 05, 2016 at 3:14 pm

      You can mix then by hand Lisa!

      Reply
  44. Nathan says

    February 11, 2017 at 5:03 pm

    I just made these rolls. They are actually still rising for the second time, but based off of the raving comments and how they look, I know they are going to be good! My question is…how did you fit 16 rolls into a 9×13 pan? Did you really crunch them in there, or is there a trick up your sleeve?

    Reply
    • Carole says

      February 12, 2017 at 11:43 am

      Hey Nathan! I did cram them in there 🙂

      Reply
  45. Wilma Wilson says

    February 16, 2017 at 9:03 am

    I just came across your site on FB I love it. Can’t wait to try your Potatoe rolls. I have made bread and rolls for years and this is by far the easiest recipe I have ever found. Can’t wait to try them. Thank you, Carole!

    Reply
    • Carole says

      February 16, 2017 at 12:55 pm

      So glad you stopped by Wilma and be sure to come back and let me know how they turn out.

      Reply
  46. Debbie says

    February 19, 2017 at 9:06 am

    Hi Carole, just love these rolls! Thank you for the recipe! My question is – Can you freeze this dough and bake later? I am in the middle of making a batch and was so careful to make the potatoes without milk for my dairy-free nephew and threw in the butter the recipe calls for:( I’m wondering if I can throw this batch in the freezer after I’ve put into balls and start another batch?

    Reply
    • Carole says

      February 20, 2017 at 1:44 pm

      Hey there Debbie! I actually have a post all about freezing this very recipe. Check it out! https://www.mykitchenescapades.com/frozen-dinner-rolls/

      Reply
      • Andrea says

        July 08, 2022 at 4:08 pm

        When clicking on the link to freeze it says error

        Reply
  47. Kathrina says

    April 16, 2017 at 11:41 am

    I am on my sixth time making these rolls and I realized I hadn’t let you know how wonderful they are! This recipe is absolutely fantastic and we can’t make another roll recipe. Absolutely pillowy and delicious! Thank you for sharing such a great recipe.

    Reply
    • Carole says

      April 17, 2017 at 2:57 pm

      Thank you so much Kathrina! They are my absolute favorite as well.

      Reply
  48. Diane says

    June 10, 2017 at 10:10 am

    Carol I have a mixer there is no hook with mine. Can I still make these in the mixer. Looking forward to hearing from you. Can’t wait to try this recipe out.

    Reply
    • Carole says

      June 13, 2017 at 9:34 pm

      Hey there Diane! I worry that you might break either the motor of the mixer or the attachment if yours doesn’t come with a hook. I would use the mixer until the dough just starts to become thicker and then knead in the remaining flour by hand. These rolls are worth it 🙂

      Reply
  49. Confused says

    October 08, 2017 at 2:29 pm

    I’m so confused…. according to the recipe, we do not makes the potatoes first but just put all ingredients (including potato flakes) in the mixer and mix. However, after reading the comments, the author states she makes the potatoes first. Which is correct? If I make the potatoes first, do I use the liquid in the recipe OR make the according to directions on the Box and still add all the liquid in the original recipe to the flour mixture after preparing the potatoes?

    Reply
    • Carole says

      October 08, 2017 at 5:36 pm

      Hey Confused 🙂 When I originally posted this recipe, I used to make the mashed potatoes and then add them to the rolls. I recently changed the recipe to save that step and be able to just dump them all in the mixer bowl at once. They turn out just as awesome! Thanks for the great question.

      Reply
      • Linda says

        October 19, 2017 at 2:51 pm

        The recipe says 2/3 cup flakes but in some comments it says 1 cup mashed potatoes. Which amount is correct when using real mashed potatoes? If using real potatoes do you reduce the liquid? Thanks!

        Reply
        • Carole says

          October 20, 2017 at 1:30 pm

          Hey there Linda! I recently updated the recipe to make it easier for most people who were using flakes. If you are using flakes, follow the recipe as it is written. Your other option is to use 1 C of already prepared mashed potatoes, eliminate the milk and reduce the water by 2/3 C.

          Reply
  50. No longer confused! says

    October 08, 2017 at 6:32 pm

    Wonderful! Thank you! That’s how I made them and they turned out great, although the 90 minute rise time was too much. My rolls had tiny air pockets throughout but were still delicious!






    Reply
    • Carole says

      October 10, 2017 at 11:33 am

      Awesome! I’m glad you were able to make them work for you 🙂

      Reply
  51. Paulina says

    November 17, 2017 at 10:23 am

    Hi Carole,

    This recipe looks so good! I’ll make it today . Can you use potato flour instead of all purpose?

    Reply
    • Carole says

      November 20, 2017 at 4:35 pm

      Hi Paulina! I don’t have any experience with potato flour but you really need that gluten that comes from the wheat for that great texture you see. If you do try it, I would love to know how they turn out!

      Reply
  52. Debby says

    November 18, 2017 at 2:06 pm

    In the video, it looks like you add the potato flakes dry. In the comments, it sounds like you prepare them (sans butter and salt) before adding. Would you clarify for me? Thanks!

    Reply
    • Carole says

      November 20, 2017 at 4:36 pm

      Hey there Debby! Yes, this recipe and video were recently updated to make it easier for most readers since they won’t have mashed potatoes sitting around. Just follow the recipe as it is written and you will be great!

      Reply
  53. Becky says

    November 20, 2017 at 7:33 pm

    These are simple and gorgeous! Thanks so much for sharing!






    Reply
    • Carole says

      November 21, 2017 at 3:19 pm

      You are very welcome Becky!

      Reply
  54. Dawn says

    November 21, 2017 at 1:30 pm

    How warm must the water be for the yeast , first timer,thanks ,Dawn

    Reply
    • Carole says

      November 21, 2017 at 3:20 pm

      Hey there Dawn! Think about warm bath water. Not hot. Just warm. Be sure to come back and let me know how they turn out for you!

      Reply
  55. Lyuba says

    November 28, 2017 at 1:42 pm

    Hi there,
    Would really like to try and make these. If I was to use the mashed potatoes, do I still use only 2/3 cup?
    Thanks.

    Reply
    • Carole says

      November 29, 2017 at 6:40 pm

      Hi There Lyuba! Yes, you can use mashed potatoes. You need one cup of potatoes and will need to reduce the liquid by 2/3 C.

      Reply
  56. Lyuba says

    December 17, 2017 at 3:50 pm

    Thank you, going to try these this week

    Reply
    • Carole says

      December 18, 2017 at 3:15 pm

      You are welcome! Please come back and let me know how they turn out for you 🙂

      Reply
  57. Barb says

    December 29, 2017 at 7:17 pm

    Could you please help me? The video and instructions don’t show or state anything about making the mashed potatoes, but in the comments I see you are telling people to make the flakes into potatoes.. if that is the case, am I measuring the potato flakes before preparing or using 2/3 c prepared mashed potatoes? Thanks!

    Reply
    • Carole says

      December 31, 2017 at 4:39 pm

      Great question Barb! This is a recipe I have recently updated to use just potato flakes instead of mixing them up before adding them to the rolls. I reworked the original recipe to save my readers a step. Just follow the recipe as it is written.

      Reply
  58. katie says

    February 02, 2018 at 5:48 pm

    making these this weekend for family Sunday dinner..

    Reply
    • Carole says

      February 22, 2018 at 11:54 am

      Awesome! I hope they turn out wonderfully for you!

      Reply
  59. Genie says

    March 26, 2018 at 4:50 pm

    Hey, Carole, I would love to try and make these rolls for Easter next week! I was wondering if you thought that I could make the dough in my bread machine?

    Reply
    • Carole says

      March 26, 2018 at 7:12 pm

      Hello Genie! I’ve never done it in one. I wonder if the batch is too big for a bread machine?

      Reply
  60. Lesley says

    May 16, 2018 at 4:25 pm

    Yikes! I’ve been making these for a couple of years (they’re utterly fabulous, BTW), but not for a few months. They’re now in the microwave rising, but I sat down to read some of the comments and realized that I followed the recipe exactly and added the potato flakes with the rest of the ingredients, but I should have turned the flakes into actual mashed potatoes. Keeping my fingers crossed that they’ll still be ok… but I’m thinking they’ll be pretty dry.

    Reply
  61. Suzanne R says

    May 20, 2018 at 12:12 pm

    Made these rolls and paired them with BBQ meatballs; delicious! Very quick to come together. I let them do their first rise in the refrigerator overnight and they turned out perfectly. My husband claimed they were his new favorite rolls! Thank you for the recipe.

    Reply
    • Carole says

      May 24, 2018 at 11:29 am

      I am so glad they turned out for you Suzanne! They are my favorite as well.

      Reply
  62. Glenda Wilson says

    July 02, 2018 at 10:54 am

    Carole, have you used this dough for anything besides rolls. I like to use my bread dough for cinnamon rolls, calzones, pizza crust, even frying in the skillet with butter. What do you think?

    Reply
    • Carole says

      July 06, 2018 at 7:16 pm

      Great question Glenda! I haven’t used this for anything other than rolls. I think it has possibilities for cinnamon rolls or frying in the skillet, but I think it is too tender for a pizza or calzone.

      Reply
  63. dorothy gallagher snow says

    July 09, 2018 at 12:29 pm

    I have been baking bread for years, both sourdough and regular bread.This recipe is one of the best for potato bread rolls.Unfortunately although i hate to change a recipe,i did have to reduce the sugar to 1 tbs.This now a recipe that i will use on a regular basis.






    Reply
    • Carole says

      July 10, 2018 at 7:46 am

      I’m so glad you loved them Dorothy!

      Reply
  64. Jennifer says

    October 27, 2018 at 3:29 pm

    Carole,
    I don’t know why I’m so confused but I want to make these and i have leftover homemade mashed potatoes. So my question is, how many cups of already prepared mashed potatoes do i use and do i still use the milk and water listed in the recipe? I’ve read where you say to reduce the liquid by 2/3 cup but 1. Which liquid, the mil or water and 2. What is the measurement of liquid you are left with after reducing? Sorry. I just really want to make these right. They look delicious!!! Thank you!

    Reply
    • Carole says

      October 30, 2018 at 8:53 am

      Hi Jennifer! Remove the milk completely because it is in your mashed potatoes, then use a scant 1 Cup of warm water as your liquid.

      Reply
  65. Lee says

    January 08, 2019 at 2:21 pm

    I made these today because I’ve gotten tired of my old roll recipe. I had to add about a cup of flour, but I’m thinking it was because of the size eggs I used (JUMBO) and the fact that I used freshly boiled/riced potatoes instead of flakes. So that gave me 15 X 2 1/2 ounce rolls in the 13 X 9 glass pan and 6 3 oz. rolls for the freezer. These were the most AWESOME rolls I’ve ever made.






    Reply
    • Carole says

      January 14, 2019 at 1:24 pm

      Hi Lee! I’m so glad you loved them as much as I do 🙂

      Reply
  66. Jennifer says

    January 13, 2019 at 5:44 pm

    Hey Carole,
    I made these and they were delish!!! So I’m back with another question…have you ever made cinnamon rolls with this dough???

    Reply
    • Carole says

      January 14, 2019 at 1:20 pm

      Hi Jennifer! I haven’t ever tried it, but I bet they would make amazing cinnamon rolls! If you give it a try, please come back and let me know how they turned out.

      Reply
  67. Peggy M Billingsley says

    January 21, 2019 at 12:19 pm

    I made these without reading the comments. I did not rehydrate the potatoe flakes, just dumped them in dry with the flour no extra water or milk and they were perfect.

    Reply
    • Carole says

      January 22, 2019 at 1:03 pm

      Hi Peggy! I actually rewrote the recipe a couple years ago because so many people wanted to know how to make them without having to make the potatoes separately so you were spot on! Those comments were from the first version of the recipe. Glad you love them as much as I do 🙂

      Reply
  68. Go Ear says

    January 25, 2019 at 5:42 am

    I am looking forward to trying this recipe this week. I’d like to use my potato flakes, as you did. Do you have a good water to potato ratio? Can I simply add the flakes and the water, or would I need to make up the potatoes first? Thanks so much for your online efforts! You’re making dinner better, one kitchen at a time.
    Diana

    Reply
    • Carole says

      January 28, 2019 at 10:04 am

      Hi Diana! Just follow the recipe exactly as the instructions lay out and you will be great!

      Reply
  69. karen hunter says

    September 14, 2020 at 8:55 am

    Can you make this with whole wheat flour?

    Reply
    • Carole says

      September 14, 2020 at 9:57 am

      Hi Karen! Yes you can but the texture will be heavier and not quite a chewy. If you have any vital wheat gluten, that really helps with the texture of whole grain breads and rolls. I would add 1 teaspoon to this recipe.

      Reply
  70. Vee says

    September 15, 2020 at 11:06 am

    Could this recipe be halved to make one loaf of bread instead of rolls?

    Reply
    • Carole says

      September 17, 2020 at 5:15 pm

      Hi Vee! You can certainly try! I can’t guarantee the amount of dough for a loaf vs rolls since I have never done that.

      Reply
  71. Jonni K. Shannon says

    October 29, 2020 at 1:12 pm

    I will be making these this weekend, but I was wondering if I could use the same recipe to make a loaf of bread? Would there be anything I’d have to adjust to convert the recipe, or would I just form it into a loaf instead of the rolls. Would I need to adjust the bake time at all? Thanks in advance, Jonni

    Reply
    • Carole says

      October 29, 2020 at 2:39 pm

      Hi Jonni! I’ve never made them into a loaf so I can’t say for sure. Yes, you would definitely need to adjust the bake time but again, since I’ve never made a loaf, I can’t give you an exact time. Please let me know how it turns out!

      Reply
  72. Christyn Lindquist says

    November 28, 2020 at 9:03 pm

    I made these for our family Thanksgiving dinner, and everyone LOVED them. I tripled the recipe, and they still went fast!






    Reply
    • Carole says

      November 30, 2020 at 12:00 pm

      So glad you loved them Christyn! Thanks for coming back and leaving a review because they help so much 🙂

      Reply
  73. Jasmine says

    November 06, 2021 at 10:47 pm

    Thank you so much for this recipe, these rolls are phenomenal! I spent hours searching for a recipe like this before deciding to try this one, since the pictures looked amazing. Never before have I had buns that were so incredibly soft and fluffy and absolutely delicious! Can’t wait to make another batch and impress my friends and family!






    Reply
    • Carole says

      November 09, 2021 at 7:22 pm

      I’m so happy to hear it Jasmine! They are my all-time favorites 🙂

      Reply
  74. Samantha Spencer says

    November 11, 2021 at 3:48 pm

    Mine didn’t come out I don’t know what I did wrong they were flat

    Reply
    • Carole says

      November 15, 2021 at 12:51 pm

      Hey Samantha! Since I wasn’t there or able to see them, my first guess would be your yeast. Either it wasn’t good or if your water was too hot, you might have killed it. I hope you try them again sometime 🙂

      Reply
  75. Liz says

    November 14, 2021 at 10:34 am

    Made these rolls last night and they were delicious, Very easy to make. I was hesitant about making rolls because I haven’t really ever made anything with yeast. Easy to follow recipe. The rolls did turn out dark on the top, but I think that is just my oven. Baked half of the rolls and the rest I followed your other recipe to freeze the rolls, will see how those turn out!






    Reply
    • Carole says

      November 15, 2021 at 12:49 pm

      Love hearing it Liz! Maybe try lowering the rack of your oven one notch down and see if that keeps them from getting too brown on top. Thanks for leaving your review 🙂

      Reply
  76. Tina says

    November 22, 2021 at 3:41 pm

    I made your rolls today and they are delicious. Thank you for the recipe. I made two other recipes before I found yours and threw them away. Thank you again. Have you made cinnamon rolls out of the dough?

    Reply
    • Carole says

      November 22, 2021 at 6:21 pm

      I’m so glad you loved them Tina! I think this dough would make amazing cinnamon rolls. Let me know how they turn out 🙂

      Reply
  77. nada ahmed says

    November 30, 2021 at 12:40 pm

    what if I’d like to use dry milk powder instead of liquid milk??how many tbsps should i add

    Reply
    • Carole says

      December 02, 2021 at 1:59 pm

      Hi Nada. Since I’ve never used dried milk for this recipe, I can’t say. Since you need a 1/4 cup, use the directions on your dried milk container to figure out how much water and how much milk powder to use.

      Reply
  78. Fred McCarty says

    November 14, 2022 at 4:56 pm

    Can you use Bob Evans mashed potatoes already made

    Reply
    • Carole Jones says

      November 15, 2022 at 9:42 am

      You could but then the other measurements would be off because the amount of water is relative to both the flour and the potato flakes

      Reply
  79. Becky says

    November 18, 2022 at 10:44 pm

    Can these be made in disposable aluminum pans?

    Reply
    • Carole Jones says

      November 19, 2022 at 10:35 am

      Yes Becky! You will want to reduce the heat by 25 degrees and add a few minutes of baking time so they don’t get over-baked on the bottoms. Those disposable pans don’t distribute the heat very well.

      Reply
  80. Beth says

    November 21, 2022 at 12:05 pm

    I was skeptical but my aunt asked me to bring rolls for Thanksgiving this year. I decided to do a test run just to be sure they were as amazing as they looked in your pictures. THEY ARE!! My daughter and I just devoured four of them! She’s 17 and says I’ve finally found the perfect roll recipe and to write it in the family recipe book!

    I followed the directions exactly, except I brushed on some melted butter before cooking, and they only took 20 minutes in my stove. Also, I used a metal pan because my glass one was dirty. I need to make 3 dozen for thanksgiving, so I’m hope making them in disposable pans from Dollar Tree doesn’t ruin them.






    Reply
    • Carole Jones says

      November 21, 2022 at 12:24 pm

      I’m so happy to hear it Beth!

      Reply
  81. Becky says

    November 23, 2022 at 10:29 am

    Can I make the rolls the day before and put them in pans and put them in the refrigerator and cook the next day? I am making three pans for thanksgiving and would like to go ahead and get them prepared but also I want to serve them warm. Please advise

    Reply
    • Carole Jones says

      November 23, 2022 at 3:18 pm

      Hi Becky! If you do this, you need to reduce the yeast by at least half. If it were me, I would prepare them all the way today but underbake them by 5 minutes. Let them cool and cover them tightly. Then tomorrow, bake them for the last 5 minutes.

      Reply

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