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…
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.
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
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.
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!
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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.
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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.
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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.
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Raise the dough until doubled in size, about 90 minutes.
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Form the dough into rolls and place them in a greased pan. Cover and rise until doubled in size, about 90 minutes.
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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
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Amish Potato Rolls
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
- 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
- In the bowl of your mixer, combine the warm water, milk, yeast and sugar. Allow yeast to proof.
- 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.
- 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.
- 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.
- 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
Diana says
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
Carole says
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
Wanda says
I didn’t see where it says to prepare the potatoes first
Carole says
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.
Bruce says
Where do you find potato flakes ? Is that instant mashed potatoes
Carole says
Yes it is!
maria says
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.
Mindy says
I made these today. BEST.ROLLS.EVAH! Thank you so much for the recipe.
Carole says
I couldn’t agree more Mindy!! So glad you enjoyed them as much as I do
Lynn says
Hi Carole, I can’t wait to try this! I was wondering what type of flour you use: all-purpose or bread flour ?
Carole says
Lynn- they are addictive!! I use all purpose flour
Heather says
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!
Carole says
Heather – make the potato flakes as instructed on the box, except for any seasoning. Hope you love them as much as we do! Carole
Michelle H says
can you use riced potatoes?
Carole says
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
Erinn N says
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!
Carole says
Erinn- well, congrats on your first bread from scratch and I am thrilled you love these as much as I do
Michelle says
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?
Carole says
Michelle- nope. Just stick to the recipe and you will be great. Come back and tell me how they turned out for you
Michelle says
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!
Carole says
I’m so glad you loved them Michelle. Thanks for coming back and letting me know -Carole
recie haley says
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!
Carole says
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
Ava says
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.
Carole says
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.
Diane says
sounds wonderful but could you substitute another liquid for the eggs?
Carole says
I’m afraid not on this one. Sorry!
Marla says
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?
Carole says
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
Tamara says
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?
Carole says
Tamara- you are looking for the yeast to get all bubbly, which takes about 3-4 minutes.
Anita says
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.
Carole says
Awesome tip Anita! I will try that on Sunday when I make these again
Annette Chambers says
We made these today for Christmas dinner. They were so delicious! Thanks for sharing your recipe!
Carole says
So glad you loved them Annette and thank you so much for coming back and letting me know -Carole
Carole Wilcox says
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! 🙂
Carole says
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
Carrie says
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!
Carole says
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
Georgina says
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)
Carole says
Thanks so much Georgina for coming back and letting me know how you liked them.
Sandra says
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!
Lana says
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!
Carole says
Great question Lana! I also use yeast that I buy in bulk. 1 package = 2 1/4 tsp
Becky says
Do you use instant yeast or active yeast?
Carole says
Great question Becky! I use active dry yeast
Lesley says
I used Fleischmann’s bread machine yeast and they were perfect.
Carole says
Thanks!
sonya says
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.
Carole says
Thanks for giving the recipe a try Sonya! They are on our table for dinner tonight as well. Family favorite
Cris says
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!
Carole says
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
terry says
I wished I could find a print link for your oat sandwich bread,i cant take my computer to the kitchen .
Carole says
I will get a printable recipe up for that soon Terry!
Carole says
I got that recipe updated for you Terry and you can now print it – Carole
Sarah says
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?
Carole says
I make a double batch every time I make these Sarah! Just double up everything and you will be fine
Debra Connelly says
Can you make the dough and leave it overnight
Carole Jones says
Yes, Debra but you’ll need to reduce the amount of yeast in half and keep the dough in the fridge.
Glemia Fields says
I think you have done a wonderful job posting and replying. I will try these soon.
Carole says
Thanks Glemia! Come back and let me know how they turn out for you
Rachel says
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
Carole says
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
Sandra says
Super easy. Came out fluffy and delicious! Friends and family loved them!
Carole says
So glad to hear it Sandra! Thanks for coming back to let me know.
Stacey says
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!
Carole says
Your comment made my weekend Stacey 🙂 Thanks so much for your kind words and I’m so glad I could help you out! -Carole
Floryliz says
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.
Carole says
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
lyn says
hi, i know this sounds silly but do you cook them in the glass pan.
Carole says
Yep! If you don’t have a glass pan, you can use a metal one
Sara says
These sound wonderful! Can’t wait to add them to my “things to try soon” list!
Carole says
They are so amazing Sara! I make them every Sunday 🙂
Caitie says
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?
Carole says
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.
margaretjames says
i like to cook differnt etc. these are good things
Jessica says
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!
Carole says
You are so welcome Jessica! These are still my all time favorite rolls. I even think they are better on day two 🙂
Jessica says
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!!
Jessica says
Meant I didn’t have any issues whatsoever! Lol ooops 😉
Kathie says
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!!
Carole says
Absolutely Kathie!
nalan says
Hi.I try this resip but need help please.
I would like to know 6 Tb = ? gr
Carole says
Tb is short for tablespoons
nalan says
yes tablespoons
patricia says
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
Carole says
I think it depends on the brand Patricia. Mine mixes equal parts hot water and potato flakes and then a few dashes of milk
Anna says
Do these have a potato taste, or are the potatoes more for texture?
Carole says
All for texture Anna. Great question!
Mary says
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
Carole says
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.
Lesley says
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
Carole says
I’m so glad Lesley! We are making them for our Easter dinner on Sunday 🙂
Lesley says
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!
Carole says
Happy Mother’s Day to you Lesley!
Susan says
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?
Carole says
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”
Rachel says
I am wondering if I could refrigerate the dough for the second rise? At what point do you think I could freeze them?
Carole says
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/
Sharon says
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.
Sharon says
I think it might be because the mashed potatoes were still warm.
Carole says
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.
Lisa says
What if you don’t have dough hook mixer? Thanks!
Carole says
You can mix then by hand Lisa!
Nathan says
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?
Carole says
Hey Nathan! I did cram them in there 🙂
Wilma Wilson says
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!
Carole says
So glad you stopped by Wilma and be sure to come back and let me know how they turn out.
Debbie says
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?
Carole says
Hey there Debbie! I actually have a post all about freezing this very recipe. Check it out! https://www.mykitchenescapades.com/frozen-dinner-rolls/
Andrea says
When clicking on the link to freeze it says error
Kathrina says
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.
Carole says
Thank you so much Kathrina! They are my absolute favorite as well.
Diane says
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.
Carole says
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 🙂
Confused says
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?
Carole says
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.
Linda says
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!
Carole says
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.
No longer confused! says
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!
Carole says
Awesome! I’m glad you were able to make them work for you 🙂
Paulina says
Hi Carole,
This recipe looks so good! I’ll make it today . Can you use potato flour instead of all purpose?
Carole says
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!
Debby says
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!
Carole says
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!
Becky says
These are simple and gorgeous! Thanks so much for sharing!
Carole says
You are very welcome Becky!
Dawn says
How warm must the water be for the yeast , first timer,thanks ,Dawn
Carole says
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!
Lyuba says
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.
Carole says
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.
Lyuba says
Thank you, going to try these this week
Carole says
You are welcome! Please come back and let me know how they turn out for you 🙂
Barb says
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!
Carole says
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.
katie says
making these this weekend for family Sunday dinner..
Carole says
Awesome! I hope they turn out wonderfully for you!
Genie says
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?
Carole says
Hello Genie! I’ve never done it in one. I wonder if the batch is too big for a bread machine?
Lesley says
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.
Suzanne R says
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.
Carole says
I am so glad they turned out for you Suzanne! They are my favorite as well.
Glenda Wilson says
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?
Carole says
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.
dorothy gallagher snow says
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.
Carole says
I’m so glad you loved them Dorothy!
Jennifer says
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!
Carole says
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.
Lee says
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.
Carole says
Hi Lee! I’m so glad you loved them as much as I do 🙂
Jennifer says
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???
Carole says
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.
Peggy M Billingsley says
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.
Carole says
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 🙂
Go Ear says
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
Carole says
Hi Diana! Just follow the recipe exactly as the instructions lay out and you will be great!
karen hunter says
Can you make this with whole wheat flour?
Carole says
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.
Vee says
Could this recipe be halved to make one loaf of bread instead of rolls?
Carole says
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.
Jonni K. Shannon says
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
Carole says
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!
Christyn Lindquist says
I made these for our family Thanksgiving dinner, and everyone LOVED them. I tripled the recipe, and they still went fast!
Carole says
So glad you loved them Christyn! Thanks for coming back and leaving a review because they help so much 🙂
Jasmine says
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!
Carole says
I’m so happy to hear it Jasmine! They are my all-time favorites 🙂
Samantha Spencer says
Mine didn’t come out I don’t know what I did wrong they were flat
Carole says
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 🙂
Liz says
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!
Carole says
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 🙂
Tina says
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?
Carole says
I’m so glad you loved them Tina! I think this dough would make amazing cinnamon rolls. Let me know how they turn out 🙂
nada ahmed says
what if I’d like to use dry milk powder instead of liquid milk??how many tbsps should i add
Carole says
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.
Fred McCarty says
Can you use Bob Evans mashed potatoes already made
Carole Jones says
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
Becky says
Can these be made in disposable aluminum pans?
Carole Jones says
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.
Beth says
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.
Carole Jones says
I’m so happy to hear it Beth!
Becky says
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
Carole Jones says
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.