This Potato Rolls recipe turns the classic tender and moist qualities of Potato Bread into perfect, pillowy rolls that complement any dinner beautifully. These rolls incorporate potato flakes for a unique texture and flavor, promising a batch of white rolls that are a cut above your standard dinner bread. Follow this guide to creating these delicious, tender rolls, and discover why they might just become your go-to recipe for every meal. For a sweet twist, you can try these addicting light and fluffy Raspberry Orange Rolls.

I’ve always been passionate about finding ways to enhance classic recipes, making them even more special and flavorful. Potato rolls are a perfect example, where the humble potato flake transforms the ordinary into something extraordinary. These rolls are not just a side dish; they’re a conversation starter, bringing a touch of homemade elegance to your dinner table.

I hope this recipe inspires you to bake with love and enjoy the simple pleasure of freshly baked bread at home. You can use these rolls as a side for dinner or for this wonderful Egg Breakfast Sandwich. There’s just something about homemade bread and rolls.

Freshly baked potato rolls

The Chemistry of Potato Rolls

The secret to the rolls’ softness and moisture lies in the potato flakes. Potatoes naturally contain starches that trap water, which in turn helps the rolls retain moisture during and after baking, preventing them from drying out too quickly. The yeast, fed by the sugar, creates carbon dioxide, allowing the dough to rise and develop a light, airy structure. The eggs enrich the dough, contributing to its richness and tender crumb, while the milk and butter add flavor and further moisture, ensuring each roll is as delicious as it is soft.

Why use potato flakes in rolls?

Potato flakes make these rolls exceptionally tender and moist. They absorb and retain moisture better than wheat flour alone, resulting in rolls that stay soft for days.

Can these rolls be made ahead of time?

Absolutely. Potato rolls can be baked ahead and stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage. To serve, simply reheat in the oven or microwave until warm and soft.

Freshly baked potato rolls

How do you ensure the rolls rise properly?

Ensure your yeast is fresh and active, and give the dough the right environment to rise by covering it with a towel in a warm, draft-free area. Some great places to allow dough to rise is in the microwave (off of course) or the oven with just the light on. Proper kneading and allowing enough time for both rises are crucial for developing the rolls texture and volume.

I love bread dough so much! If you’re like me, you should also try my Liege Waffles which are yummy sweet bread waffles. So good!!

What makes these rolls different from regular dinner rolls?

The inclusion of potato flakes is the key difference, lending the rolls a unique softness and moist or dense texture. Additionally, the process of scalding the milk and incorporating it with the other ingredients contributes to the rolls’ depth of flavor and tender crumb.

Freshly baked potato rolls

What is in potato rolls?

Water

Activates the yeast, starting the fermentation process for the dough to rise.

Bread Flour

Is higher in protein and creates thicker treats. This is best used for bread and shouldn’t be used as a substitution for all-purpose or cake flour.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Yeast

Provides flavor and carbon dioxide, making your dough rise. It must be mixed with a warm liquid and sugar in order to activate.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Potato Flakes

The secret ingredient for moisture and softness.

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.

Milk

Adds moisture to the batter or dough. Milk adds protein and sugar (lactose) to your treat. It encourages browning and adds a bit more sweetness to your baked treat.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Freshly baked potato rolls

Storage Tips

Cool the rolls completely before storing to prevent condensation from making them soggy. They can be kept in an airtight container at room temperature for up to 3 days or frozen for up to a month. Warm in the oven or microwave before serving to restore their fresh-baked taste and texture.

Making Ahead

the dough can be prepared and given its first rise in the refrigerator overnight. This slow rise can enhance the flavor an texture of the rolls. Allow the dough to come to room temperature before shaping and proceeding with the second rise.

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Why make potato rolls?

By following this guide to creating potato rolls, you’re not just baking bread; you’re crafting a memorable addition to your meals that embodies the warmth and care of home cooking. Enjoy the process and the pleasure of serving these delicious, tender rolls at your next meal.

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Potato Rolls

Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 20 minutes
Rising Time: 4 hours
Servings: 24
Delicious, tender and dense potato bread is a white roll that is a perfect side for any dinner!

Ingredients 

  • 1 cup warm water
  • 2/3 cup granulated sugar + 1 tsp
  • 2 cups milk **scalded
  • 3/4 cup unsalted butter
  • 4 eggs
  • 1 cup potato flakes
  • 1 tbsp yeast
  • 1 tbsp fine sea salt
  • 7 cups bread flour

Instructions

  • In a glass bowl or measuring cup, add warm water, 1 tsp of granulated sugar and yeast. Whisk until combined and set aside to let bloom.
  • In a medium sauce pan add milk and turn the heat up to medium. Cook until scalded, but do not boil. Remove from the heat.
  • Stir the butter and sugar into the hot milk, allow the butter to melt.
  • Whisk the eggs into the milk mixture then add the potato flakes. Mix until combined.
  • In a large bowl add the bread flour and salt, pour the milk mixture and yeast mixture on top of the flour. Mix with a wooden spoon or dough hook. Knead until a soft dough is formed. The dough will still be a bit sticky.
  • Cover the large bowl holding the dough with a dish towel. Allow to rise for 2 hours.
  • After the first rise, pour the dough out onto a floured counter. Knead a bit and split the dough into 24 even pieces. Place the dough balls into 2 greased, 9×13 baking dishes.
  • Cover the dishes with a dish towel and allow to rise for another 1-2 hours.
  • When the rolls are ready to bake, preheat the oven to 350 degrees.
  • Cook the rolls for 15-20 minutes, until golden on top. If you insert a kitchen thermometer it should read 190 degrees.
  • Remove from the oven and coat the top of the bread with some butter **optional**
  • Allow to cool & rest for 15 minutes before enjoying!

Nutrition

Calories: 236kcal Carbohydrates: 35g Protein: 6g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 45mg Sodium: 314mg Potassium: 108mg Fiber: 1g Sugar: 7g Vitamin A: 251IU Vitamin C: 2mg Calcium: 38mg Iron: 0.5mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Freshly baked potato rolls