Perfect Potato Rolls

  • Jump to Recipe
  • Leave a Review
  • This post may contain affiliate links. Please read my disclosure policy.

    Perfect Potato Rolls Recipe – These rolls are so tender and soft with an amazing flavor. The perfect dinner roll for any occasion!

    These rolls have the perfect texture and taste amazing. Plus they’re simple to make, too! We love to serve them with soups, salads and holiday dinners.

    potato rolls

    Potato dinner rolls

    I’m super excited to share this delicious potato roll recipe with you! They are similar to the lion house rolls I shared a few years ago, however they are more of a dense roll, yet super fluffy at the same time. And they have such an amazing flavor!

    Now I know what you’re thinking…are these rolls going to taste like potatoes? The answer is no! You can’t taste the potato flavor one bit. They just add a little weight to the rolls, while still keeping them super soft and tender. I also used the technique of doubling up the dough to create extra fluffy yummy layers.

    Seriously, just look at how fluffy they are! You just can’t go wrong with these potato dinner rolls. We got this recipe when I was first married from a little handmade cookbook called, “Boys Can Cook Too.” I’ve adapted it slightly over the years, and my family is absolutely crazy about them. Yum!

    potato roll recipe

    What is a potato roll?

    Potato rolls are homemade dinner rolls that incorporate potato flakes (or sometimes even mashed potatoes). The potatoes help to add some weight to the rolls, making them dense yet still fluffy and soft. You can’t taste the potatoes in this potato roll recipe, however they do help to create an amazing and delicious flavor.

    What’s in a potato roll?

    These potato dinner rolls don’t require a ton of ingredients and are simple to make. Check out the potato roll ingredients below.

    • Dry yeast
    • Sugar
    • Eggs
    • Oil
    • Flour
    • Butter
    • Powdered milk
    • Potato flakes
    • Warm water and salt

    how to make potato rolls

    How to make the perfect potato rolls

    Scroll down for the printable potato roll recipe and video tutorial.

    1. First allow the dough to double in size.
    2. Then divide into 4 and roll out into 4 circles about 1/8″ thick.
    3. Next spread melted butter onto the circle and then stack onto the other circle.
    4. Then you’ll cut the rolls like a pizza and roll up from the out in.
    5. After that you’ll place the rolls onto the pan and let rise another hour.

    Sometimes I’ll use half the batch to make cinnamon rolls. All you need to do is spread melted butter on top and then sprinkle about 1/2 cup brown sugar and 1 Tablespoon of cinnamon. More instructions on how to make sweet rolls here.

    potato dinner rolls

    How long do potato dinner rolls last?

    These potato dinners rolls will typically last for about 5 days to a week. Just be sure to store them at room temperature in an airtight container or plastic bag. We don’t usually have a lot of leftovers, but if we do…they are gone within a day or two!

    Can potato rolls be frozen?

    Sure! Cook according to instructions, then let cool. Once cooled, wrap each roll individually in aluminum foil. Add all wrapped rolls to an airtight container or bag and freeze. They will typically last for about a month or two in the freezer. To reheat, let thaw and then stick in the oven for a few minutes until warmed throughout.

    potato rolls

    Perfect Potato Rolls

    Course: Side Dish
    Cuisine: American
    Keyword: potato rolls
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Rise: 2 hours 35 minutes
    Total Time: 3 hours
    Servings: 24
    Calories: 223
    Author: Jamielyn Nye
    Perfect Potato Rolls Recipe - These rolls are so tender and soft with an amazing flavor. The perfect dinner roll for any occasion!


    • 2 1/2 cups warm water
    • 2 Tablespoons dry yeast
    • 1/2 cup sugar
    • 2 eggs (beaten)
    • 1/3 cup oil (plus 1/2 Tablespoon)
    • 1 Tablespoon kosher salt
    • 2/3 cup powdered milk
    • 2/3 cup potato flakes
    • 7 cups flour (more or less depending on dough)
    • 1/4 cup salted butter (melted)


    • Combine the warm water, dry yeast and sugar in a small bowl. Cover with saran wrap and let sit for 5 minutes, or until the yeast has puffed up.
    • In a large bowl, combine the eggs, 1/3 cup oil, salt, powdered milk, potato flakes and 1 cup of flour. Add yeast mixture and stir until combined. Using an electric mixer and dough hook or by hand, gradually mix in the remaining 6 cups of flour, 1 cup at a time. You want the dough to be soft and not too sticky. Knead for about 5 minutes.
    • Cover dough with 1/2 Tablespoon oil and then cover with a cloth and let rise until double in size, about an hour.
    • Spread butter over a large baking sheet and set aside.
    • Then punch down the dough and divide into 4. Roll out each dough ball into a circle about 1/8″ thick. Spread the melted butter over the tops of 2 of the circles and then place the other 2 circles on top. You can also get more rolls by not layering the dough. Then cut each circle “sandwich” into 12 triangles (like a pizza). Then starting at the edge, roll each triangle into the center to form a crescent roll. Place the rolls onto the prepared baking sheet. I usually fit 24 rolls per baking sheet. Cover and let rise until double in size, about 1 hour.
    • Preheat oven to 350°F and then bake for 15 to 20 minutes, or until lightly golden. Brush with melted butter after coming out of the oven.



    Making the night before: You can make these up to 18 hours ahead of an event. Simply roll them out and place 24 on a baking sheet. Let sit for 30-60 minutes to rise half way and then cover lightly with foil that has been sprayed with non stick spray. Refrigerate overnight. Then in the morning remove from the fridge and let rise about one hour before baking.
    Freezing rolls: You can freeze the rolls after they have been baked and cooled. Simply place in a freezer container, then set out to thaw overnight. You can also freeze the rolled dough. Simply place the rolls on the baking sheet (I do 24) and then cover with foil sprayed with non stick spray. Then freeze for up to 3 months. When ready to bake allow to thaw and rise for about 4 to 5 hours. Once they have risen, bake according to directions. 


    Calories: 223kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 330mg | Potassium: 112mg | Fiber: 1g | Sugar: 5g | Vitamin A: 110IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 1.8mg

    Adapted from the “Boys Can Cook Too” cookbook.

    potato rolls

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Did you make this recipe? Rate it:

    What type of comment do you have?


  • Amanda wrote:
  • Duncan wrote:
    • Jamielyn Nye wrote:
  • I Heart Nap Time