These homemade potato rolls are so tender and soft with an amazing flavor. The perfect dinner roll for any occasion!
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Fluffy Potato Dinner Rolls
I’m super excited to share this delicious potato roll recipe with you today! 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.
These rolls make a great addition to your Thanksgiving menu or classic baked ham dinner. Potato roll taste amazing served with your favorite comfort meal. You can even enjoy them as a snack with some cinnamon butter or garlic herb butter spread on top.
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 more dense than traditional homemade dinner rolls or Parker house rolls yet still fluffy and soft. You can’t taste the potatoes in this recipe, however they do help to create an amazing and delicious flavor.
Several pantry staples come together to create a dense yet airy roll perfect for any meal.
Find the full printable recipe with specific measurements below.
- Warm water: The heat helps wake up the yeast and adds to the texture of the dough.
- Dry yeast: Without this ingredient, the rolls would be flat and hard. Be sure to use fresh yeast or you will notice it won’t foam properly.
- Sugar: This is necessary to activate the yeast and help the dough rise.
- Flour: All-purpose flour is added gradually over time to ensure the dough reaches the perfect consistency.
- Potato flakes: The ingredient that gives these rolls their name and iconic texture. The potato flakes make them dense yet airy without altering the flavor.
- Powdered milk: This adds to the rolls soft and tender texture.
- Eggs: The binder that brings everything together and gives the dough a nice elasticity.
- Oil: The other liquid that helps give the dough structure and lift.
- Salt: Just a little goes a long way to bring the dough together.
- Butter: I like to use salted butter to add a little extra flavor.
How to Make Potato Rolls
The real skill in making these rolls is the patience to wait for them to rise. Scroll down for the printable recipe and video tutorial.
- Proof the yeast. Combine the yeast, warm water and sugar in a small bowl and let sit for about 5 to 10 minutes, or until nice and bubbly. Mix and knead the dough until it’s soft, but not too sticky.
- Let rise. Allow the dough to double in size.
- Roll. Then divide into 4 balls and roll out into 4 circles about 1/8-inch thick.
- Stack. Next spread melted butter onto the circle and then stack onto the other circle.
- Cut and roll. Then you’ll cut the rolls like a pizza and roll up from the longest edge inward.
- Let rise and bake. After that you’ll place the rolls onto the pan and let rise another hour before baking until golden brown.
TIP: 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 cinnamon sugar (about 1/2 cup brown sugar and 1 Tablespoon of cinnamon).
Making the Night Before
These rolls can be prepared up to 18 hours in advance if needed. Roll them up as directed, then place on a baking sheet about an inch apart. Let them rise halfway for about 30 minutes to an hour, then cover the pan lightly with foil. Make sure to spray the foil with nonstick spray so that it doesn’t stick to the dough. Then place in the fridge overnight. The next morning, let the rolls rise for about an hour before baking.
Funny enough, not at all. Potato rolls taste nothing like potatoes. The potatoes give the rolls their soft and tender texture.
You can, but just keep in mind that mashed potatoes have more liquid than the flakes so you will want to accommodate for that in other ways. One way is to cook the mashed potatoes, stirring constantly, to remove any extra moisture. I would use 1 cup mashed potatoes in place of the 2/3 potato flakes.
Unfortunately, no. The potato flakes give these rolls more thickness and flavor. Because there is still flour in the rolls, they are not gluten free. You are welcome to substitute the flour for a gluten free flour but the results may be different.
Storing + Freezing
Rolls are the perfect way to complete any meal! It is always nice to have fresh baked rolls on hand when needed. With these potato rolls, you can even freeze them to save for another dinner later on or make ahead for special occasions and holiday planning.
- Storing: They 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!
- Freezing the rolled dough: Place the dough rolls on a baking sheet (I do 24 per sheet) and then cover with foil sprayed with nonstick spray. Store in freezer for up to 3 months. When ready to bake, let thaw and rise for about 4-5 hours. Then bake according to directions.
- Freezing baked rolls: Once cooled, wrap each roll individually in aluminum foil. Then place in an airtight container or bag and freeze. They will typically last for about a month or two in the freezer. Let thaw overnight, then heat in the oven for a few minutes until warmed throughout.
5 star review
“I just made these rolls and they are amazing!!! They are my new favorite…my forever bread. So easy! They came out light and fluffy. I made some round so we could use them as buns for bbq pork sandwiches. They were a hit!– Michelle
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- 2 ½ cups warm water
- 2 Tablespoons dry yeast
- ½ cup granulated sugar
- 2 large eggs , beaten
- ⅓ cup + 1/2 Tablespoon oil , divided
- 1 Tablespoon Kosher salt
- ⅔ cup powdered milk
- ⅔ cup potato flakes
- 7 cups all-purpose flour , divided, more or less depending on dough
- ¼ cup salted butter , melted
- In a small bowl, stir together the warm water, yeast, and sugar. Cover with plastic wrap and let sit 5 minutes, or until foamy
- In the bowl of a stand mixer fitted with a dough hook, stir the eggs, 1/3 cup oil, salt, powdered milk, potato flakes, and 1 cup flour. Add yeast mixture and stir until combined. Gradually mix in the remaining 6 cups 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 remaining 1/2 Tablespoon oil. Place a cloth over the bowl and let rise 1 hour, or until doubled in size. To help it rise you can place a bowl of warm water in an oven set to 100°F. Turn the oven off and place the dough inside.
- Punch down the dough and divide into 4 equal balls. Roll each into a circle about 1/8-inch thick. Spread the melted butter over the tops of 2 of the circles and then place the other 2 circles on top.
- Cut each circle “sandwich” into 12 triangles (like a pizza). Starting at the long edge, roll each triangle into the center to form a crescent roll.
- Butter a large baking sheet. Place the rolls onto the sheet. I usually fit 24 rolls per baking sheet. Cover with a cloth and let rise 1 hour, or until doubled in size.
- Preheat the oven to 350°F. Bake 15 to 20 minutes, or until lightly golden. Brush with melted butter while still hot.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Adapted from the “Boys Can Cook Too” cookbook.
Potato rolls are our favorite and these were perfect! Thanks for the recipe!
The potato definitely adds a nice texture. So glad you enjoyed these, Erin.
Oh yum! I made these to go along with beef stew and they were so good, super easy to make, and we’ll definitely make them again.
I am sure these were great with beef stew! Thanks for sharing, Jessica. Keep cooking :)
These came out beautifully- so light and fluffy!! I am bring them to my sister in laws for Thanksgiving too!
Glad to hear it, Paula! These should win you some points with the in-laws :)
Best rolls ever!
Hi, thank you for the beautiful recipe. I don’t have potato flakes, can I use mashed potatoes with the same amount?
Hi Novi! Unfortunately it won’t work the same!
So wonderfully perfect for my thanksgiving table! I love the “crescent” shape of these wonderful rolls! Delicious and perfectly presentable!
These are absolutely delicious! The instructions are clear and thorough. My family loves them.
Just wondering if there is an advantage to using powdered milk over evap milk or reg milk?
Evaporated milk or regular milk will put too much liquid in the rolls unfortunately!
Just was wondering could I roll into ball instead of the crescent rolls?
That should be fine. I would just adjust the cook time!