These homemade potato rolls are so tender and soft with an amazing flavor. The perfect dinner roll for any occasion!
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Rise: 2 hourshours35 minutesminutes
Total Time: 3 hourshours
Servings: 24
Ingredients
2 ½cupswarm water
2Tablespoonsdry yeast
½cupgranulated sugar
2largeeggs, beaten
⅓ cup + 1/2 Tablespoonoil , divided
1TablespoonKosher salt
⅔cuppowdered milk
⅔cuppotato flakes
7cupsall-purpose flour, divided, more or less depending on dough
¼cupsalted butter, melted
Instructions
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.
Notes
Quantity: To get more rolls out of the dough, skip the step of layering the circles and simply roll and cut the 4 balls of dough.Making the night before: You can make these up to 18 hours in advance. Simply roll them out and place 24 on a baking sheet. Let sit 30 to 60 minutes to rise halfway and then cover lightly with foil that has been sprayed with nonstick spray. Refrigerate overnight. In the morning, remove from the fridge and let rise about 1 hour before baking.Freezing rolls: You can freeze the rolls after they have been baked and cooled. Simply place in a freezer container to freeze, and let thaw overnight before serving. You can also freeze the rolled dough. Simply place the rolls on the baking sheet (I do 24) and cover with foil sprayed with nonstick spray. Freeze for up to 3 months. When ready to bake, let thaw and rise for about 4 to 5 hours. Once they have risen, bake according to directions. Storage: 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!