Potato Dinner Rolls

Potato dinner roll pulled open showing soft, fluffy texture.

4 from 1 vote

Soft, pillowy potato dinner rolls made with instant potato flakes (no peeling, no boiling). They bake up golden in a 9x13 pan and stay tender for days.

Prep Time 20

Cook Time 20

Rise Time 2

Total Time 2 40

Servings rolls

Author Melissa Williams

Ingredients

1½ cups milk I use 2%
¼ cup warm water 105-115°F
1 packet (7 g) instant yeast
6 Tablespoons (75 g) granulated white sugar divided
6 Tablesoons (85 g) salted butter softened to room temperature
⅔ cups (31 g) potato flakes I use Bob's Red Mill
1 Tablespoon (14 g) baking powder
1 teaspoon (5 g) kosher salt
2 large eggs
4¼ cups (510 g) all purpose flour
2 Tablespoons salted butter melted, optional
flaky sea salt

Instructions

In a small saucepan over medium-low heat, scald the milk. When little bubbles start to form on the outer edge, remove the pan from the heat. Do not boil it. Set the pan aside and let the milk cool to around 120°F.
1½ cups milk
In a measuring cup, add the warm water, yeast packet, and 2 Tablespoons of the sugar (30g). Stir together and then let it stand for 5-10 minutes or until it gets frothy.
¼ cup warm water, 1 packet instant yeast, 2.04 Tablespoons granulated white sugar
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, add the remaining sugar (4 Tablespoons/60g), softened butter, potato flakes, baking powder, and salt. Mix together on medium until fully incorporated.
3.96 Tablespoons granulated white sugar, 6 Tablesoons salted butter, ⅔ cups potato flakes, 1 Tablespoon baking powder, 1 teaspoon kosher salt
Pour in the cooled scalded milk (around 120°F) and mix. Pour in the yeast mixture and eggs and mix until fully combined.
2 large eggs
One scoop at a time, add in the flour until the dough starts to form into a ball and pulls away from the sides of the bowl. It is a sticky dough but should be manageable. I need the full 4¼ cups of flour. You may need less.
4¼ cups all purpose flour
Cover the bowl with a towel and let it rise in a warm place for about an hour. The dough should double in size.
Butter or spray a 9x13 baking dish with non-stick spray.
Once doubled, lightly flour your hands and punch the dough down. Divide the dough into 12 equal balls, smoothing between the palms of your hands, and placing into the prepared baking dish.
Cover the dish with a towel and let rise again, in a warm area, for an hour.
Preheat the oven to 350°F.
Once risen, bake the rolls for 20-25 minutes or until golden brown.
Remove from the oven, immediately brush with melted butter and sprinkle flaky sea salt on the top of each.
2 Tablespoons salted butter, flaky sea salt

Notes

I use 2% milk. Whole milk can be used.
Start with 3 1/2 cups of flour and add more, up to 4 1/4 cups, or until the dough pulls away from the bowl, forms a ball, and isn't overly sticky.
As written, it makes 12 large rolls. Dough can be divided into 15 balls for smaller rolls.
If your oven has a 'proof' setting, use that. The dough needs a warm place to rise (approximately 70-100°F). I generally warm my oven up then turn it off & leave it cracked open for proofing.
Store leftovers covered at room temperature for 2-4 days. Do not store in the fridge.
To freeze, place in a freezer safe container for up to 3 months.

Nutrition