The World’s Best Potato Rolls will ruin you. You’ll never want to make frozen rolls again after having these buttery, delicious, pillowy soft dinner rolls.
The Recipe for the World’s Best Potato Rolls
You think I’m kidding. I dare you to find a better recipe! Every time I make these people beg for the recipe and say, “These are the best rolls I’ve ever had.” I made them for my husband the first time last week and when he bit into one his eyes lit up like a little kid at Christmas! He was in love! They’re just so unbelievably soft it’s like a cloud! A warm, buttery cloud. Cloud Rolls. I don’t think I’ll be able to handle Thanksgiving this year with these rolls and my Brown Butter Pecan Pie.
These rolls just keep giving. They reheat in the microwave beautifully so make plenty because you’ll want them for all your leftovers. Make turkey sandwiches, dip them in gravy is just devour them plain!
What is a Potato Roll?
Potato rolls have potato flakes in them! I use the Bob’s Red Mill brand of potato flakes because that’s the one I can easily find at Walmart’s and other grocery stores. I just get a bag and it lasts me for several batches of these rolls. Plus, if you’re ever in a pinch the potato flakes make great instant mashed potatoes! But will these rolls taste like potatoes? No. They just make the texture extra soft and pillowy. They really are dreamy and the perfect dinner roll for Thanksgiving, Christmas or any occasion. No bread machine needed! Just your oven!
This is what your workout was for. Lather on that butter! Okay, they’re great even without the added butter out of the oven but I just prefer it because then I don’t add any butter when I eat them. These with jam is heavenly!
Don’t let yeast breads scare you! It’s just another ingredient. The only mistake you can really make is making the yeast mixture too hot! This will “kill” your yeast so it won’t be able to do its job in rising the rolls.
How to make Potato Rolls
The dough is quite loose, but don’t fret! If it’s too sticky when you start to roll it out later, just add flour then! Oh, and you do not need a bread hook! I don’t even know why I used it this time because I usually just use my normal paddle. But you can also mix by hand! Though, using the bowl of a stand mixer makes it easier because you can let the mixer do some of the kneading!
After the dough rises you’ll separate the dough into 3 parts and roll each one out into a circle like a pizza. Try to get it somewhat thin so your crescents will have more layers. Don’t forget to flour your counter!
Then cut it like a pizza and roll each “slice” from the long end (where the crust of the pizza would be) to the tip to form your crescents. I’m obsessed with this pizza/dough cutter. It comes with a covering for the blade so I don’t risk cutting myself in the drawer!
Then place on a greased baking sheet (I use a cooking spray) and let rise again. I like to use a kitchen towel to cover my dough as it rises. This photo is from after the second rise. Then… bake rolls!
I wish you could taste these through the screen. We make these for Thanksgiving and we always run out! Each batch makes more than 30 rolls but somehow they just disappear! Enjoy the World’s Best Potato Rolls!
What type of flour do I use for potato rolls?
This recipe calls for all-purpose flour which is SO great because I don’t always happen to have bread flour on hand. But let me tell you, flour is different from brand to brand. That’s why when you make any yeast bread you have to pay attention to the dough as you’re making it. There’s commonly a range of flour listed in the ingredients of recipes because each brand of flour is so different. My recipe calls for 7-8 cups flour. You want to add enough flour to have a soft dough and able to handle it but you don’t want to add too much! I usually just put all the flour into a small bowl and shake some into the dough as its mixing. I stop adding it in when the dough comes together and is just firm enough to handle.
Secrets for the best rolls:
Okay, a few tips for apply to ANY roll recipe! Brush on some melted butter on top a few minutes before your rolls are done baking and add a sprinkle of kosher salt! The butter will add a golden brown color and the salt adds the most decadent taste. Your rolls will go from being amazing to “WOW what bakery did you these rolls from?”
World’s Best Potato Rolls
Ingredients
- 3 cups milk I use whole milk
- 3/4 cup sugar
- 3/4 cup unsalted butter
- 1 cup potato flakes
- 1 Tablespoon salt
- 4 large eggs room temperature
- 1 Tablespoon instant yeast
- 7-8 Cups all-purpose flour
- 1/2 cup unsalted butter very soft
Instructions
-
In a small sauce pan add milk over medium heat. You want to scald the milk, not boil it. So when little bubbles and foam begins to form around the edge of the pan (a "skin" might also form on the top) then remove from heat.
-
In a stand mixer or large bowl. Add sugar, butter, potato flakes and salt. Add scalded milk once removed from heat and stir well. Let cool to luke warm, about 120-125 degrees if you have a candy thermometer. You don't want this to be too hot when you add your yeast!
-
Add yeast and then eggs and stir again. Add in flour a little at a time, only add as much flour as you need! Different brands of flour make it so the amount will vary. The dough will be very loose and may look shaggy, this is okay! My batter is still fairly sticky at this stage. I add more flour later if I need to.
-
Cover the bowl with a towel and let rise for 1 hour.
-
Push down and divide into 3 sections. (See photos above.) One section at a time, roll out into a circle like a pizza on a floured surface. Try to get your dough fairly thin like 1/4 of an inch. Slather on some of the super soft butter on top! This will help make the layers even more delicious. Cut like a pizza into 12 pieces and then roll up each slice starting at the wide end (where the crust of the pizza would be) to ward the point to form your crescent. Place on a greased cookie sheet. Continue until all three sections of dough have been formed. I used about 1 1/2 cookie sheets!
-
Let rise again until doubled in size (about an hour). Bake in a 350 degree preheated oven for 15-20 minutes. I butter my rolls with about 5 minutes left of baking!
Recipe Notes
Adapted from Oh Sweet Basil who introduced me to this incredible, to die for recipe.
Deb says
Yum!! These potato rolls look so perfectly buttery, light and delicious! Thanks for sharing the recipe!
Lizzy Mae Early says
They are to die for! And they taste amazing with some gravy or turkey too!
Rusty says
Can you make them without the sugar
magali says
3 C. milk
3/4 C. sugar
3/4 C. butter
1 C. potato flakes
1 Tbsp. salt
4 eggs, room temperature
1 Tbsp. instant yeast
7-8 C. flour
1/2 C. butter, very soft
Hello could you please tell me what C. stands for, since I am from Brazil and the measures are different,
Darla Evanson says
C stands for cup.
Lizzy Mae Early says
Darla is right, it stands for cups!
Shana Mills says
Cup which equals 8oz
Sarah says
One cup of flour is not 8 out ces. It is 4.2 ounces, or 120 grams,
Kellie says
C means cup
debbie says
These look great, I’ll be making these for Christmas Day for my family. Thanks for the recipe.
Lizzy Mae Early says
You will be in love! I’m so excited for you!
Emilia says
Can i freeze these somewhere in the process?
Lizzy Mae Early says
Yes! You can freeze them after the second rise! You’ll need to bake them a few minutes longer after they freeze though!
Sue says
Do you bake them frozen?
Sue says
Are they baked frozen when they are frozen?
akashocd says
Wow this cake is so delicious and good, thank you for sharing your blog
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owsm !!!
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April says
As I type this, I am currently baking my second batch of these rolls. Wow! Just —- WOW!!! Pillowy, tender, TASTY, and easy, as well! I am enjoying baking now that the weather has turned and this recipe is easy enough for even my compromised health (back surgery in two weeks). This time I decided to form one-third of the dough into a 9 x 5 loaf pan and cannot wait to see how it turns out. Half of the last batch went into the freezer after baking, wrapped in foil and portioned for mealtimes. It was very easy to go to the freezer, grab a small foil packet with four rolls in it and toss it in the oven to heat along with dinner. I have passed this site and recipe to both my daughter and sister – these are a keeper!
Vi says
Can the amount of sugar be decreased?
Lizzy Mae Early says
A little bit, but I wouldn’t decrease it too much, it can change the dough!
sheila says
Do you use bread flour or plain flour or just selfrising?
Lizzy Mae Early says
All Purpose Flour!
Rosalie says
What if you can’t get potato flakes then can u use potatoes. I am in South Africa and never seen potato flakes.
Michele says
Second time baking these. A very easy roll to make. The taste is so good. I was looking to replace a recipe I have used for twenty years. This will be the one.
Chandra says
Have you ever tried doing a batch bake with a traditional roll shape with this dough? They sound amazing!
Dawn Clark says
Yes you can shap any roll recipe into whatever shapes you want. I have had this recipe for years and another like it that uses a cup of unseasoned mashed potatoes. This recipe I shape into balls when I’m in a hurry and can’t take the time to do the crescent shape.
Maggie says
Happy dance, happy dance, I’m so happy with the results of this recipe, at 76 yes young I’ll admit it took me all day, weighed my 3 sections of dough and used a baking mat to get each section the same size. The results were amazing ! I have a little bit of bread making under my belt, these have just raised me up a lot ! I’m baking and preparing for Christmas dinner at my daughter s and I’m so pleased with the results, thankyou, thankyou, thankyou. 10 stars !!
ProKTools says
I made these for a Christmas Cookie swap yesterday, and they were a huge hit! The blog post was super helpful. Thanks so much for sharing this recipe! xx Write for Us
Maggie says
Wow !!! I made these rolls for our Christmas meal, my family is still saying how great they were. My new go to recipe for all occasions. They look so professional, thankyou for a fantastic recipe. 5 big stars *****
Casey says
Can you freeze some of these to cook at a later time.
Lizzy Mae Early says
Yes you can!
Zosia says
Hi:))
Can I make the dough a day before and put it in the fridge? Usually I cook when my Kids go to sleep, so it will be the best sollution for me 🙂
Cheers,
Zosia
Trena says
Can you make these rolls ahead of time put in refrigerator overnight let rise and bake next day? Trena
Aleshia says
I’m making these now for the first time (currently doing the first rise).
I noticed in your recipe that the dough is still sticky and shaggy and that you add more flour later if needed. Which step do you add more flour? Can you still roll them out and shape them properly if it’s not proper dough consistency (not shaggy or sticky)?
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Wendy Rojas says
Very easy to make and delicious results. I made a batch today for a luncheon and will repeat next week for a Holiday dinner. Everybody raved about them. Very fluffy and delicious. My only observation is that top to bottom this baking process took me about 3 1/2 hours, so make sure you start with enough time. Highly recommended !
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August says
This recipe looks incredible. Definitely going to use this over Thanksgiving.
Jody says
Can this recipe be cut in half without compromising it?
Lauren says
I cut it in half and had no problem!
Sonja Koen says
If you don’t have potato flakes can you use mash instead?
Thanks
Sonja
Lindsey V. says
You absolutely can, that is how I grew up making them with my grandma. Last year for Christmas I didn’t have potato flakes on hand and just cooked and mashed a couple russet potatoes ( just like Grandma and I did) with this recipe and they turned out lovely just as pillowy as the flakes do.
Ashlee says
Can you use active dry yeast instead of instant?
Kathryn says
I made these for dinner tonight and the were wonderful, I used a portion and made the best cinnamon rolls ever with cream cheese frosting that I added fresh orange juice and orange rind. That you for sharing. I’m going Make the again for our family Sunday dinner.
Elizabeth says
AH-MAZING!! These crescent rolls are SO easy, and SO good! Thank you for such an incredible recipe!
Marisol says
This looks so delicious!
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Linda says
When freezing and then baking do you let the rolls set out and rise then bake or do uou bake them frozen! I know you replied to bake them longer is that because they ate to be baked frozen? Linda
Linda says
Are these rolls back ed risen or are they left to thaw out and then bake?
Kris says
Can I make the rolls and put them in the refrigerator after the first rise? I’d like to make the night before but don’t necessarily want to freeze them.
Nancy says
Can you use regular yeast ?
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quickpayportal says
Yum!! These potato rolls look so perfectly buttery, light and delicious! Thanks for sharing the recipe!
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Suzanne R Wierenga says
Outstanding recipe! The texture of the rolls are so buttery and flaky.
Kara Swisher says
I baked these for a Christmas cookie exchange yesterday and they were a big hit! The blog post was very beneficial. Thank you very much for sharing this recipe with us!
Cynthia says
I made these today and they are amazing (bakery quality) I used 7 c. of flour in the dough and used some of the 8th. cup when rolling the dough out. A very easy recipe to make with a big pay off! Thank you for sharing! One con for me that’s a personal note is they could be a little less on the sweet side so next time I’ll cut back on the sugar.
Amie says
Can this be made with gluten free flour?
Rebekah says
These are the best rolls I’ve ever made! Wonderful buttery flavor, moist, and so fluffy!
Rebekah says
I don’t usually make bread on a regular basis, but since I tried this recipe for Thanksgiving, it has been on regular rotation in my household! Just a couple of notes that might be helpful for those using fresh mashed potatoes or regular yeast. I mash my own potatoes so I just use 1 cup mashed potatoes and decrease the amount of milk in the recipe to 2 cups instead of 3. I also use regular yeast instead of rapid rise and haven’t noticed a difference except maybe a little extra rise time. Hope this helps! 🙂
Donna says
I’ve noticed 2 or 3 people have asked but haven’t gotten a reply. If you freeze the dough after shaping and the second rise, do you let the dough come to room temperature before baking them or do you bake them from frozen??
Lizzy Mae Early says
I freeze the dough BEFORE the second rise! Then when I take them out the the freezer the thaw and do their second rise overnight! So I pull them out at night and bake them in the morning!
Anne says
Love this fool proof recipe
Kneaded in a cup of grated cheddar today
Previous times used chopped chives – jalapeño jack cheese – topped one batch with black & white sesame seeds. & on & on
Made 3 piece clover leaf buns in large muffin tins
Brenda Berndt says
Can this be made as a loaf?
Elmira Clarke says
Can this bread be in clover leaf rolls
Mary says
I don’t know what to say except that I’ve just thrown out my tried and true crescent roll recipe that I’ve had for over 35 years and substituted this one!
CarlaKyoya says
What a yummy recipe for potato rolls going to try it for sure it is so simple to make and The World’s Best Potato Rolls are the best tasting potato rolls that you can find in the world. Made with real mashed potatoes, these rolls are fluffy and moist. They are also light and fluffy, and perfect for dipping in soups or sauces. This is as best service as take my online courses for students who are providing premium services in cheap cost like this world best potato rolls.
Sarah says
Is the butter melted or softened when you mix it up?
Rachel DeBlanc says
I have a question – can I make these the day before Thanksgiving? Like roll them out – cover them with a towel and just wait to bake the day of or will that mess things up?
Leslye says
I tried this recipe as a change for Christmas. It was a mistake. I don’t care for taste or texture. I’ll be making my tried & true (requested) potato roll recipe tomorrow morning, in addition to everything else on my to-do list. What a bummer!
FLAGLE says
Is there a way to halve this recipe without significantly altering it?
RUN 3 says
I don’t know what else to say, other than the fact that I just ditched the recipe for crescent rolls that I’ve been using for more than 35 years since I found this one to be superior.
Carolyn says
When you say potato flakes is that instant mashed potatoes ?
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Alex Smith says
These potato rolls look absolutely delicious! The recipe seems easy to follow and the use of mashed potatoes in the dough is a brilliant idea to add extra moisture and flavor. The photos on the post are also very appetizing and make me want to try this recipe right away. I appreciate the step-by-step instructions and tips provided by the author to ensure success in making these rolls. Overall, a great recipe to add to my baking repertoire!
Alex Smith says
amazing!I appreciate the step-by-step instructions and tips provided by the author to ensure success in making these rolls. Overall, a great recipe to add to my baking repertoire!
Kaddy says
These potato rolls look absolutely delicious! The recipe seems easy to follow and the use of mashed potatoes in the dough is a brilliant idea to add extra moisture and flavor. The photos on the post are also very appetizing and make me want to try this recipe right away. I appreciate the step-by-step instructions and tips provided by the author to ensure success in making these rolls. Overall, a great recipe to add to my baking repertoire!
Teddy says
When freezing and then baking do you let the rolls set out and rise then bake or do uou bake them frozen! I know you replied to bake them longer is that because they ate to be baked frozen? Linda
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brandonyjoness says
The potato rolls featured in this post look absolutely delicious! The author’s step-by-step instructions and helpful tips make this recipe seem approachable and achievable for even novice bakers. The addition of mashed potatoes to the dough is an interesting twist that likely adds extra flavor and moisture to the finished rolls. It’s great to see the author’s enthusiasm for baking and their efforts to share their love of this recipe with others. I can’t wait to try making these rolls myself and see if they live up to the title of “World’s Best”! Get do my online course for me services now.
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Pamela says
Light, fluffy, and oh so tasty! That’s what the county fair judge thought when she gave your recipe a FIRST PLACE BLUE RIBBON this month at my county fair. I entered this recipe and it was DELICIOUS! Thank you so much!
Pamela says
Best Ever! I entered these potato rolls in my local county fair and won a FIRST PLACE BLUE RIBBON for my entry! These are so light………..betcha can’t eat just one kind of roll! Thank you for this wonderful recipe!
Deb says
Have you ever used this dough for pepperoni rolls?
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