This post may contain affiliate links. For more information, read my disclosure policy.

My life wouldn’t be complete without dinner rolls, so I made more for you. These Potato Rolls are the fluffiest homemade dinner rolls you’ll ever eat. These rolls are made with instant potatoes and yeast but they’re EASY, I promise. You can make these even if you’ve never made dinner rolls from scratch before, I promise!

a potato roll stacked on other potato rolls


They’re so good I dare you to try to eat just one! Ever since I first made homemade dinner rolls (and her sister, small batch dinner rolls), I’ve been dying to make Potato Rolls. One, they just sound cool (potatoes IN BREAD??) and two, potato bread is so darn good that I knew homemade would be even better, and I was right!

Potato rolls are a simple yeasted dinner roll but they also have instant mashed potatoes inside. There’s something about the potato inside that adds a fluffy texture to any bread or roll. It makes them softer and adds the teeniest bit of flavor. If you’re on the hunt for a fluffy dinner roll, you’ve found it with this recipe.

all the ingredients in potato rolls on marble counter

Potato Roll Ingredients

  • Instant potatoes – Some recipes use leftover mashed potatoes, but I like using instant potatoes in my rolls.
  • Instant Yeast – This recipe has been written for Instant Yeast (NOT active dry yeast) – be sure you know which yeast you’re using. Instant yeast cuts the rise time in half because you only need a 10 minute rest and one longer rise.
  • Flour – All purpose flour is what I used, although you can equally substitute bread flour.
  • Milk – Use any fat content or even nondairy milk.
  • Egg – the fat in the yolk helps keep these nice and fluffy

Click to see the recipe card below for full ingredients & instructions!

6 photos showing how to make potato dinner rolls.

How to make Potato Rolls

  1. Be sure to read the directions – we start with a bit of flour when we whisk the dry ingredients together – more flour will be added after the liquids.
  2. Because we’re using instant yeast (also called Rapid Rise) we add it dry straight into the bowl with the flour, salt, and bit of sugar.
  3. You want to heat your wet ingredients (milk and water) to the proper temperature (between 120-130°F) – it’s important to use an instant read thermometer so you know your yeast will be activated.
  4. I like using a stand mixer with the dough hook attachment, but you can do this by hand, you’ll just have to knead by hand longer.
  5. The magic of instant yeast is in the 10 minute “rest” – then you can portion the dough into 12 rolls. At that point it needs to double in size.
  6. Bake these until they’re nice and golden brown. They’ll get golden like this just in the oven without any special topping. I love to brush them with melted butter after they come out of the oven for a nice flavorful glossy look.
a potato roll stacked on other potato rolls

Storing & Make Ahead

  • To make ahead, place the rolls in the pan and cover with plastic wrap, then chill until ready to rise and bake.
  • Once baked, store cooled rolls in an airtight container for just a day or two. Without the preservatives in store bought bread they won’t last longer than 2 days.
  • You can freeze them unbaked or after baked and cooled
a potato roll stacked on other potato rolls

Expert Tips

  • I recommend using an instant read thermometer for best results when testing your water temp.
  • When it comes to flour, I love using all-purpose flour in my bread recipes. It’s much handier to use a flour most people already have on hand. The other ingredients in this recipe make the rolls soft and fluffy – you won’t miss the bread flour.
potato roll stack

Fluffy Potato Rolls Recipe

4.87 from 81 votes
These are the very best soft and fluffy dinner rolls! Potato Rolls with instant potaotes are easy to make and you can make them even if you're not used to working with yeast.

Recipe Video

Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 40 minutes
Total Time 1 hour 25 minutes
Yield 12 rolls
Serving Size 1 roll
Rate RecipePrint Recipe

Ingredients
 

  • 3 cups (372g) all-purpose flour (up to 3 1/2 cups)
  • 1 packet 1 packet Instant Yeast (RapidRise) (2 1/4 teaspoons)
  • 1 tablespoon (13g) granulated sugar
  • 1 teaspoon salt
  • ¾ cup (177ml) milk (regular, low or nonfat)
  • ½ cup (118ml) water
  • 3 tablespoons (42g) unsalted butter
  • ⅓ cup potato flakes
  • 1 large egg

Instructions

  • Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
  • Combine water, milk and butter in a microwave safe measuring cup. Heat to between 120°-130°F (about 1 minute in my microwave). It’s best if you can use an instant read thermometer, but if you don't have one, heat your water to very hot bathwater temperature. Stir in potato flakes.
  • Pour the liquid ingredients into the dry ingredients and mix with the dough hook for 1 minute on medium speed. Add egg and 1 cup flour and mix another 1 minute. Add a third cup of flour and mix until your dough comes together to a soft dough. It will be slightly sticky to the touch. If needed, add up to 1/4 cup more flour.
  • Turn out the dough onto a floured surface and dust it with flour. Knead until the dough comes together in a ball and the dough bounces back when pressed with two fingers. This will take about 4-6 minutes (longer if you've done this process by hand). Cover and let the dough rest for 10 minutes.
  • Divide dough into 12 equal pieces. Roll each into a ball and place into a 9×13-inch pan that's been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes to 1 hour.
  • Preheat the oven to 375°F. Bake for 20-28 minutes, or until rolls are golden. Be sure to rotate the pan if needed partway through baking to ensure the rolls get evenly golden.
  • Brush hot rolls with melted butter, if desired. Enjoy within 2 days.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Recipe Nutrition

Serving: 1roll | Calories: 166kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 211mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Side Dish
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Tips for kneading potato dinner rolls

Yes, whenever you work with yeast you’re probably going to have to knead. I’ve grown to love kneading – it’s cathartic.

A few simple tips will help you knead easier:

  1. Use a stand mixer if you have one. You can do this by hand but if you have a stand mixer it cuts the kneading time in half.
  2. The dough will be slightly sticky when you are done mixing it. Be sure to turn it out onto a well-floured surface and dust it with more flour.
  3. Knead the dough, adding flour as needed if it’s sticky, until the dough forms a ball and bounces back when touched with two fingers.

How long do fluffy rolls need to rise?

Because we’re using Rapid Rise yeast, they rest for 10 minutes after kneading. Form them into 12 equal sized balls and place them in the pan. Then, the rolls need to double in size before baking.

The rising will take about an hour on the counter. You can speed up the rising process by:

  1. Placing the pan in a warm oven (about 200°F).
  2. Set the pan on the oven while it’s preheating.
  3. Place the pan on a rack set over a large roasting pan full of boiling water.

Those three will shorten your rising time up to about half.

Other fabulous dinner rolls and bread recipes:



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.87 from 81 votes (49 ratings without comment)

Leave a Comment

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

Recipe Rating




164 Comments

  3. Novice roll maker here. Could I let the mixer do all the kneading using the dough hook? If so, how long would you recommend for that?

    Reply

    1. You can yes – once it comes together in the bowl and forms a ball – it shouldn’t be too sticky, as in you should be able to touch it with minimal transfer. Time wise would really depend on the mixer; as I’ve done this more and more not all two are quite the same. But probably at least 4-5 minutes depending on speed.

      Reply

  4. These were really easy to make, even by hand as my stand mixer is not working. They are yummy!! Thanks for sharing!

    Reply