With a perfectly fluffy texture and a hint of sweetness that makes them irresistible, these will have everyone wanting seconds. A sweet honey butter glaze makes this extra special.
This is easy to make at home with pantry ingredients. This has become our favorite potato roll recipe because there’s no need to deal with actual potatoes.
Table of Contents
What You’ll Need
The instant potato flakes can be added dry with the other ingredients. It will absorb the moisture from the dough. You can use a stand mixer or bread machine to mix and knead the dough.
This makes 12 rolls and can be frozen for later. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- Stand mixer or bread machine
- Baking Sheet
- Parchment paper
- Plastic Wrap
- Pastry brush
Ingredients
- ¼ cup instant potato flakes
- ¾ cup milk room temperature
- ½ cup water
- 1 tablespoon butter softened
- 2 tablespoons sugar
- 1½ teaspoons salt
- 3 cups bread flour
- 2 teaspoons instant yeast
Honey Butter Glaze
- 1 egg white
- 1 tablespoon honey
- 1 tablespoon melted butter
- 1 tablespoon sugar
How to Make Potato Rolls
Step One: Knead
Put all the ingredients in a big bowl and mix until combined. If it still looks dry, add some more milk. Knead by hand or mixer. You will know the dough is ready when you can stretch it and see through it in some places.
Step Two: The First Rise
Make the dough into a ball shape. Put it in a bowl that has some oil on it. Cover it with plastic wrap or a wet tea towel. Leave it in a warm place for one hour until the ball doubles in size.
Step Three: Divide and Shape
Turn the dough out onto a clean counter. Cut it into 12 pieces with a sharp knife. Pinch the bottom of each piece and make it round and smooth like a ball. Put some parchment paper or nonstick cooking spray on the cookie sheet, then put the dough balls on it.
Step Four: Second Rise + Brush with Honey Butter
Cover with greased plastic wrap and set in a warm place to rise until very puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 350 degrees. Remove the plastic wrap and brush the rolls with the honey butter.
Step Five: Bake
Put the baking sheet in the oven. Bake for 18-20 minutes until it looks golden brown.. Place on a wire rack to cool, or serve right away.
Storage Instructions
To store your rolls, wrap them in plastic wrap or place in an airtight container and store at room temperature for 2-3 days.
For longer storage, the rolls can be placed in a freezer-safe bag and frozen for up to 3 months. When ready to enjoy, simply thaw in the microwave or counter.
Questions and Troubleshooting
If you’re sure your yeast is good, give it more time. A cooler kitchen will take longer. Try moving your dough to a warmer place, such as the top of your refrigerator or near a sunny window.
Sure! Try dusting with flour before they go in the oven. Or brush with melted butter and a sprinkle of sugar.
Yes, you can use all-purpose flour in place of bread flour. Start with slightly lesser milk and then add more if needed.
More Rolls for Dinner
Printable Recipe
Soft Potato Rolls
Equipment
- Stand mixer or bread machine
- Baking Sheet
- Plastic Wrap
- Pastry brush
Ingredients
- ¼ cup instant potato flakes
- ¾ cup milk room temperature
- ½ cup water
- 1 tablespoon butter softened
- 2 tablespoons sugar
- 1½ teaspoons salt
- 3 cups bread flour
- 2 teaspoons instant yeast
Honey Butter Glaze
- 1 egg white
- 1 tablespoon honey
- 1 tablespoon melted butter
- 1 tablespoon sugar
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Instructions
- Knead. Combine all ingredients in a large bowl or stand mixer. (If using a bread machine, skip step 2 and allow the machine to complete the full cycle.). Mix and knead until windows (translucent areas) appear in the dough when it's stretch out. If the dough still seems dry, add a bit more water.
- The first rise. Shape the dough into a ball and place it in a clean, lightly oiled bowl to rise. Cover with plastic wrap or a damp tea towel and allow to rise in a warm place for 1 hour, or until doubled in size. (A slightly warmed but turned-off oven is a great place for dough to rise.)
- Divide and shape. Turn out the dough onto a clean surface and divide into 12 pieces with a sharp knife. Shape the pieces into balls by pinching the bottoms until the tops are round and smooth. Line a rimmed cookie sheet with parchment or spray with nonstick cooking spray, and place the dough balls on the sheet.
- The second rise. Cover with greased plastic wrap and set in a warm place to rise until very puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 350℉. Make the honey butter by combining all the ingredients in a small bowl. Remove the plastic wrap and brush the rolls with the honey-butter mixture.
- Bake. Bake for 18-20 minutes, until golden brown. Remove to a wire rack to cool, or simply serve off the baking sheet.
Video
Notes
Nutrition
Love,
Do you add the instant potatoes dry or reconstitute them?
And can you make the dough and refrigerate it to bake the next day?
Thank you so much! I can’t wait to try them!
Hey Karen, For the potato rolls, you’ll want to add the instant potato flakes dry—no need to reconstitute them. They’ll absorb moisture from the dough as it mixes, adding that lovely texture without extra water. As for making the dough ahead, yes, you can absolutely refrigerate it! After the first rise, just cover the dough tightly (plastic wrap or a lid works well) and refrigerate overnight. The next day, let it come to room temperature and rise slightly before shaping and baking.