With a perfectly fluffy texture and a hint of sweetness that makes them irresistible, these rolls will have everyone wanting seconds.
Table of contents
❤️ Why you’ll love this recipe
- The glaze! Sweet and shiny perfection.
- 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. 😊
- A versatile recipe that can be served for Sunday dinner or used to make sliders
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this simple roll recipe:
- instant potato flakes (these are usually with the other boxed potato products)
- milk (2% or whole are both fine)
- bread flour
- yeast (I prefer SAF brand instant)
- egg white
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: brush with honey butter/ 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 degrees. Remove the plastic wrap and brush the rolls with the honey butter.
Step Five: bake
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 Soft Potato 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.
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.
👩🏻🍳 Expert tips
- Make sure to knead the dough until it can be stretched and you can see “windows” (translucent areas in the dough). If you don’t knead long enough, you won’t have the results you want.
- Make sure your yeast is fresh. If it’s over a year old, buy new to ensure good results.
- To get perfectly round and even rolls, use a kitchen scale to divide the dough into 12 equal pieces. That way they will all bake evenly.
📘 Related Recipes
🍽 Serve it with
These are the perfect recipe for a family dinner. Try these too:
📖 Here’s the recipe
Soft Potato Rolls
- Stand mixer or bread machine optional
- Plastic Wrap
- Pastry brush
- 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 yeast
Honey Butter Glaze
- 1 egg white
- 1 tablespoon honey
- 1 tablespoon melted butter
- 1 tablespoon sugar
- Knead. Combine all ingredients in a large bowl. (If using a bread machine, skip step 2 and allow the machine to complete the full cycle.). If the dough still seems dry, add a bit more water. The dough is kneaded enough when windows (translucent areas) appear in the dough when it's stretch out.
- The first rise. Shape the dough into a ball and place 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 degrees. 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.