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Easy Potato Rolls - the best, softest, pillowy homemade potato rolls recipe ever! From Oh Sweet Basil's cookbook. Fail proof and SO GOOD!
There is something about baking homemade rolls.
The smell, the texture, the end results are so rewarding, and I am happy stuffing my face with these best potato rolls ever!!
This recipe is adapted from Oh, Sweet Basil.
Little G is the pickiest eater who doesn’t like bread or rolls, but he ate four of these as soon as they were out of the oven.
It practically means that I have hit the rolls jackpot and there is no doubt that I will be making more of these soft, fluffy, pillowy, sweet, and absolutely perfect potato rolls for my family.
Frequently Asked Questions
This recipe is only 218 calories per serving.
What To Serve With Potato Rolls
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Easy Potato Rolls
Ingredients
- 1 1/2 cups scalded milk
- 1/2 cup sugar, + 2 tablespoons
- 6 tablespoons unsalted butter
- 1/2 cup potato flakes, instant mashed potatos in a box
- 1/2 tablespoon salt
- 1/2 tablespoon Fleischmann’s RapidRise yeast
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 1/2 tablespoons unsalted butter, softened
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- Heat a medium saucepan over medium heat and add the milk. Scald the milk until it begins to foam at the edges, but do not let it boil. Remove from heat and add the sugar, butter, potato flakes, and salt. Mix well and let cool to lukewarm. Add the yeast, stir, and then add the eggs, mixing all the ingredients until well combined.
- Place the flour in a large bowl. Pour in the milk mixture and stir until a soft, slightly sticky dough forms.
- Cover the dough with a damp towel and let it rise for one hour. Then divide the dough into 4 equal portions.
- Work with 2 dough balls at a time, rolling each on a flat surface dusted with flour into 10-inch circles. Spread soft butter on the surface of one dough circle, then place the second circle on top. Seal the edges by pinching them together with your fingers.
- Using a pizza cutter, cut the dough into 8 triangles. Starting at the wide end, roll each triangle up to form a crescent roll. Repeat until you have 16 crescent rolls. Cover the rolls with a damp cloth and let them rise for another hour.
- Bake at 350°F (176°C) for 14–20 minutes, or until golden brown. Brush with melted butter before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am so impressed that you have these magnificent recipes and giveaways… I think your site is beautiful and the instructions are clear. Please accept my thanks for your efforts.
Can I use a boiled and mashed potatoe instead of box
I don’t think so.
I have always adapted and used normal mashed potatoes as we don’t get the dry flakes in South Africa and it works
May i use mashed potato of the same quantity instead of potato flakes?
Yes, dry mashed potatoes.
Can I make these in the morning and keep the for dinner? Or will they not keep so well?
Yes, they keep well. You may warm up in a toaster before serving.
Thanks for the recipe Rasa..
EAACH OF THE ABOVE 4 (I THINK) RECIPES SHOW THE OPTION TO “PIN IT” – EXcept fot the first one – the one I wanted. WHY?
Hi Geri, I am not sure what happened but I am on Chrome and all five images on this post has a Pin It button in the middle when I hover over the image.
Hi May I know what is potato flakes please?