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Close up of dinner rolls on a white towel.
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5 from 5 votes

Homemade Potato Rolls Recipe

The addition of potato flakes in this recipe for Homemade Potato Dinner Rolls is a best kept secret because it makes the yeast rolls extra fluffy and soft. You wouldn’t believe how easy it is to make homemade rolls; just try it! Plus, they’re the perfect accompaniment to almost every meal.
Prep Time15 mins
Cook Time20 mins
Rise Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Bread
Cuisine: American
Servings: 16 rolls
Calories: 152kcal



  • Add all of the ingredients, except for 1/4 cup of the flour, to the bowl of an electric mixer fitted with a dough hook. Do not allow the yeast and salt to touch. 
    3 cups all purpose flour, 1/2 cup potato flakes, 1/4 cup nonfat dry milk powder, 3 tablespoons granulated sugar, 2 1/2 teaspoons instant dry yeast, 1 1/4 teaspoon salt, 6 tablespoons unsalted butter, 1 cup warm water
  • Mix on low speed, then medium until everything is combined and smooth, adding the extra flour as needed. The dough should be tacky at this point.
  • You can either turn the speed up on the mixer and allow it to knead the dough for you, for 5-7 minutes, or turn the dough out onto a lightly floured surface and knead it by hand for 5-7 minutes. The dough should be smooth and elastic now.
  • Optional: Conduct a “windowpane test” to ensure the gluten has developed by taking a small piece of dough and slowly stretching it out into a square. The dough should stretch very thin to the point of transparency without tearing easily.
  • Lightly coat the inside of the mixing bowl with oil or non-stick cooking spray. Place the dough in the bowl, then flip it to coat both side. Cover with plastic wrap and place in a warm place until doubled in size. This usually takes about an hour.
  • Once the dough has risen, punch it down and divide it into 16 equal sized pieces. Keep the pieces covered with plastic wrap as you shape the dinner rolls.
  • Take out one piece of dough at a time. Place it on a table and using the palm of your hand, press down and roll it into a tight, smooth ball. Place on a parchment paper lined baking sheet and keep covered with plastic. Repeat with the remaining pieces of dough.
  • Allow to proof in a warm place for 30 minutes.
  • Preheat oven to 350°F.
  • At this point you can brush on an egg wash and add seeds, seasonings or herbs. See the notes section below for more information.
  • Bake for 15-20 minutes or until the bottoms are lightly golden brown and the internal temperature has reached 190°F when taken in the center with a food thermometer.
  • Cool 10 minutes, then transfer to a cooling rack.
  • Serve warm with butter, if desired.


Tips and Techniques

  • You can use active dry yeast in place of instant yeast but will need to proof it in the warm water for about 15 minutes, or until foamy, before using.
  • For a shiny, golden finish, you can brush the tops of the rolls with an egg wash prior to baking. To make an egg wash, whisk together one egg and 2 tablespoons of water.
  • To enhance the flavor of dinner rolls, you an add sesame seeds, poppy seeds, everything bagel seasoning, garlic butter and/or fresh herbs before baking.


** Nutritional information is an estimate and may vary.


Serving: 1roll | Calories: 152kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 196mg | Potassium: 101mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg