The BEST Potato Rolls [+ Video]

These potato rolls don’t require any kneading and are hands down the best rolls we’ve ever had. Our number one most requested recipe.


These potato rolls don’t require any kneading and are hands down the best rolls we’ve ever had. Our number one most requested recipe



These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe


These are seriously the best potato rolls ever. They are so soft and seriously melt in your mouth. They are ridiculously buttery. I’d say that this is hands down my most requested recipe IRL (in real life). Isn’t it so funny how I even have to mention IRL? We live in such a totally different world than what I grew up in.


These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe


I remember our first cordless telephone. Yup, cordless. Pretty big time yeah? It was grey and had this rubbery, horn shaped back to make it more comfortable to place on your shoulder. HA! So ridiculous. And the internet. Oh, the internet. It was dial up, of course. I can just hear it now, “duuuuun, deet do do do deet dee, rrrrrrrrrraaaaaaaaccccccrrrrrchhhhhhhhchchchcdongdongdeeeee”


These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe


Lol, yup, just said that all out loud as I wrote it out. So hilarious to think how long we would have to wait for everything to load and then each page we visited would take a couple minutes to load. I actually remember leaning back at my dad’s desk, reading a book waiting for AIM to load.


The Best Potato Rolls

These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe


Don’t even try to tell me that you never used AIM. Carri416. Yes, that was my screen name, and I bet you remember yours too. Oh my goodness that seems so long ago!!! We thought we were so cool chatting on it. And now here we all are, years later, the internet on our phones and it moves 10x faster than our computers did. This is real life folks, real life.


And I just know that now that we are all grownups one of your wishes is to know how to make perfectly delicious rolls right?  Especially Easter. Easter always needs perfectly fluffy rolls.


Well, forget the basic roll recipe, this one is way easier (no kneading) and in our opinion, much tastier.


How Long Do the BEST Potato Rolls Last?

These BEST Potato Rolls will say soft for days thanks to the potato starch molecules’ ability to keep wheat starches from getting stale.

Cool BEST Potato Rolls thoroughly before storing and place in plastic storage bag, or wrap in foil and store at room temperature.

Properly stored, rolls will last for about 5 to 7 days at normal room temperature.  But, lets be honest here-the BEST Potato Rolls are so darn good, you won’t have any left-overs to store!



Can you Freeze BEST Potato Rolls?

Bake BEST Potato Rolls as usual — as if you were going to serve them right away.

Let them cool completely, then wrap them tightly in aluminum foil.

Place the foil-wrapped package in a freezer bag or storage container and freeze for up to a month


These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe



First you’ll make up your dough. Yes, it takes a while to let the dough rise, but it’s worth it. And really, it’s just sitting on the counter, so you can totally accomplish other things. Next, you’ll roll your dough out, use very soft butter to butter half of the dough, fold the unbuttered side over the buttered half of dough and press lightly to seal shut. Then, slice into strips, about the size of the tip of your thumb to the knuckle. The really long pieces I generally cut in half, but I also love huge rolls (not on my body), so it’s up to you.

how to tie rolls into knots


Last, and this really is quite easy when you think about it, you’ll create a knot by crossing the ends, as pictured above, and pull one end through the hole. Just like when you are tying your shoe. You can then lay the roll down on a greased baking sheet, or I like to tuck the little end underneath, as pictured below. If you don’t want knots you can roll out four circles, butter two and place the other two on top, creating two buttered circles. Cut in pizza slices and roll, starting at the fat end into crescent rolls.


Oh, and make sure you eat one straight out of the oven. Oh my goodness, it’s like heaven. The best potato rolls literally melt in your mouth.


Why are BEST Potato Rolls lighter than other rolls?

When you boil potatoes, it enlarges the starch molecules. This makes it difficult for the proteins in the flour to form gluten (the enemy of light, airy bread and pastry).

Potatoes contain potassium which causes yeast to rise faster than it would with breads that contain only wheat.

Potato starches absorb more water than wheat starches, leading to a moist texture.


Products Used in this Post

These are all affiliate links for amazon but you can go to a store to find a lot too. Amazon is just easiest.

*Potato Gems or Pearls

We use these dehydrated potatoes as they seem to give the best flavor and texture.

Dough Scraper

Any ol’ scraper will do but we prefer a plastic scraper to scrape the dough and flour off our counter and out of bowls for 10x faster clean up.

Silpat Baking Mat

We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!

Nordic Ware Cookie Sheet

The cookie sheet you use absolutely can make or break your recipe. If it’s too dark it will cause your food to look dark and over-bake. You want a cookie sheet that bakes evenly and wont affect color.

Stainless mixing Bowls

I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.


These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe



The BEST Potato Rolls

Yield: 32

The BEST Potato Rolls

The BEST Potato Rolls
These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes


  • 3/4 Cup Sugar
  • 1 1/2 Sticks (3/4 Cup) Land O'Lakes Unsalted Butter
  • 3 Cups Scalded Milk* instructions below
  • 1 Cup Potato Flakes
  • 1 Tablespoon Salt
  • 4 Eggs
  • 1 Tablespoon Instant Yeast or 2 Tablespoons Regular Yeast. We use instant
  • 7 Cups Flour
  • *1/3 cup additional butter, softened


  1. Heat a medium sauce pan over medium heat and add the milk.
  2. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top.
  3. Remove from heat and add the sugar, butter, potato flakes and salt.
  4. Stir thoroughly and allow to cool to luke warm.
  5. Add the yeast, stir and then add the eggs, stirring until they are mixed in.
  6. Place the flour in a large bowl.
  7. Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like a bread dough. It is a slightly sticky dough.
  8. Cover the bowl with a towel or saran wrap.
  9. Let dough rise for one hour.

Push down and divide dough into 2 parts. Roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Or divide into 4 and roll each piece in a circle, butter 2/4 circles and place the unbuttered on top of each one, creating two different buttered, sealed circles. Press down gently and cut into wedges. Starting at the fat end, tightly roll into crescent rolls. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size. Bake at 350 until golden brown, (14-20 min)


Butter can be replaced by butter flavored shortening if you're ever in a pinch. Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed. Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get. The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway. These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 199 Saturated Fat: 0g Cholesterol: 237.4mg Sodium: 0mg Carbohydrates: 27.7g Fiber: 0.9g Sugar: 6g Protein: 4.5g
These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe

These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe

These potato rolls don't require any kneading and are hands down the best rolls we've ever had. Our number one most requested recipe

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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196 comments on “The BEST Potato Rolls [+ Video]”

  1. Hi I just made this dough can’t wait for it to rise and to form and bake really excited especially since reading the reviews. But I have a question can I use this dough as the base for cinnamon rolls. I hate doing all that kneading.🤔

  2. Hi! These look amazing! I wanted to make these into garlic knots … do you think they would turn out ok if I used roasted garlic instant flakes and brushed with garlic butter when they came out of the oven?

  3. Hi! I’m very interested in trying this out but I’m in Europe and we don’t have dehydrated potatoes or instant mashed mix that’s in the states. If there a way I can use real mashed potatoes and at what quantity? Thanks!

  4. Also, where do you get potato flakes? Are these like the Idahoan instant mashed potatoes in a box? Sorry if this is a dumb question. 

  5. Can this recipe be cut in half? I don’t need 32 rolls thanks!

  6. These rolls are amazing… delicious and lucious. However, I am a butter lover!! So, the soft, chewy buttery flavor is just perfect for me. The only thing I added was lots of pepper and some salt on the butter before preparing the strips of dough. It is WOW!!!

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  9. Okay, so I made these for Thanksgiving and they were wonderful. I didn’t need the entire recipe and froze the rest of the dough (about a fourth). I did not form into rolls before freezing. so…let the dough come to room temp, form into knots, rise and bake?

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  12. I tried these on Saturday, now my husband can’t get enough. 3rd time making them in 4 days… I’m going to go broke buying butter… lol

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  24. Hi there! I am desperately trying to find a potato roll recipe that comes as close to the potato rolls they use at Shake Shack for their famous burgers. I know that Shake Shack specifically uses Martin’s Potato Rolls for their burgers, and unfortunately for me that product is only carried in the eastern side of the US ( I am from western Canada).

    Would these rolls be comparable to the ones from Martin’s? And if I wanted to use these rolls for hamburger buns do I still need to do the buttering step after rolling out the dough?

    Your recipe looks amazing and the description sounds exactly like what I am looking for. I love the video and the photos thank you so much for taking the time to do this!

    • Hi! Unfortunately these are a dinner roll which will be quite different than a bun. But, that’s a great idea to try to recreate them. I wish we had a shake shack so we could do some research for you!

  25. I plan to serve these on Thanksgiving. The video shows dividing the dough into two portions, the recipe says three portions and in a comment you replied to, four portions. Please clarify as I am anxious to make ahead and freeze. These look lovely!

    • It all depends on what shape you’re making them in. We’ve separated the two in the recipe to better understand.

    • So, I looked at video again and realized why you said four portions! Sorry. However, I have another question. I do not bake enough to buy bulk yeast. Could I use one packet (they come three to a strip) of either instant or active dry yeasts?

  26. Would these work Parker house style? I tried them the rolled up way and they are so good!

  27. hey girl- these rolls look so yummy!

  28. I don’t remember when I first saw this, one year….two years…..not sure. I saw a video of Carrian on a TV show, showing how to make these rolls. I was so enamored with them. I made them soon after. I TOTALLY agree, these are the best potato rolls ever. I have made them many times. EVERYONE who eats them loves them. I hope everyone who sees this recipe will make them. You will NOT be disappointed. Delicious…… Also, Carrian gave a great demo!!

  29. Sweet Heaves ! You make miracles people ! Will do ! Thank you !

  30. These look Fantastic.
    Normally when I make bread, I use Better for Bread flour.
    Now, when they are done baking and removed from the oven; do you leave the rolls in the baking sheet pan or do you remove them from the baking sheet letting hem cool on cooling rack ?
    Will be making these for our Thanksgiving gathering

  31. You know I really need to stop experimenting with these rolls. Instead of spreading butter in the middle of the dough I spread Nutella on one and orange marmalade on another. DANGEROUS.

    I’m just about to translate this amazing recipe in to Croatian. I’ve had my entire community begging for the recipe so it’s time to get translating.

  32. what type of flour do I use? all purpose flour or regular white flour. My grandma taught me how to make yeast rolls from scratch, but this potato roll recipe is very easy, quick and Awesome..(I like not kneading) I hope my rolls turn out good like everyone else. Thanks!

  33. Just FYI none of the amazon links work for your items you used! I keep trying to see which potato flakes you use! Thanks!

    • Ack! Thank you for letting me know. I’ve corrected them all. I’m not usually picky but those potato gems really are the best brand for bread making and even eating, haha.

  34. I gave these rolls a trial run a few weeks ago and my family fell in love with them. I made them again for St. Mark day celebrations yesterday .. the patron saint of our village and a huge day of great company and every available space on the table filled with food. I made the dough the night before, let it rise, and did everything but cut it and form the rolls. I played the dough discs on a tray, covered with cloth, then cling wrap and kept it in the fridge overnight. In the morning I took the dough out of the fridge, let it come to room temperature, shaped the rolls and let them rise a little more before baking. They were still warm as guests started arriving for lunch. I got 48 rolls out of this batch and I have a few left only because I his them. My family and guests inhaled them with lunch and I had everyone screaming for the recipe. I love the simplicity of the recipe and the fact that much of the work can be done the day before so you can still bake them fresh the day you need them. My husband now wants me to try making them stuffed with cheese and ham, nutella, jams, etc. It will be interesting to see just how creative we can get with these little marvels.

    • We do a cheese version all the time! Please let me know how it goes with ham!

      • The addition of ham and cheese was divine. I pressed tiny pieces of home smoked pancetta ham into the dough and rolled the triangles so the ham was on the outside so the pancetta got crispy. The entire batch disappeared in a flash.

        PS. I need to stop making these for a while . Summer is coming and I need to lay off the carbs.

      • EEEEK! I’m so glad to hear that! I seriously cannot wait to try it on Cade and the kids. And I totally know what you mean, swimsuit season!!!

  35. Could you make these as a “Brown & Serve” type roll? Bake at lower temp 325 for 10 minutes, package up for freezer when cool and then when ready to serve, thaw completely and bake for 10-15 minutes at 400?

  36. Making these right now As I type the dough is rising just a quick question I should seperate the dough into 4 portions butter two portions and lay the others on top then cut just want to be sure thanks these look so amazing

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  39. Just made them for the second time….delicious!

  40. Hands down, my new go to roll. So light and buttery. Initially I was worried about the wetness of the dough. I held back a cup of flour in the recipe so that I could have flour to work with when forming the rolls, but this worked in my favor. My husband loves them,”my new favorite roll!”. I ran some over to the neighbors while they were still hot. They loved them and I got 18 fresh eggs in return. 😉

  41. These rolls are always a huge win! Just a heads for people above 5,000 ft like me both this recipe and the rolls Royce rolls recipe require another 1-2 cups of flour. It’s crazy I know. Feels like a lot of flour but it works! Without it your dough will be a sticky goopy mess!

  42. These rolls just fixed the perfect addition to my Christmas Dinner, cannot wait that long so I may give them a trial run with a stew dinner, a bit fancy for stew but I cannot wait 17 days to try them! I love your site, new to me! I am much older than you and remember8 trac tapes, Texas Instruments etc. LIFE has certainly changed in my 65 years!

    • Oh I hope you do make them. They are my absolute favorite recipe ever. And thank you, thank you so much for the kind words. I’m so thrilled to have you following along and look forward to hearing from you more. 🙂

  43. I know you already responded to a question about freezing ahead of time but do you form into knots and then freeze? Then take out and put on cookies sheet and then let rise for 1 to 2 hours before baking? I’m trying to get things done before Christmas dinner.

    • If they are frozen they will need to defrost for about 3 hours and then rise for 1-2 hours. Or you can bake, cook and then freeze for up to three weeks in a sealed bag in the freezer. 🙂

  44. I don’t usually leave comments but I just had to Thank You for your video on the potato rolls and recipe. I made these for our Thanksgiving dinner and they were the best rolls I’ve ever made. So very soft and buttery and you are right they melt in your mouth right out of the oven ( I had to try one but don’t tell the family). I made them Wednesday night since we had to leave early Thursday morning to travel to my sons in Atlanta. They ended up picture perfect (I did the knots) and kept very well till we devoured them all 🙂 I can’t wait to try your other recipes….once again Thank you

  45. Hell yeah! YES! YES! YES!
    I’ve been baking a long time and I feel like I’ve just died and gone to heaven with this recipe. I made them for thanksgiving this year. They were convenient because they were no knead. And they were soft! And they were delicious! Everything they were claiming to be.
    They got rave reviews from my family. It will now be my go-to roll recipe.
    Thank you for sharing!!!!

  46. I am hoping to make these for my family for Thanksgiving! However, I have searched high and low for “potato flakes” and can’t find them anywhere! I have heard that instant mashed potatoes come in flakes. Are they the same thing? If not, do you have any suggestions about where in the store I should be looking?

  47. Do you use all purpose flour or bread flour

  48. Hi,

    I plan to make these on Thanksgving and plan to double the recipe. If I prepare the dough the day before do I complete Step 4 before I let it rest in the refrigerator? Meaning I cover the bowl with a towel or saran wrap. Let dough rise for one hour on the counter, then push down and divide dough into 3 parts and wrap each part in Saran Wrap and put in the fridge or let it rise for an hour on the counter then put in the fridge? The next day I need to to bring to room temp (about how long would that take), roll out, shape, let rise again and then bake? We eat around noon so I’m trying to figure out my timing…Thank you!!

    • Hi Kara,

      If we make them a day ahead we do one of two things…

      1. Make the dough, lay saran wrap down on the dough as well as wrap the bowl so that the dough doesn’t dry out and then allow to rest in the fridge overnight. First thing in the morning I pull it out, let it come to room temp, about an hour, roll into rolls and allow to rise 30-60 minutes and bake.


      2. Make the dough and let it rise on the counter. Make into rolls on a sheet pan and cover well with saran wrap. Place the whole thing in the fridge overnight. Pull the rolls out about 1- 1/2 hours early, allow to come to room temp and bake as normal 🙂

  49. Hello, where can i buy potato flakes ir any ither replacement for this? Thanks!

  50. I can’t find potato flakes so I used mashed potato, and it turned out good. My family love it, the best potato rolls ever, so soft, fluffy and moist. This is the best recipe ever!!! And this is the first time I’m writing a comment on a recipe!

  51. Just wondering if there is aa brand of potato flakes you prefer to use.

  52. Hi Cami. What are potato flakes? I’m from South Africa. Is it not possible to use mashed potato instead?

  53. How many regular sized rolls does this make? I am making these for 21 people and need to know if I should make a second or third batch. Thanks and happy holidays!!

  54. Can these be made with potatoes instead of potato flakes? And how would I go about it? I always have potatoes, but would have to buy potato flakes. They look great! Thanks.

    • Hi Suzanne,
      I’ve been trying to perfect them ha way for a while but hey just haven’t come out as fluffy for me yet, so unfortunately I still recommend just using the flakes. If you try it and have success though I’d love to hear!

  55. Made these and they were great, though I think maybe I should have used a different salt. I used kosher, but I felt like they were way under seasoned. Maybe I’ll try table salt next time, or else just upping kosher. But otherwise, they are great. They make a pretty big batch–I got 16 generous sized rolls. They are definitely soft and pillowy. I did get interrupted while making them so I stuck them in the fridge for the first rise, and I shaped them and let them rise again the next day. I think the dough was easier to work with when cold, so I might just try that all the time. Thanks for a great recipe!

  56. I made your rolls a few weeks ago. Absolutely delish!
    Had to freeze them and use when needed and they were still really the best I had tasted! I just warmed them from frozen in the microwave for about 15 – 20 seconds and perfect!!!

    Have my second batch up to first rising in the linen cupboard and look forward to tasters this evening!
    Thanks for a really good recipe.
    But no thank you for the size of my midriff!!!!!!!

  57. I made these for Thanksgiving and they are by far, the best, squishiest most amazing rolls ever. You are so AWESOME for sharing! Thank you for taking the time and your generosity in doing so!

  58. When do we put this in the fridge to make ahead, is it after the first rise or the second? Couldn’t wait to make this as our bread rolls for Thanksgiving. Thank you.

    • Hi Ela,
      You can actually do either. You can put it in after mixing and then let it sit on the counter until it has come back to room temp and had it’s first rise then proceed as normal or rise-shape-refrigerate then come back to room temp and finish rising before baking. 🙂

  59. Wonder if these could be made with gluten free flour? Any idea? They look SO GOOD! Thanks.

  60. These we’re amazing! I’ve made them twice now and my family absolutely loves them. The second time I made them I rolled them into crescents, they were gone by the morning. Thank you

  61. I made these for Thanksgiving dinner, and EVERYONE lived them, even the ones that don’t eat much bread. These are definitely my new roll recipe. Yummy! Thank you for sharing.

    • Did you??!! Ugh, it has been such a long day as the site went down for a bit and I’ve been trying tofix it. Thank you so much for taking the time to let me know. You totally made my day!!

  62. Hello! I’m looking to get a head start on Thanksgiving baking and wonder if your rolls freeze well? Thanks!

  63. Hello! I’m looking to get a jump on Thanksgiving cooking and wonder if your potato rolls freeze well after baking? Thanks!

  64. What potato flakes where do you find them

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  67. We seriously FLY through potatoes roll at home, and yet, I never thought to make them. Doh. Bookmarking this for a weekend project! P.S. so happy I found your blog!

  68. My hubby loves potato rolls, but I’ve never made them. I think he would marry me all over again if I made these. Thanks for a great recipe!

  69. Approximately how many rolls does this recipe make?? Thanks~~they look fabulous!

  70. These look absolutely wonderful Carrian!

  71. Ha! My friend and I were just talking about all this the other day and how spoiled kids are nowadays! I will never forget my first online experience. So. Very. Slow! (I was JenAngel79 🙂

    Can’t wait to try these. How many does this recipe yield?

  72. Saw you on Studio5 yesterday! Congrats! Looks like a yummy roll!

  73. I can totally remember a time when computers were slow as molasses, but I don’t remember my screen name now. How funny to think back in time to the huge tv’s and phones with cords on them!
    I love that these rolls have potato in them…my hubby is a huge carb fan so I will have to try these sometime for him. Now I am off to watch you on Studio 5…how fun that you got to do that!!!

  74. I love how something so basic looks sophisticated by being tied into a knot. So cute!

  75. The bread-aholic in me can not stop drooling over these gorgeous knots. So buttery, mmmm.
    Would lobe if you bring them to my bread round-up

  76. You were so cute on KSL. The rolls look light as air.

  77. Totally going to make these–and not let Madison try it because she seems to be outdoing me lately in the kitchen. 😉

  78. How funny that you remember your AOL screen name! I don’t – but now I wish I did. I adore potato bread – you can bet that I’ll be trying these!

  79. How about remembering when there was no internet, or computers, or VHS or DVD 🙂 I got my first cell phone a few weeks after my second child was born….and not because we were avoiding cell phones but because they more or less didn’t exist. Ok, I am finished dating myself 🙂 I have been looking for an easy to make soft dinner roll and it looks like this is it. We love potato bread and I think these rolls are going to be a keeper. Thanks, Carrian.

  80. These looks so fluffy and wonderful! We are huge bread and roll people at this house, these would disappear quickly!

  81. Oh Goodness!… These look so dangerous to have around the house. I could probably put away 4 of those babies… and that’s if I were showing some restraint… 😉

    But with Easter right around the corner… I’ll definitely give this recipe a try. I can’t wait to try one straight from the oven.

  82. These would be totally addicting to me! I love potato rolls SO much. And OMG I know exactly that phone you’re talking about!

  83. Ive seen recipes for cinn rolls and various dinner rolls using potatoes (mashed, sweet, and just flakes) and your rolls are stunning! My husband would go NUTS for these! Pinning!

  84. Can’t wait to try these out this week end. Nothing is better than potato rolls/bread!

  85. I need to sink my teeth into one of these potato rolls right now! yum

  86. These look so yummy. I can already imagine how delicious they taste right out of the oven! And your dial up imitation was flawless hahaha!

  87. Oh yes, I remember the days of dial-up internet and our first cordless phone (how cool was that?!)

    These rolls look so tender and soft. I might have to serve them with our Easter dinner.

  88. Oh, I’m definitely saving this recipe for our next big family dinner. YUM.

  89. These really are the BEST ROLLS EVER. And I mean EVER. I have had your recipe for a long time now, and every time I make them I get rave reviews. I made them for a dinner I helped a friend cater, and several people kept coming back for…..more rolls! They commented that the rolls were like dessert. Thank you for sharing this. If you are thinking of making them, do it! you can’t go wrong. And they are so easy to make.

  90. I’m a total bread-aholic and these little rolls look deliciously amazing!

  91. Does anybody ever try your recipes?! Cause I always just see that “looks” so good! I try lots of your recipes and they taste great! These rolls are AWESOME! The best I have ever had. I made them for Conner's birthday dinner and I fed 20 people with like four left over. They were so huge and still I got around 26 or so rolls. DELICIOUS!

  92. Thanks for your comment on my cake. It really was delicious and so easy. You should try it sometime. Thanks for the advice on the rolls. I’ll just wait to make them for a family dinner or something when I can make a full batch. Can’t wait!

  93. I’ve always wanted to make my own rolls from scratch, but always found it intimidating since most of the time I’d be making them for a holiday get together. Those look so good, I’m going to have to try!

  94. We have halved the recipe, and while it does work I always think it is a little different. So, we will make the whole batch, but make the rolls bigger and then invite someone over. So this fed 4 with about 5 left over. Not too bad!

  95. These look great. I’m going to have to try these. Have you ever halved the recipe?

  96. These look delicious!

  97. I don’t know if these are the best, my dad makes some mean potato rolls…ha! JK-these look WONDERFUL!

  98. We love potato rolls, but I haven’t made them at home. This sounds like a great, easy recipe.