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.
Cordless Home Phones
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.
Dial Up Internet
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”
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
Aol Chat
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.
Every Holiday Needs a Killer Roll Recipe
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 potato roll recipe is way easier (no kneading) and in our opinion, much tastier.
Can You Make Potato Rolls Ahead of Time?
Yes! You can make potato rolls ahead of time!
- Method 1 is making the dough, covering it in a bowl with plastic wrap and allowing it to sit in the fridge over night. The next day, set the bowl until no longer chilly and proceed as normal.
- Method 2 is to allow the dough to rise, roll out the dough on a cookie sheet and then cover in plastic wrap and rest in the fridge overnight. Place on the counter to take the chill off for an hour or two and then bake.
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
OR
Freeze the rolled out dough on a cookie sheet then store in freezer bags in the freezer for up to 1 month.
How to Make Potato Rolls
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.
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.
How to Shape Like Crescent Rolls
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.
How to Clean Up Dough
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.
We use these dehydrated potatoes as they seem to give the best flavor and texture.
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.
We bake everything on a silpat; cookies, rolls and even loaf breads cook evenly and without sticking! No spray needed!
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.
I love glass mixing bowls, but the truth is, everyone should have good stainless bowls in all sizes and these are great ones.
More delicious SIDE DISHES you’re sure to love:
- Brazilian Coconut Rice
- Macaroni Salad
- Sweet Cornbread
- Wild Rice and Chickpeas
- Instant Pot Refried Beans
- Herbed Focaccia Bread
- Cilantro Lime Cauliflower Rice
- Best Mashed Potatoes
- Easy 7-Up Biscuits
- Grilled Corn
- Best Baked Beans
- Southern Macaroni and Cheese
- All our SIDE DISH recipes!
More BREAD SIDES You’ll Love:
The BEST Potato Rolls
The BEST Potato Rolls
Description
Ingredients
- 3/4 Cup Sugar
- 1 1/2 Sticks Land O'Lakes Unsalted Butter, 3/4 Cup
- 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
Instructions
- Heat a medium sauce pan over medium heat and add the milk.
- 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.
- Remove from heat and add the sugar, butter, potato flakes and salt.
- Stir thoroughly and allow to cool to luke warm.
- Add the yeast, stir and then add the eggs, stirring until they are mixed in.
- Place the flour in a large bowl.
- 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.
- Cover the bowl with a towel or saran wrap.
- 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)
Notes
Nutrition
Recommended Products
JW
Can I use Roasted Garlic Idahoan Instant Potatoes (or other flavors to change up the taste)? Or, do the instant potatoes have to be plain? Thanks in advance.
Sweet Basil
They can have flavors. That is a great idea! No I’m going to have to try it!
mike kopchik
I can not find a link to your video anywhere on this posting, could you please tell me where to look?
Sweet Basil
Shoot! I will get that added back in. In the meantime, here is a link to it on Facebook: https://www.facebook.com/OhSweetBasil/videos/1511464135551706/
Betty
Hello, I made the rolls. Very, very delicious. My question: very soft and sticky, used the 7 cups of AP flour. Mixed in a mixer. They spreaded during the rising process. What did I do or should do. Thanks.
Sweet Basil
The dough is very soft and sticky on the first rise. Then you should add enough flour when you shape them to make them easy to handle by hand. It sounds like you made them correctly.
Vicky
I made these rolls last year for Christmas Eve dinner and they were a hit, I’m making them again today for thanksgiving dinner!!! If you haven’t try them please do, they are amazing.
Sweet Basil
Thank you so much Vicky! How were they this year??
Joyce Perkins
I’ve made these several times. They are absolutely amazing. Question for you. Can you use this dough to make cinnamon rolls?
Sweet Basil
Yes, they are amazing!!
Rebecca Pearson
HELP, I’m making them for Thanksgiving tomorrow and my dough more than doubled in the first rise IN the refrigerator. IF I wait to roll and shape them tomorrow, will the dough keep rising and be less effective on the second rise? Should I go ahead and shape them and let rise again?
Would love to hear from you tonight, but may not be realistic! They look amazing and I’m excited to finish them. I DO like to fresh bake my rolls on Thanksgiving not reheat!
Sweet Basil
Hi Rebecca! I think I emailed you, but I will answer here just in case other people run into the same issue. You can move your dough to a bigger bowl if you’re worried about it overflowing the bowl. If not, then just led it ride, the dough is very forgiving and should be just fine!
Kim
Help! I made these rolls recently and they truly are the BEST rolls I’ve ever had! I’ve decided that I need to look no further for a “keeper” roll recipe. This is it. So when I made the rolls the first time everything went smoothly, without a hitch, and they turned out beautifully. I’m trying to make them again just like I did before, but I keep hitting a snag with the first step. I’m using the potato gems that you recommend. I’m using the same can of them that I used a week ago, but when I stir them into the scalded milk along with the butter, etc., the potato gems aren’t breaking down. They’re staying in the same little nugget form that they start out in. I’ve tried this step three different times, and the potatoes just won’t break down (or “dissolve”). I thought maybe I wasn’t letting my milk get quite hot enough, so I’ve tried letting it cook as long as possible without coming to a boil. I thought maybe if I check for the skin with my wooden spoon more frequently that would kind of be enough action to sort of “stir” the milk and let it cook longer. I’ve tried using softened butter instead of cold butter, trying to keep the mixture as warm as possible. I’ve tried stirring the potatoes into the milk for a bit before adding the butter, sugar & salt to see if they’ll break down, but they just won’t do it no matter what I try. Like I said, the first time I made them everything worked out perfectly. Do you have any troubleshooting ideas?
Sweet Basil
Hi Kim! Sorry for the delayed response. Sometimes the potato gems don’t dissolve completely. It’s no biggie. Proceed with the instructions as written and it will work out just fine!
Diane Longoria
Hi there, these look AMAZING! I want to make these for Thanksgiving, and I am a bit of a detailed, type cook. 🙂 In your video and in your recipe, you say to make the 4 circles of dough, butter two, and sandwich them so you will have two butter-sealed circles. In the video, you then make each circle into 8 pie slice wedges. This will make a total of 16 and not 32, yet it seems in your comments and in the recipe description is says 32. Is it 16 for the crescent shape, and 32 if you are making the knots? Also, when you roll these into circles for the crescent type shape, should each circle be 1/2″ thick as well? One more question! The recipe says to put the flour in the bowl, and then add the liquid mixture. You say sometimes you only use 6- 6 1/2 cups of flour. Do you put 6 cups in and stir in the liquid mixture, and then keep adding flour until you reach the slightly sticky dough consistency? I realize you will get a bit more in when you roll out the dough on a floured surface. I would like these to turn out right the first time, so I love to get every part of the recipe correct. Thank you for taking time to respond and share the recipe!
Diane Longoria
Ok, answering my own question in case anyone else is wondering. So these turned out just as wonderfully as described; can’t wait to take these over to Thanksgiving dinner tonight! I found to make the crescent rolls I should roll the 4 dough balls into 14″ circles, butter two of them with softened butter, carefully place another unbuttered circle onto each buttered one, and then cut into 16 wedges each with a rolling pizza cutter. Place these a couple inches apart on 2 large greased light-colored baking pans. (At least 11″ X 16″) Makes 32 large, fluffy and buttery rolls!
Sweet Basil
Hey Diane! I saw the response you left answering your own question! Thank you so much for coming back to add that great feedback! Yes, if you are doing the crescent roll methods, cut each circle into 16 wedges, so you end up with 32. Yes, each circle should be 1/2 inch thick after you roll them out. Add 6-6 1/2 cups of flour to the liquid mixture and let it rise, then you will use more flour when you roll out the dough. So glad you enjoyed them!
Leslie
Hi!
Would omitting the sugar affect the dough in any way other than flavor? I’d like to make them without the sugar. TYIA
Leslie
Sweet Basil
Hi Leslie! The sugar is pretty crucial to this recipe. The sugar feeds the yeast and helps activates it which makes the rolls nice and fluffy. The sugar also helps them get golden and adds to the flavor. You could try reducing the sugar, but I wouldn’t omit it completely.
Grace Kasal
I made these rolls today and was amazed at how quickly and effortlessly they come together. I am going to make the dough into hamburger buns for my family tonight. The only question I had was how to measure the instant mashed potatoes in comparison to the flakes. The pkg. said 3 Tablespoons equals 2/3 cup prepared, so I put in 1/2 cup of the instant. I could not find anywhere on the internet to help me, so I had to give it my best guess and. I know that using too many potatoes can ruin the out come. I was also happy about the size of the recipe. I have a similar recipe and it calls for 13 cups of flour and not as many eggs. Thank you.
Sweet Basil
Hi Grace! I’m a little confused by your questions. If you have instant mashed potato pearls/flakes/powder, it will be the same measurement as listed in the recipe – 1 cup. Or were your potatoes already made? Glad you enjoyed the recipe!
big mike
I have a medical restriction so I can’t use prepared foods, I’d like to use potato flour instead of instant potatoes and if possi9ble, how much should I add, where or when?
Sweet Basil
Hey Mike! Using potato flour won’t work here, but you could use mashed potatoes. Use 1/3 cup of mashed potatoes.
Mandy @ South Your Mouth
These look insanely and easy too! I can’t wait to try them!
Sweet Basil
You’re going to love them Mandy!! Xoxo!
Karla
Love that these don’t require any kneading. So easy and tender!
Sweet Basil
I am all about no kneading!! Thanks Karla!
Erin
These are so perfectly fluffy!
Sweet Basil
Thanks Erin! They are perfect every time!
Madeleine
What are potato flakes?
Sweet Basil
They are the dehydrated potatoes you can buy to make instant mashed potatoes. You can buy them in a box and they are usually near the rice at the grocery store.
Lori
I am making these right now, but had a question about salt – is it really 1Tablespoon or is that a typo and should be 1 teaspoon? Seems like an enormous amount of salt. I put bout 1/2 Tablespoon and they will either not be salty enough or still overly salty! Thank you!
Sweet Basil
It really is 1 Tablespoon, but everyone tastes salt differently so feel free to play around with it.
Lori
It definitely needed the full tablespoon of salt. I am not a proficient baker, so didn’t realize that with 8 cups of flour, it would need that much salt. That was the only thing lacking from these delicious rolls. They were very easy to make and were light and delish straight from the oven! The recipe makes a large amount. I shaped in crescents, knots, and cloverleaf. The crescents were our favorite. Thank you for this recipe!
julie davidson
Would it be ok to use king arthur bread flour or will they not be as light as AP flour?
Sweet Basil
Hi Julie! You definitely want to use AP flour. Bread flour has different protein and gluten that will change the texture and awesomeness of these rolls.
Sommer
Sooooo soft and delicious. These are the perfect rolls!
Sweet Basil
Aren’t they so dreamy?! They are our favorites!
Beth Pierce
These rolls are so good. My family just loves them! Thank you!
Sweet Basil
You’re so welcome! They are favorite in our house too! You can’t beat a fresh, warm homemade roll!
Janice Armstrong
I former sister-in-law had a recipe very similar to this. She would mix the dough up and put it in a huge tupperware bowl. She kept in in the fridge and would just pich off the dough and bake what number she needed. The remaining dough put back in the fridge for another meal. She cooked them that way until the dough was all used. I’m guessing, but it probably lasted 3-4 meals. Could I do that with this recipe?
Sweet Basil
That’s so awesome! I’ll have to try that! I haven’t done it before so I can’t advise until we’ve tested, or let us know if you try it.
VIOLA SMITH
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.🤔
Sweet Basil
Hi, you certainly can!
Summer
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?
Sweet Basil
Oh I’m sure they would and can’t wait to hear how it goes!
Jeanne
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!
Sweet Basil
You can use about 1/3 cup mashed.
Rebecca
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.
Sweet Basil
Ooops, sorry that I missed this. We linked to the brand we prefer to get through amazon, but you could use the instant mashed potatoes if that’s what you have. 🙂
Rebecca
Can this recipe be cut in half? I don’t need 32 rolls thanks!
Sweet Basil
It definitely can, thanks for checking!
TovaCohen
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!!!
Sweet Basil
Wait, pepper?! What a great idea! Totally going to try that. Thanks for the idea!
Margo
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?
Sweet Basil
Hi Margo, yes that’s right.
Brandy Ebaugh
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
Sweet Basil
Hahaha!! Rolls forever!!!
Pickyeee
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!
Sweet Basil
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!
Margo
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!
Sweet Basil
It all depends on what shape you’re making them in. We’ve separated the two in the recipe to better understand.
Margo
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?
Sweet Basil
You can use the packets, but still measure everything out and stick with the instead bread machine yeast versus the dry active. 🙂
Jana
Would these work Parker house style? I tried them the rolled up way and they are so good!
Sweet Basil
I haven’t tried it but I imagine so!
shawnna
hey girl- these rolls look so yummy!
Carla
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!!
2pots2cook
Sweet Heaves ! You make miracles people ! Will do ! Thank you !
ColleenB.~ Tx.
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
Sweet Basil
I haven’t used that flour before so I’d love to hear how that goes. I leave them on the pan. 🙂
ColleenB.~ Tx.
This link can explain the difference in flours much better than I could.
https://www.bonappetit.com/story/difference-bread-all-purpose-cake-pastry-flour
For me; I prepare using bread flour in my homemade breads more so than AP flour
Sweet Basil
oh yes, we know what they are, we just haven’t used them in these rolls as all purpose has worked best for us.
Jasna
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.
Sweet Basil
That sounds amazing!!!
Andrea McGee
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!
Sweet Basil
Hi Andrea,
It’s just all-purpose flour. Good luck, I know you’ll love them!
Tristen
Just FYI none of the amazon links work for your items you used! I keep trying to see which potato flakes you use! Thanks!
Sweet Basil
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.
Jasna
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.
Sweet Basil
We do a cheese version all the time! Please let me know how it goes with ham!
Jasna
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.
Sweet Basil
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!!!
Sally
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?
Sweet Basil
Hi Sally,
Unfortunately we haven’t had much success doing that. 🙁
Gary Scott
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
Sweet Basil
That is correct!
Sue
Just made them for the second time….delicious!
Sweet Basil
Sue,
I’m so glad to hear that!! Have you tried the orange rolls? They are so good too! We have them listed here on the site but let me know if you need a link!
Mary Clark
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. 😉
Megan
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!
Ellen
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!
Sweet Basil
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. 🙂
Jean
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.
Sweet Basil
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. 🙂
Carol
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
Sweet Basil
Oh I’m just thrilled!!! Carol, that is such a sweet compliment and thank you so much for having taken the time to leave it.
Andrea Marquez
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!!!!
Sweet Basil
YAY!!!!! Best. Comment. Ever. Haha! Thanks for the love! xoxo!
Erin
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?
Sweet Basil
Yes, absolutely! Just make sure you don’t get any garlic ones, haha. The instant potatoes are the same.
Madalaine
Can you freeze these before baking to keep some for another day? I am making these today.
Sweet Basil
I’m so sorry we missed your comment. You can freeze the dough on a baking pan, place in a zip top bag and place in the freezer, but please allow 3-5 hours (depending on how warm the room is) to thaw the dough, then let them rise before baking.
Jeanette Witherington
How long can you keep the freshly made/unbaked rolls in freezer before baking?
Sweet Basil
Hi Jeanette, we’ve kept them in there for two months and they were fine, but probably not any longer than that.
kathleen
Do you use all purpose flour or bread flour
Sweet Basil
Hi Kathleen, We only use all-purpose flour in these rolls. In fact, I’m editing a video for them and hope to have it up on Sunday in case anyone needs it so stay tuned!
Kara Murray
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!!
Sweet Basil
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.
or
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 🙂
Kara Murray
Thank you!!! Option Number 2 seems to save the most time on Thanksgiving Day! And my 7 year old will love helping to shape the knots! One option isn’t better than the other is it?
Sweet Basil
Kara,
I don’t think so. We tend to prepare ours and put the pan in the fridge versus the dough bowl just to have less to do the day of.
Kara Murray
Thank you so much!
Alma atmosfera
Hello, where can i buy potato flakes ir any ither replacement for this? Thanks!
Sweet Basil
Hi Alma,
Potato flakes are sold in the boxed foods section of any grocery store 🙂
Penny
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!
Sweet Basil
Penny,
We are so thrilled you came back to let us know. Thank you so much!
Ally
Just wondering if there is aa brand of potato flakes you prefer to use.
Sweet Basil
We like to use Augason Farms 🙂
Saki
Hi Cami. What are potato flakes? I’m from South Africa. Is it not possible to use mashed potato instead?
Sweet Basil
They are dehydrated potatoes and we have yet to make it successfully with mashed potatoes but if it works for you let us know!
Cami
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!!
Sweet Basil
Hi Cami, we get anywhere from 24-30 rolls however it all depends on size. I like everyone to have 2-3 rolls so I tend to make a double batch to feed a crowd.
Suzanne
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.
Sweet Basil
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!
Jen
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!
Jen
Ack, sorry I meant to say I got 2 pans of 16 rolls each, so 32 total.
Sweet Basil
Hi Jen, it should be regular salt. If you use kosher the amount should be doubled. 🙂
Jen
Ah, that was the problem then. Thanks for the tip! 🙂
Sweet Basil
You’re so welcome!
Val
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!!!!!!!
Sweet Basil
Haha, I totally understand that! We had to start only making them on Sundays to control how much we were eating. lol. Thank you so much!
WendyK
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!
Sweet Basil
Wendy, best comment of the week. You’ve made our day, so thank you so much!
Ela
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.
Sweet Basil
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. 🙂
SA Matthews
Wonder if these could be made with gluten free flour? Any idea? They look SO GOOD! Thanks.
Sweet Basil
You could certainly try it though I have not so I can’t guarantee results.
Cherie
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
Sweet Basil
I’m so glad you enjoyed them! And now I’m craving rolls, haha!
Lora
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.
Sweet Basil
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!!
Renee H.
Hello! I’m looking to get a head start on Thanksgiving baking and wonder if your rolls freeze well? Thanks!
Renee H.
Hello! I’m looking to get a jump on Thanksgiving cooking and wonder if your potato rolls freeze well after baking? Thanks!
regina
What potato flakes where do you find them
ashley – baker by nature
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!
Sweet Basil
Yay, so glad you found me as well! Can’t wait to check out your site!
Wendy @ AMFT
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!
Sweet Basil
oh totally!!! THey are that amazing!
Julie
Approximately how many rolls does this recipe make?? Thanks~~they look fabulous!
Caroline @ chocolate & carrots
These look absolutely wonderful Carrian!
Jen
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?
Amber @ Dessert Now, Dinner Later!
Saw you on Studio5 yesterday! Congrats! Looks like a yummy roll!
Sweet Basil
oh my goodness! Thank you!!
Jocelyn @BruCrew Life
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!!!
Sweet Basil
Darnit! Wish you did! It would be so funny to laugh about all of our old screen names, although mine was super basic
Brian @ A Thought For Food
I love how something so basic looks sophisticated by being tied into a knot. So cute!
Sweet Basil
Totally! A knot changes everything and makes these so pretty!
Roxana | Roxana’s Home Baking
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 http://www.roxanashomebaking.com/braided-easy-egg-bread-recipe/
Barbara @ Barbara Bakes
You were so cute on KSL. The rolls look light as air.
Emily
Totally going to make these–and not let Madison try it because she seems to be outdoing me lately in the kitchen. 😉
Deborah
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!
Wendy
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.
Sweet Basil
HAHA!! I totally remember no DVD, but our first computer was when I was like 4, and it was a beast!!
Erin @ Dinners, Dishes and Desserts
These looks so fluffy and wonderful! We are huge bread and roll people at this house, these would disappear quickly!
Ann Le Yonce
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.
Dorothy @ Crazy for Crust
These would be totally addicting to me! I love potato rolls SO much. And OMG I know exactly that phone you’re talking about!
Sweet Basil
DO YOU?!! Hooray! That just made my day. haha
Averie @ Averie Cooks
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!
Sweet Basil
eeeek! Thanks, Averie! You MUST tell me if you try them. I’ll probably faint knowing you made a recipe of mine.
Mary
Can’t wait to try these out this week end. Nothing is better than potato rolls/bread!
Sweet Basil
Keep me posted!! They are seriously to die for!
a farmer in the dell
I need to sink my teeth into one of these potato rolls right now! yum
Maria Tadic
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!
Sweet Basil
They are soooo good straight out of the oven!
Cookin’ Canuck
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.
Sweet Basil
Cordless was way cool!! We could take it all over the house. I even remember getting an answering machine! Haha
Karly
Oh, I’m definitely saving this recipe for our next big family dinner. YUM.
Sweet Basil
Oh my goodness, I would just die if you made something of mine!!!!
Megan Parr
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.
Sweet Basil
mwah!! much love, friend!
Meagan @ A Zesty Bite
These rolls are so cute!
Sweet Basil
so fun all tied up!
Laurie {Simply Scratch}
I’m a total bread-aholic and these little rolls look deliciously amazing!
Sweet Basil
me too! It’s just so yummy!
Abby @ The Frosted Vegan
Potato +Rolls= Awesome!!!
Sweet Basil
and add in squishy. 😉
jared and megan
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!
The Bentley Family and Aussiemuminthekitchen
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!
Jen Suman
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!
Carrian
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!
The Bentley Family and Aussiemuminthekitchen
These look great. I’m going to have to try these. Have you ever halved the recipe?
Ashley
These look delicious!
Maria
I don’t know if these are the best, my dad makes some mean potato rolls…ha! JK-these look WONDERFUL!
Barbara Bakes
We love potato rolls, but I haven’t made them at home. This sounds like a great, easy recipe.