Potato Rolls

Potato Rolls


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Instant mashed potatoes add a rich texture and taste to these dinner rolls. Not difficult to make and a good way to have fresh rolls at the dinner table.

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Time needed

45 min preparation + 4 min cooking

Serving Size / Yield

4 servings


  • 1 pkg. active dry yeast
  • 2 Tbs. sugar
  • 2 tsp. salt
  • 1/4 C. buttermilk
  • 1 C. instant mashed potatoes powder
  • 4-5 C. flour
  • 1/4 C. soft butter
  • 2 eggs, room temperature
  • 2 C. warm water

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In large mixing bowl, combine yeast, sugar, salt, powder buttermilk, instant potatoes and 2 C. flour.  Add soft butter and eggs.  Add 2 C. warm water and beat until moistened.  Beat on medium speed for 2 minutes.  By hand, add enough remaining flour, 1 C. at a time, to form a stiff dough.  

Turn out on floured board and let rest 5 minutes.  Knead until smooth and elastic.  Put in greased bowl, turning to grease all sides.  Cover, let rise in warm place free from drafts until doubled.  Punch dough down.  Turn out onto lightly floured board and divide dough in half.  Divide each half into 12 pieces, form into smooth balls.  Place in 2 greased 9-in. round cake pans.  Cover, let rise in warm place free from drafts until doubled in bulk.  Bake at 400 degrees for 20-25 minutes until golden brown.  Remove from pans and cool on wire rack. 

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