Potato Rolls with instant mashed potatoes

These Potato Rolls are made with instant mashed potatoes for a light and fluffy texture. Brushed with salted butter, they're absolutely delicious fresh out of the oven, but they also stay soft and pillowy for days.

  • Author: Renee Rendall
  • Prep Time: 30
  • Rising time: 120
  • Cook Time: 25
  • Total Time: 3-5 hours
  • Yield: 16 rolls 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Units Scale
  • 1 cup whole milk
  • 43 grams (1-1/2 ounces) unsalted butter
  • 373 grams (2-3/4 cups) all-purpose or plain flour
  • 20 grams (1/3 cup) potato flakes for instant mashed potatoes
  • 5 grams (2 teaspoons) salt
  • 42 grams (3 tablespoons) sugar
  • 7 grams (1 envelope) instant yeast
  • Melted butter for brushing, optional


  1. Add the milk and butter to a small saucepan and heat until the mixture reaches 110-120 F (43-48 C).  Remove from heat.
  2. Add the flour and potato flakes to the a mixing bowl. I use my stand mixer with the dough hook for this. Give these a quick stir to combine, then the remaining ingredients to the mixing bowl and stir again. With your mixer running on its lowest setting, stir in the warm milk and butter. Mix until combined, then just toss a dish towel over your mixer to cover the bowl and walk away for 20 minutes to let the dough rest. If you're doing this by hand, stir in the milk and butter, cover the bowl, and let it rest.
  3. Next you'll knead the dough until smooth, about 5 minutes by machine or 7-10 minutes by hand. I just remove the mixing bowl from the machine, pull out the dough hook, and let it have its first rise in the bowl. If you're working by hand, add your dough back to your mixing bowl. Cover and allow the dough to rise for an hour or two until doubled in size. 
  4. When it's risen, carefully turn your dough out of the bowl onto a lightly oiled worktop. Use a bench scraper or a dull knife to divide the dough into sixteen roughly equal pieces, then roll each piece onto a ball. Place the dough balls in a 13x9 inch baking pan. Cover the pan, and allow the dough to rise for another hour or two.
  5. About 20-30 minutes before the end of your rise time, preheat your oven to 350 F (175 C).
  6. Bake your rolls for 20-25 minutes or until lightly golden and puffy. Brush them with a bit of melted butter right after removing them from the oven for optimal awesomeness. 
  7. Serve warm and store leftovers in an airtight container. 


Keywords: potato rolls, dinner rolls

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