Potato Flake Rolls
Today, we’re diving into the magic of Potato Flake Rolls.
What’s the secret ingredient? Believe it or not, it’s humble potato flakes! These little flakes work wonders, creating an incredibly moist crumb and a pillowy texture that’s simply irresistible. Forget dry, dense rolls—these are light, airy, and melt-in-your-mouth delicious. They’re perfect for soaking up gravy, accompanying any meal, or just slathering with butter and enjoying on their own.
I originally stumbled upon this technique years ago and it completely revolutionized my roll-making game. It’s a trick that turns good rolls into amazing rolls every single time. Once you try these, you’ll never go back to basic dinner rolls again!
Ready to bake up the softest rolls imaginable? Head to the full post for the complete recipe and prepare to impress everyone at your dinner table!
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 dozen 1x
- Category: Bread
Ingredients
- 3 cups milk
- 1/2 cup butter
- 1 cup potato flakes
- 1 1/2 Tbsp yeast
- 1/4 cup water
- 4 eggs
- 3/4 cup sugar
- 1/4 cup butter
- 1/4 cup powdered sugar
- 1 Tbsp salt
- 8 cups flour
Instructions
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Prepare Milk/Potato Base: In a glass measuring cup or small bowl, microwave the milk for 6 minutes. Add cup of butter (1 cube) and the potato flakes to the hot milk and stir. Let the mixture sit for a few minutes until the butter melts and the potatoes absorb the liquid. (Alternatively, heat this mixture on the stovetop.)
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Activate Yeast: In a separate cup, combine cup warm water and tablespoons of yeast. Do not stir. Set it aside to allow the yeast to activate.
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Combine Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the eggs, salt, sugar, powdered sugar, and cup of butter. Mix for about 1 minute.
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Mix Dough: Add the milk/potato mixture to the mixer and mix on the lowest setting until mostly incorporated. Add 4 cups of flour, one cup at a time, mixing for about 30 seconds after each addition.
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Add Yeast and Final Flour: Add the yeast/water mixture, then add the remaining 4 cups of flour, one cup at a time.
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Knead: Increase the speed to low and knead the dough for about 4–5 minutes. The dough will be quite sticky and moist.
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First Rise (Proofing): Spray a large bowl with cooking spray. Transfer the dough to the bowl, cover it with a lightly damp, thin dish towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
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Shape Rolls: Once proofed, sprinkle flour on a clean surface. For a croissant look, roll the dough into a -inch thick circle and cut it like a pizza, rolling each piece from the large end to the small. Alternatively, cut the dough into small rectangles.
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Second Rise and Bake: Lay the shaped rolls on a greased cookie sheet. Let them rise again for 10–15 minutes. Bake in a preheated oven at F for 10–15 minutes, or until lightly browned on the top and bottom.
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Finish: (Optional) Brush the tops of the hot rolls with a little melted butter and enjoy!
Notes
- Shape these rolls however you’d like! Any way they are shaped – they are delicious!
Keywords: Bread, Rolls, Potato Flake, Thanksgiving, Dinner
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