The World’s Best Potato Rolls will ruin you. You’ll never want to make frozen rolls again after having these buttery, delicious, pillowy soft dinner rolls.
The Recipe for the World’s Best Potato Rolls
You think I’m kidding. I dare you to find a better recipe! Every time I make these people beg for the recipe and say, “These are the best rolls I’ve ever had.” I made them for my husband the first time last week and when he bit into one his eyes lit up like a little kid at Christmas! He was in love! They’re just so unbelievably soft it’s like a cloud! A warm, buttery cloud. Cloud Rolls. I don’t think I’ll be able to handle Thanksgiving this year with these rolls and my Ultimate Pecan Pie Bars.
What is a Potato Roll?
Potato rolls have potato flakes in them! I use the Bob’s Red Mill brand of potato flakes because that’s the one I can easily find at Walmart’s and other grocery stores. I just get a bag and it lasts me for several batches of these rolls. Plus, if you’re ever in a pinch the potato flakes make great instant mashed potatoes! But will these rolls taste like potatoes? No. They just make the texture extra soft and pillowy. They really are dreamy and the perfect dinner roll for Thanksgiving, Christmas or any occasion.
This is what your workout was for. Lather on that butter! Okay, they’re great even without the added butter out of the oven but I just prefer it because then I don’t add any butter when I eat them. These with jam is heavenly!
How to make Potato Rolls
The dough is quite loose, but don’t fret! If it’s too sticky when you start to roll it out later, just add flour then! Oh, and you do not need a bread hook! I don’t even know why I used it this time because I usually just use my normal paddle. But you can also mix by hand!
After the dough rises you’ll separate the dough into 3 parts and roll each one out into a circle like a pizza. Try to get it somewhat thin so your crescents will have more layers.
Then cut it like a pizza and roll each “slice” from the long end (where the crust of the pizza would be) to the tip to form your crescents. I’m obsessed with this pizza/dough cutter. It comes with a covering for the blade so I don’t risk cutting myself in the drawer!
Then place on a greased baking sheet and let rise again. This photo is from after the second rise.
I wish you could taste these through the screen. We make these for Thanksgiving and we always run out! Each batch makes more than 30 rolls but somehow they just disappear! Enjoy the World’s Best Potato Rolls!
Yield: 36 rolls
Adapted from Oh Sweet Basil who introduced me to this incredible, to die for recipe.