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.
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. 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.
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.
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 one is way easier (no kneading) and in our opinion, much tastier.
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. 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. They literally melt in your mouth.
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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.
The BEST Potato Rolls Recipe
- ¾ Cup Sugar
- 1½ Sticks (3/4 Cup) Land O'Lakes Unsalted Butter
- 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
- 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- 6½ 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 3 parts.
- Roll out one portion at a time to ½" thick and butter ½ 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. 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)
Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed.
Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get.
The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway.
These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.