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Potato Rolls


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  • 3/4 c sugar
  • 3/4 c unsalted butter
  • 3 c scalded milk (instructions below)
  • 1 c potato flakes
  • 1 T salt
  • 4 eggs
  • 1 T instant yeast or 2 T regular yeast
  • 7 c flour
  • 1/3 c additional butter, softened


Preparation time 20mins
Cooking time 200mins
Adapted from


Step 1

Heat a med sauce pan over med heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There be a little layer of the milk skin on the top. Remove from heat and add the sugar, butter, flakes, and salt. Stir thoroughly and allow to cool to luke warm.
Add the yeast, stir and then add the eggs, stirring until 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 6-6 /12 c flour. Not like bread dough, its supposed to be sticky.
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 1/2" thick and butter 1/2 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 cooke sheet and cover with a towel. Let rise for 1-2 hours or until doubled in size.
bake at 350 until golden brown. 14-20 min.


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