Potato Rolls

The addition of instant mashed potato flakes gives these rolls a tender, light, and moist texture. 


  • 1 pkg (16 oz/453 g) hot roll mix (including yeast packet)
  • ⅓ cup (75 mL) instant mashed potato flakes
  • 1 tbsp (15mL) granulated sugar
  • 1 cup (250 mL) hot water (120°-130°F/49°-54°C)
  • 2 tbsp (30 mL) butter, softened
  • 1   egg, beaten
  •  Flour for dusting
  •  Oil for brushing
  •  Homemade Lemon-Rosemary Butter (optional) see Cook's Tips


  1. Combine the hot roll mix, contents of yeast packet, potato flakes, and sugar in a large mixing bowl. Stir in the hot water, butter, and egg with a wooden spoon until the dough pulls away from the sides of the bowl. Then turn the dough out onto a lightly floured surface and knead for 5 minutes or until it’s smooth, adding more flour if needed. Cover the dough with a large bowl and let it rest for 5 minutes.

  2. Meanwhile, brush the inside of the Stone Rectangular Baker with oil. Preheat the oven to 375°F (190°C).
  3. Divide the dough into 15 equal pieces then shape into balls and place them in the baker. Cover the balls with a plastic wrap and towel. Let them rise in a warm place (80°F–90°F/27°C–32°C) for 30 minutes or until they are nearly doubled in size.

  4. Bake, uncovered, for 18–20 minutes or until they are golden brown. Let the rolls cool for at least 30 minutes. Serve with Lemon-Rosemary Butter, if desired.


  • 15  servings

Nutrients per serving:

 U.S. Nutrients per serving: Calories 140, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 23 g, Fiber 0 g, Sugars 3 g, Protein 5 g

Cook's Tips:

These rolls can be made 2-3 days in advance if they are stored in an air-tight container. Or freeze the rolls in a freezer-safe resealable bag. To reheat the frozen rolls, thaw the rolls in the refrigerator overnight and then rest at room temperature for a couple hours. Reheat them in the oven for 3-5 minutes, or until they are warmed through.

Homemade Lemon-Rosemary Butter:  Pour 1 cup (250 mL) of room temperature (66°F-70°F/19°C-21°C) heavy whipping cream into the Whipped Cream Maker. Put the lid on and pump the handle for 30-60 seconds or until resistance is strong and solids are formed. Remove the plunger and scrape off the butter from between the pieces using a table knife. Place the butter onto the center of a double-layered cheesecloth. Squeeze out the excess liquid. Add the butter solids to a small mixing bowl. Stir in ½ tbsp (22 mL) of finely chopped fresh rosemary, ½ tsp (2 mL) of lemon zest, and ⅛ tsp (0.5 mL) salt and then mix well. Serve immediately or refrigerate until ready to serve.

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