1. Home >
  2. Recipes >
  3. Tender Potato Rolls

Tender Potato Rolls

  • Servings: 20 - 24 rolls

Here's the updated version of an old-fashioned classic. Instant mashed potato flakes stand in for cooked potatoes, yet keep the moist velvety texture that makes potato rolls so popular. Take easy to the next level and bake the rolls in Reynolds® Bakeware. The sturdy nonstick pans come three to a package—enough for the two pans of rolls with an extra for another event. Need to cook ahead? Bake the rolls in Reynolds® Bakeware, cover, and freeze for up to two weeks.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 3 to 3 1/2 cups bread flour or all-purpose flour
  • 1 package active dry yeast
  • 3/4 cup water
  • 1/2 cup milk
  • 1/3 cup shortening
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/3 cup packaged instant mashed potato flakes
  • 1 egg
  • Reynolds® Bakeware


Step 1

In a large mixing bowl stir together 1 cup of the flour and the yeast. In a medium saucepan heat and stir the water, milk, shortening, sugar, and salt just until warm (120 degrees F to 130 degrees F) and shortening almost melts. Stir in the potato flakes. Let stand for 1 minute. Add milk mixture to dry mixture along with the egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Step 2

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (about 1-1/4 hours).

Step 3

Punch dough down. Turn dough onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Lightly grease two Reynolds® Bakeware 8x8-inch pans.

Step 4

On a lightly floured surface, roll each portion of dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round cutter. Place rolls in prepared pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).

Step 5

Bake in a 375 degree F oven for 15 to 20 minutes or until golden. Immediately remove rolls from pans. Cool the rolls on wire racks. Makes 20 to 24 rolls.

Back to top


Back to top