Fluffy Make Ahead Dinner Rolls – Soft and tender dinner rolls made with mashed potato flakes for softness. These buns can be prepared the day before. Put in the fridge and bake the day of.
I’ve always loved dinner rolls. I don’t know what it is about them. They are definitely best when warm and you slap a little butter on there. You see it steaming and then melting as you pop a piece into your mouth. Yum!
To me a Thanksgiving meal can’t be complete without dinner rolls. Up until 2 years ago it was always a grab and go from the grocery store. That was until I decided to conquer breads making at home. I’ve been baking ever since. It’s not always been without mistakes but it definitely has been fun.
Mondays are typically my bread baking day. But a change in the schedule this fall doesn’t allow me to be home every Monday. So I feel like I’m missing out on my routine. But I try to squeeze different breads in here and there.
This particular recipe I adapted from a local Amish cookbook I have. It used shortening which I tend to avoid. But butter was easily included. I also swapped out mashed potatoes for the potato flakes which I don’t just have sitting around typically.
If you don’t have a favorite dinner roll recipe give it a try. If you’ve never made homemade dinner rolls before what’s stopping you? It’s not difficult at all especially if you have a mixer to do the kneading for you. Let me know if you try it for the first time and what your thoughts are.
Love and blessings,
Fluffy Make Ahead Dinner Rolls
- 1 1/4 cup milk + 1-2 additional tablespoons if needed
- 1/4 cup unsalted butter softened
- 3/4 cup mashed potato flakes
- 1 egg
- 1/4 cup sugar
- 3 1/2 - 4 cups flour
- 1 teaspoon Kosher salt
- 1 Tablespoon instant yeast
- In a mixing bowl combine milk, butter, mashed potato flakes, egg, sugar, salt, 3 1/2 cups flour and yeast. Fitted with dough hook mix just until combined.
- Switch to paddle attachment and knead for 6-8 minutes or until smooth and soft without being too sticky. Dough should clear sides of bowl while sticking slightly to the bottom. Add additional flour one tablespoon at a time if too wet. Add additional milk 1 tablespoon at a a time if too dry. This is a tougher dough. Remove from bowl. Using heel of your hand knead briefly until it forms a nice round ball.
- Place dough in a greased bowl and let rise until doubled.
- Separate dough into 16 equal pieces. Using the heel of your quickly and firmly roll each piece around in circles until it forms a tight little ball. Arrange rolls in 4 rows of 4 each in a greased 9 x 13 pan.
*To make ahead: Cover immediately with plastic and refrigerate for up to 24 hours. Remove from refrigerator and let sit at room temperature 3-4 hours to rise before baking. Bake as directed below.
*To make immediately: Let rise until doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown. Remove from pans to cool on wire racks.
Adapted from a recipe in a local Amish cookbook.
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