Classic Potato Rolls, fresh from the oven and made from scratch. These are absolute perfection and there's no kneading the dough. The mashed potatoes add great taste and texture. Enjoy them with a holiday dinner or your favorite weeknight soup or stew. Serve with bowls of Pinto Bean Chili, or alongside Chicken Spaghetti with Rotel or No Ketchup Meatloaf for classic comfort food combinations.
Ingredients to have on hand
- Russet potatoes
Easy to Make, No Kneading
What I love most about this recipe is its family history (see below). Plus, you don't knead the dough. All you "need" is a sturdy spoon and a large mixing bowl or mixer.
As an option, you can make these in two easy steps, or over two days - so serving fresh, hot classic potato rolls is a snap with any meal, any time.
Use Real (Idaho!) Potatoes
I know it might be tempting because instant potatoes are quick and easy to fix. But for the very best results with homemade potato rolls, always use fresh potatoes. Of course, since I live in Idaho, I will always recommend Idaho potatoes every time.
You may be surprised to know how many varieties of potatoes there are! Even the familiar russet potato has plenty of variations. The Idaho Potato Commission maps them all out beautifully for us. I prefer russets for this recipe, they have great flavor and make excellent mashed potatoes, which in turn, makes outstanding potato rolls.
Top Tips and FAQ
A few small lumps here and there are fine. But you do want to mash the potatoes until they are a soft and consistently smooth. Here's a quick tip to help avoid lumps.
Cook the peeled russet potatoes in boiling water until they are very, very soft. Drain the potatoes using a colander over the sink and cover the potatoes with foil.
Allow the potatoes to steam for about five minutes. The steam from the hot potatoes will help soften them. Place in a small bowl and mash with a fork or potato masher. These will become the fluffiest mashed potatoes ever.
Roll The Dough, Slice Like Pizza
This potato roll dough has a thick, soft texture - it's not sticky at all and it rolls out easily. Dust a cutting board with flour and roll out dough with a rolling pin until it's about a ¼ inch thick. I like to slice the dough pizza-style. Use a pizza cutter and slice the dough into wedges, then roll each slice into a cute crescent shape and place on a buttered baking pan.
Storing Classic Potato Rolls
This recipe makes about 30 rolls, and they are best served fresh on the day you bake them. But 30 rolls may be more than you need for one meal.
Here's great news! Just pop the baked rolls that you don't need into a plastic freezer bag. Label, date and place the bag in the freezer. These will keep beautifully in the freezer for several months.
Fresh from the Freezer
Here's what you do to serve frozen rolls. Remove the bag of frozen rolls from the freezer and let it defrost on the kitchen counter for a few hours. Remove the rolls from the bag.
Wrap in a bread cloth and warm lightly in the microwave on reduced power (about 50%) for about 2 minutes. These will be hot and tender. Just like they were on the day you baked them.
The Family Story
This is an Auntie's Favorite from my husband's family. According to my mother-in-law Odessa, this recipe originated with her sister-in-law Katheline who I'm told loved to bake these for holiday gatherings.
Over the years, these rolls have also been lovingly made by Aunt Linda and Grandma Fulwyler and now my sister-in-law Kristie has taken the lead in our branch of the family in keeping the tradition going. Thanks to all the Aunties who have had a role in these rolls 🙂 and Grandma Fulwyler for starting it all.
P.S. Check out the photo below from 1965 and all the aunts and uncles together for a family gathering in Rupert, Idaho at Grandma and Grandpa Fulwyler's house.
More Family Favorites
In addition to this family-favorite recipe for Classic Potato Rolls, I think you might love these recipes:
- Old Fashioned Chocolate Poundcake is another family recipe! We gobble up this cake so fast. Each bite is moist and chocolatey. The cakes seem to taste better after a day or so. No dry, old leftovers here.
- Perfect Pie Crust is a great recipe for anyone who doesn't love making pie crusts. Make this easy recipe once and you'll have plenty of crusts for many pies. (These are very freezer-friendly.)
- Crockpot Banana Bread, this one takes baking out of the oven and straight into the Crockpot! It's an easy and delicious way to use up ripe bananas and treat everyone to freshly baked banana bread.
- Butternut Squash Mac and Cheese, a creamy and satisfying combination of squash, cheese and pasta. The butternut cheese sauce is silky and creamy and includes seasonings that are light and just a bit nutty.