There is something about baking homemade rolls.
The smell, the texture, the end results are so rewarding, and I am happy stuffing my face with these best potato rolls ever!!
This recipe is adapted from Oh, Sweet Basil who has recently launched a new cookbook titled Our Sweet Basil Kitchen: Fresh Twists on Family Favorites With Recipe Mashups and Unique Flavor Combinations.
Little G is the pickiest eater who doesn’t like bread or rolls, but he ate four of these as soon as they were out of the oven.
It practically means that I have hit the rolls jackpot and there is no doubt that I will be making more of these soft, fluffy, pillowy, sweet, and absolutely perfect potato rolls for my family.
Their cookbook features more than 100 recipes that combine their love of fresh ingredients with unexpected flavor combinations and mashups of tried-and-true family favorites.
Just this recipe alone, I know that the cookbook is going to be awesome with amazing and delicious recipes!!
So pick up a copy today, buy now!
This Recipe Goes Well with:
Potato Rolls Recipe
Easy Potato Rolls – the best, softest, pillowy homemade potato rolls recipe ever! From Oh Sweet Basil’s cookbook. Fail proof and SO GOOD.
Adapted from: Oh, Sweet Basil
Cookbook: Our Sweet Basil Kitchen
Contributor: Kendoll Baldwin
- 1 1/2 cups scalded milk
- 1/2 cup + 2 tablespoons sugar
- 6 tablespoons unsalted butter
- 1/2 cup potato flakes, instant mashed potatos in a box
- 1/2 tablespoon salt
- 1/2 tablespoon Fleischmann's RapidRise yeast
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 1/2 tablespoons unsalted butter, softened
- 2 tablespoons unsalted butter, melted, for brushing
Heat a medium sauce pan over medium heat and add the milk. Scald the milk until it begins to foam at the edges but not boiling. Remove from heat and add the sugar, butter, potato flakes and salt. Mix well and let cool to luke warm. Add the yeast, stir and then add the eggs, stirring all ingredients until they are well combined.
Put the flour in a large bowl. Pour in the milk mixture and stir until it forms a dough. The dough should be soft and slightly sticky.
Cover the dough with a damp towel and let rise for one hour. Divide the dough into 4 equal portions.
Work with 2 dough balls at a time, roll it on a flat surface dusted with flour, into 10-inch circles. Spread the soft butter on the surface of one dough circle and put the second circle on top of the buttered circle. Seal the edges by pinching with fingers. Using a pizza cutter and cut into 8 triangles. Starting at the wide end, roll the triangle up to form a crescent roll. Repeat the same until you make 16 crescent rolls. Cover the rolls with a damp cloth and let rise for another hour.
Bake at 350 for 14-20 minutes, or until golden brown. Brush with the melted butter before serving.