Sharing my family’s favorite warm homemade rolls recipe and how to make these delicious rolls with butter and jam. Get the recipe here.
Disclaimer: This post does include affiliate links for your convenience. This is at NO additional cost to you but earns me a small commission. To read more, check out our disclosure policy.
I don’t know anyone who doesn’t love the smell of warm homemade rolls or bread baking! That smell conjures up sweet memories of my childhood and and fun times around the holidays with close friends and family. I really enjoy cooking for everyone in my life. My husband LOVES my cooking! My second son, Jordan, has said that whoever he marries has to go to the holly jolley cooking school before he will marry them. I told him he might be single for a long time! It makes me so happy that my husband and kids love it so much when I make their favorite things to eat.
One of their favorite things is my homemade rolls. These are no ordinary rolls. This recipe was given to me by my friend Kathy years ago. I think one of the reasons my husband likes these rolls so much is that they remind him of when he was growing up in Farmington, New Mexico, and visiting his grandparents spudnut shop. A spudnut is a doughnut made with potato flour. This roll recipe has potato flakes in the dough so there are some similarities to the doughnuts he grew up eating. I prefer to make these over store bought rolls. It’s a little more work, but so worth the effort! Anyone that comes to my house for Thanksgiving or Christmas dinner knows they will get to have these yummy rolls!
The Best Homemade Rolls
Ingredients
- 3 cups milk
- 1/2 cup butter
- 1 cup potato flakes
- 1 1/2 Tbsp yeast
- 1/4 cup water
- 4 eggs
- 3/4 cup sugar
- 1/4 cup butter
- 1/4 cup powdered sugar
- 1 Tbsp salt
- 8 cups flour
Notes
Holly’s Helpful Hints
*I use my dough hook on my Kitchenaid stand mixer or my bosch mixer for the entire mixing process.
*1 ½ TBSP is equivalent to 1 Tbsp + 1 ½ tsp.
*I divide the dough into 4 parts and roll out 4 different circles. I use a pastry scraper to cut the dough.
* Can make into knots, balls, parker house shapes or whatever you like. I prefer the croissant shape.
*Don’t over bake. Watch bottom of rolls to make sure they don’t get too brown on bottom.
*They are good the next day if you put them in the microwave for about 5-10 seconds. Almost as good as fresh baked.
*I sometimes roll them out into the shape I want, then freeze them on a cookie sheet for about an hour. Then I put them in a ziplock bag and then I have rolls to bake when I need them. When ready to use them, let them rise on a greased cookie sheet for a couple hours then bake.
*This recipe makes about 40-50 rolls depending on how big you make each roll. This recipe can be doubled but you’ll need a big mixer to handle all the dough.
xoxo,
Here are my favorite kitchen tools for making rolls and/or bead:
Lory Parson says
I am so trying these this weekend! Thanks for the inspiration!
homewithholly says
Oh that’s wonderful! Can’t wait to hear how they turn out! You’ll love them!!!!
Jenny says
Do you use self raising flour or plain flour?
Thank you
homewithholly says
I use plain flour. You can switch out 4 (of the 8) cups of the white flour for 4 cups of whole wheat flour though if you want to make them a little more healthy!
Tonya Marie Woods says
Best ever whole table loved them the only tweak I did was use mashed potatoes potato water and milk powder
homewithholly says
That’s wonderful! So glad you loved the recipe!
Jenny says
These are amazing! Everyone loved them. Thank you so much for sharing this recipe.
homewithholly says
I am so glad you tried them and that you love them! Thank you for sharing this with me!
Joan says
I am going to try these Holly! Perfect with my Christmas dinner!