Easy No-Knead Potato Rolls

5 from 1 vote

These No-Knead Potato Rolls are soft, slightly sweet and have a super tender texture. Made with potato flakes, the easy recipes comes together with minimal effort!

Prep Time20

Cook Time36

Total Time56

Course: Bread, Breakfast, Dinner, Lunch

Cuisine: American

Keyword: Easy Potato Rolls, No-Knead Potato Rolls

Servings: rolls

Calories: 138kcal

Author: Chris Scheuer

Ingredients

For the rolls:

3 ½ cups all-purpose or bread flour
⅓ cup sugar
2 teaspoons kosher salt I use Morton - you'll need less if you use Diamond
¾ ounce instant yeast 2¼ teaspoons or 1 packet
4 tablespoons butter I used salted butter
½ cup milk
1 large egg
2 egg yolks from large eggs
¾ cup hot tap water
3 tablespoons potato flakes

For the butter wash:

1-2 tablespoons melted butter

US Customary - Metric

Instructions

For the prep:

Line 2 sheet pans with parchment paper for easy cleanup. Set aside.

For the dough:

Combine flour, salt, yeast, and sugar in a medium-large bowl. Stir well to combine. Set aside.
Place butter in a medium-size microwave-safe bowl and cook on high power for 40-60 seconds or until melted. Stir in the milk then add the egg and yolks and stir well. Combine the hot water and potato flakes. Stir for 15-20 seconds to dissolve the potato flakes. Make a well in the center of the flour mixture. Add the egg/milk mixture and the potato water. Stir, from the bottom up, until the dough comes together in a shaggy mass. The dough will be thick. Keep scraping the sides and bottom of the bowl until every last bit of flour is incorporated.
Drizzle a little oil (I use olive oil but any oil will do) over the top of the dough to keep it from drying out. Cover the bowl with plastic wrap or a plate and set the bowl in a warm place (see Café Tips above in the post for how to create a warm, cozy rising spot) for 1-1 ½ hours or until the dough is doubled in size.
Sprinkle ¼ cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it’s thoroughly coated with flour.
Divide the dough into 20 portions, each one about 1.8 ounces (or 50g). (I like to use a kitchen scale for this but you can just eyeball it.) Roll each ball of dough to coat with flour. (You may need a bit more flour.)
Holding a piece of dough in your dominant hand, tuck the edges under with the other hand , rotating the dough so that all the edges get tucked under and the top has formed a smooth round ball. (If the dough feels sticky while shaping the rolls, just roll it in a little more flour.)
You can stop at this point and place the dough balls on the prepared baking sheets but here’s how to form perfect balls - put a drop or two of oil (again I use olive oil but any oil will do) on a clean area of your counter. Rub the oil with your hand to create a thin coating on the counter surface. Now place one of the tucked under balls of dough on this oiled area and roll it with your hand to create a perfectly round ball. Place the ball of dough on one of the prepared sheet pans. Repeat with remaining portions of dough.
Cover rolls with a clean kitchen towel and allow to rise for 30-45 minutes in a warm area. They should start to puff up but won’t be doubled in size this time.

To bake and store:

Preheat the oven to 350˚F.
Place the rolls in the oven and bake for 17-20 minutes or until medium golden brown. Brush each roll with the melted butter then transfer rolls to a cooling rack or serve warm slathered with butter and jam or honey (SO good!).
When completely cooled rolls can be transferred to an airtight container or can be frozen. Warm in the oven for a few minutes before serving.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition