Fluffy Buttermilk Potato Rolls

I’m not sure how this happened, really.

I need another favorite roll recipe like I need another set of measuring cups or another puppy (have all I can handle in both regards, thankyouverymuch).

But there I was, sitting in the comfort of my home minding my own business and this amazing new roll recipe just comes along, like it owns the place, and totally and completely wows me.

I’m not kidding, you guys. You know me. I love bread. I have a bazillion roll recipes on here that I adore. But this buttermilk potato version is the fluffiest, softest roll I’ve ever met.

I made them on a whim with no intentions of posting the recipe…and, well, you can see how that turned out. They stole my heart and so I must share them with you.

Fluffy Buttermilk Potato Rolls

The dough is a dream to work with and while you do need to come to the table with some cooked potatoes (I used leftover baked potatoes sitting around in my refrigerator but mashed would work great, too), these rolls are simple and so tasty.

The little hint of buttermilk with the mile-high fluffiness is money.

If you are still looking for THE roll to serve on Thanksgiving, you might (must!) consider these. But only if you want to become instantly famous in all parts of the land for your mad bread baking skillz.

Consider yourself warned.

Oh and PS: since I’ve been dreaming of these rolls since making them on Sunday, all I can think about is how fabulous they would be with fresh, chopped rosemary in the dough. Someone try it, pretty please, and report back, ok?

Buttermilk Potato Rolls

One Year Ago: My Thanksgiving Menu Plan: A Step-by-Step Guide to Preparing in Advance
Two Years Ago: Thanksgiving Dinner At-A-Glance!
Three Years Ago: Sesame Chicken Stir-Fry

Fluffy Buttermilk Potato Rolls

Yield: Makes 24 rolls

Fluffy Buttermilk Potato Rolls

The potatoes should be warm when using in the recipe - either use freshly cooked potatoes or if you are pulling mashed/baked potatoes out of the refrigerator, warm them slightly before using. I used a couple large baking potatoes (removed the skins and put them through my ricer). If you don't have a ricer, just mash them like crazy until they are really smooth.

As with all yeast doughs, don't worry about the exact flour amount called for in the recipe; instead mix the dough until it clears the sides of the bowl and is soft and smooth without being overly sticky. Here's a quick tutorial on working with yeast doughs. You can use all-purpose flour in place of the bread flour although the rolls may not be quite as soft (alternately you can sub in all-purpose flour + vital wheat gluten to approximate the bread flour; about 2 tablespoons gluten for every cup of white flour). I haven't tried these with 100% whole wheat flour yet.

I used instant yeast although the original recipe calls for active dry. Both should work just fine (it's usually necessary to dissolve active dry yeast in water to let it activate first but the recipe doesn't require it here; I haven't tried it with active dry but I'd suggest following the recipe and adding it with all the other ingredients like the recipe states).


  • 1 1/2 cups mashed or riced cooked potatoes (see note above)
  • 1/2 cup (8 tablespoons) butter, room temperature
  • 2 cups buttermilk, room temperature or slightly warmed (here is a guide for making your own buttermilk)
  • 1 1/2 tablespoons instant or active dry yeast
  • 2 large eggs
  • 2 tablespoons sugar
  • 2 1/2 teaspoons salt
  • 4 cups whole wheat flour
  • 3 - 4 cups bread flour (see note above)


  1. In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl if mixing by hand), combine the warm potatoes and butter and mix until the butter is completely melted.
  2. Add the buttermilk, yeast, eggs, sugar, salt and 2 cups of flour. Mix well.
  3. Continue adding the flour (both wheat and bread flour) until the dough clears the sides of the bowl and is soft and smooth, it may leave a slight residue on your fingers which is ok but shouldn't be so sticky that you have crazy dough covered fingers. Add more flour if needed, taking care not to over flour the dough. It should give easily when pressed with your fingers.
  4. Knead the dough for 5-7 minutes.
  5. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled, about 1 - 1 1/2 hours.
  6. Lightly punch down the dough and roll it into 24 equal balls (about 3.25 ounces per ball; exact size will depend on how much flour was added). Place the dough balls evenly on a parchment- or silpat-lined large, rimmed baking sheet - 4 across, 6 down. Or use two 9X13-inch dishes with 12 rolls in each pan.
  7. Cover the rolls with greased plastic wrap and let them rise until doubled, about an hour.
  8. Bake at 375 degrees F for 18 minutes until golden on top and baked through. Brush the tops with butter after removing from the oven, if desired.

Recipe Source: slightly adapted from a recipe in Joy of Cooking (original recipe is for bread, I adapted for rolls; used instant yeast instead of a chive dry, subbed in half whole wheat flour, eliminated the egg wash and poppy seeds, used double the potatoes)

121 Responses to Buttermilk Potato Rolls {Fluffiest Most Delicious Rolls I’ve Ever Met}

  1. Lisa says:

    I made these rolls and they are just about one of the best ever. Hard to describe the flavor..but ah so easy to gobble them up. I left it in the fridge to rise overnight as didn’t have time to finish baking. That somehow made it tastier. Wish I could post the picture of the rolls, it’s like artwork;) Thanks for the recipe Mel!

  2. Erin says:

    Hi Mel, I was hoping you could offer me some advice since you have so much baking expertise!! I am traveling about an hour in the car to my Thanksgiving and have agreed to make the rolls… maybe not my brightest idea but I am determined to make it work so that I can bake them just before we eat! I want fresh baked rolls 🙂

    So, do you think if I made the dough the night before and let it rise overnight in the fridge, than make the balls just before leaving my house that they would be OK? I figure any extra cold would help them out while they travel in the car and sit on the counter at my aunt’s house for an hour or two. I am assuming they will rise slowly overnight (or I could even do the rolls two nights before and give them a 36-ish hour rise in the fridge), like when I have made pizza dough and let it rise slowly in the fridge.

    Otherwise I will wake up early and make the dough doing all rises on Thursday morning – my concern is having the dough in the car and what will happen if they are over-proofed. If you have any thoughts I would appreciate it because I made these last year when I hosted and received rave reviews! 😀

    • Mel says:

      Hi Erin, to be honest, I’d be a little leery of driving with rising dough in the car – it would be bad news if they rose too much + any bumps could possibly make them fall while rising. I’d probably make them start to finish at home so they are baked Thursday morning. I don’t think there would be much difference in baking them a few hours early. If they can be warmed up lightly when you get there, they’ll taste fresh as can be!

      • Erin says:

        Thank you for your prompt response!! That will probably be much easier so I will go ahead do that. Have a wonderful Thanksgiving!

  3. Lindy says:

    If you had to choose between these and the recent cornmeal ones you posted which woud you choose???? Trying to decide for Thanksgiving!

    • Mel says:

      Oh gosh, why do you ask me such questions?? 🙂 It’s honestly a toss up. Both are fantastic…I guess I’d go with the cornmeal once since I’ve made them recently, but those buttermilk potato rolls are insanely good, too.

      • Lindy says:

        Haha! Okay thank you!!! I have made the cornmeal crescent ones for Thanksgiving before so I was maybe going to try a new one, but maybe I’ll just do the cornmeal ones! So hard to decide!!!! I just noticed that these buttermilk ones were in your
        “best recipe” section and the cornmeal ones weren’t…so I wondered if these were a little more your favorite. Haha. But thanks again!

  4. Kimberly T. says:

    Thank you for such a fantastic recipe! My family all raved over them with supper tonight. 🙂

  5. Katie says:

    Can you double this recipe?

  6. Kalyani says:

    hi there ! am planning to make these for the weekend dinner… Can i sub the eggs with something else coz we really dont eat eggs …look forwrd to ur response..


  7. Allyson S says:

    Okay so after reading through the recipe and the comments I’m still confused. You call for whole wheat flour in the recipe (4c) and 3 to 4c of bread flour. So nearly 8c of flour in total (but possibly less). But in the notes it says you’ve never used with 100% whole wheat flour. Do you mean using whole wheat for all 8 cups? I’m now concerned about the amount of flour I’m using. Thanks for your input!

  8. Penny says:

    I want to make rolls witout using eggs will this recipe work

  9. Pam says:

    Have you tried making these with all-white flour? Was looking for an all-white flour roll to bring to Thanksgiving…thanks Mel!

  10. Chrystalyn says:

    Hi Mel,
    I made these rolls using potato flakes and they turned out amazing as far as texture goes, but I felt they were a little plain in taste. I was really surprised in just looking at the recipe that the only sweetener is 2 TBL sugar. Most rolls with this much flour would have an additional 1/2 cup or so of sugar. I just wanted to make sure this wasn’t a typo.
    Love your site and all your yummy recipes!!

    • Mel says:

      Hi Chrystalyn – I think it really boils down to the recipe. Some of my favorite roll recipes (like the French bread roll recipe on here and it’s whole wheat counterpart) only call for 2 tablespoons sugar per batch which is great when you want a less sweet dinner roll. Having said that, you could definitely add more sugar – even a touch more salt might help if you feel the flavor is lacking.

    • Kim G says:

      I wonder if the recipe needs more sugar. I’ve made several potato roll recipes and all have significantly more sugar.

  11. Ann says:

    Sorry, I’m new at roll making! For directions #6, do you just cut them into balls, roll them again with rolling pin, and then add them to the pan to cook? Or do you punch them with a cutter, and roll them round in your palms?

  12. Erin says:

    Sorry for posting this here, but I can’t get this to submit via your contact page.

    I was trying to find the recipe for the buttermilk Cloverleaf rolls, but I can’t find it. I looked through the roll recipes and it wasn’t there and when I tried to click on the link from the classic potato salad recipe (where the rolls were listed as the recipe from the year before) it said the page that I was looking for cannot be found.

    Could you please send me the recipe? I would like to make them for an event this Friday, the 20th. I hope that it is just a technical error or that it is getting updated, because we really love that recipe!

  13. Lisa says:

    Once frozen and thawed, how would you recommend warming these for the Thanksgiving dinner table? Thank you!

    • Mel says:

      I’d thaw them to room temperature and then put in a tray or basket and cover with foil and warm in a 170 or 200 degree oven for 10 or so minutes.

  14. Allie says:

    I made these today and am freezing them to reheat for Thanksgiving. This is the softest roll ever, I think everyone will be impressed! 🙂 I can see this being great for sandwiches! I was just wondering, have you tried it with 100% whole wheat yet? If so, do you prefer this recipe or your fluffy whole wheat dinner rolls?

    • Mel says:

      I’ve only ever made this one with 50% whole wheat/50% white. The fluffy whole wheat dinner rolls are my favorite 100% whole wheat roll.

      • Allie says:

        Thank you! Another question- do you think these will be okay by Thanksgiving if frozen? Have you ever froze a roll for that long?

        • Mel says:

          Are you going to bake them and then freeze? If well-covered/wrapped, I think they should be just fine until Thanksgiving.

  15. Claud says:

    Wow this recipe is amazing it was very fluffy and the recipe is very forgiving I gave my 3 yrs old daughter a piece of dough to roll so that she will not bother me while Im baking and she put a LOT of flour, cut into pieces, beat it with a rolling pin but her bread still turn out soft.

    By the way I use bread flour instead of whole wheat and 3c all purpose flour. Next time I will try it with wheat flour.

  16. Claudine says:

    Is it ok if I use all bread flour? I would love to make this today and already bought potatoes for this but I was not able to buy some whole wheat. And what kind of egg wash did you use?

  17. Jenifer says:

    These look delicious! I’m wondering if you have ever made cinnamon rolls with this recipe?

  18. Izumi says:

    Hi, can I store this bread in room temperature? For how long? Should I place it in airtight container? Do I need to refrigerate or frozen it? Thanks Mel

    • Mel says:

      Yes, you can store at room temperature. I usually just zip them up in a resealable bag. Refrigerating tends to dry out baked rolls/bread.

  19. mary says:

    I am looking for a fluffy potato hamburger bun recipe. Do you think these would hold up to putting a slightly greasy burger on them? Love your site, thanks!

  20. Melanie says:

    I made these with supper tonight. They turned out delicious. I only added 3 cups of the bread flour, and that was almost too much. It could have something to do with the super cold, dry air in MN right now. My non-bread-eating 2-year-old ate almost a whole one himself. I froze half after shaping them. Thanks for the inspiration!

  21. Jennifer G. says:

    I made these yesterday and they were delicious. I made two changes per other reviewer’s notes. I used 1 tbsp. salt since someone said they were a little bland. It was perfect. Also, I was making these for a funeral luncheon and didn’t want gigantic rolls as some people stated these turned out to be. I made them into 33 rolls. I put 24 in a 15.5″ x 10.5″ pan and the remaining 9 I put in a round 9″ cake pan. They were still very good sized (wouldn’t have wanted them bigger) and they were very light and delicious. I will make these again.

  22. Jessica says:

    I made these for Thanksgiving and OMG yes they were big! Ehhh they were good but I was anticipating FAB…… However, I made some cinnamon honey butter to go a long side them and oh yeahhhhh mmmm mmmm good. I think next time I’m gonna try regular flour instead of wheat, gonna just go for it all the way!!!!

  23. Jen says:

    Can’t wait to try these! Any way they can be made with 100% white flour? (no wheat) Would that affect the texture at all? Looking for a good roll to take to my Relief Society dinner this week for roast beef sandwiches. Looks divine!

  24. Andrea says:

    These rolls were all of the above in fluffy, soft, goldeness. I’ve never used buttermilk before, and what I discovered is that I may not be a fan of the flavor. I know an element of the texture will be lost if I don’t use buttermilk, but if I don’t like the sour dough taste, do you think I could just use regular milk?Thanks.

    • Mel says:

      Hi Andrea – the buttermilk definitely adds to the tenderness. You could try subbing it out for regular milk – I haven’t tried it so I’m not sure how it would affect the overall texture but several of my other roll recipes use milk in the dough and they are soft and delicious.

  25. Bri Hintze says:

    Sorry to leave ANOTHER comment but I posted a pic of my rolls to Instagram and served them at Thanksgiving. I now have dozens and dozens of requests for your recipe!

    Everyone agreed these were special.

    My question would be, is there any way to freeze these before they are baked?

    • Mel says:

      Hi Bri – so glad you loved these! I haven’t tried freezing these rolls before they bake but it’s definitely worth a try (kind of like a Rhodes roll).

  26. Dani B says:

    Just made these beauties today in preparation for Thanksgiving dinner tomorrow – followed your recipe to a T, and they’re delicious! Only thing for me though, is they turned out really big – like hamburger bun size! But who cares? All the more fluffy deliciousness to scoop up turkey, potatoes and gravy with, right?? Thanks for another winner, Mel and Happy Thanksgiving!!

  27. Jennifer says:

    Regarding Step #2 Add the buttermilk, yeast, eggs, sugar, salt and 2 cups of flour. Mix well.

    When you say add 2 cups of flour, do you mean 2 cups of whole wheat flour or 2 cups of bread flour? Or 2 cups of each?

  28. Mallory says:

    I just baked some potatoes for these and put them through my ricer. They still seemed a little lumpy, so I used my stick blender to make them finer. Well, now they are like glue. Should I start over?

  29. Jessica says:

    I made these last weekend and they may be my favorite roll yet! I froze half of them and have pulled some out throughout the week as I wanted one. Simply amazing!

  30. Jennifer says:

    Hi Mel! Would you say these are better to serve for Thanksgiving dinner then your Lion House Rolls? I’ve made them before and they are amazing, I’d like to try these but not sure how much time I have to experiment before Thanksgiving. If you say these are the best I’ll give them a try!

    • Mel says:

      I love both of those rolls equally so I’m not sure how to sway you. 🙂 If it make any difference, I’m making these buttermilk potato rolls for Thanksgiving (we thought we’d be ice fishing but our plans changed thanks to still not having heat so we are doing a more traditional dinner at someone’s house).

  31. mangomama says:

    23 Thanksgiving dinner rolls made and in the freezer! Why 23? Because of course I needed to sample one– and they are delicious :-). Thank you, Mel!

  32. Alicia Q. says:

    Mel, We love you. My husband saw this recipe, was motivated to fix my kitchenaid mixer (it’s been broken for over a year) and order a potato ricer. My question is my ricer has 2 size holes smaller and a little bigger, which one should I use for this recipe? We are making these rolls for date night tomorrow, the first rolls we’ve ever made together. Thanks for helping keep our marriage strong!

    • Mel says:

      I love this, Alicia! I’d use the smallest holes your ricer offers. Mine only has one set of holes but they are pretty small and for this recipe, the finer the potatoes can be, the better. What a fun date night! Hope the rolls turn out great!

  33. Arlene Regnerus says:

    Made these yesterday, and boy are these big boys! Texture was light and moist and all the good things you want in a pull-apart roll! (might consider making them a little smaller and getting 36 out of the batch?) Hubby thought he tasted some bitterness in the flavor. We were wondering if that’s a result of the buttermilk or maybe the whole wheat flour? I’ve always made my bread with AP flour or bread flour, not wheat, and I never used buttermilk in a bread before, so wondering if anyone knows?

    • Mel says:

      Hmmm, I’m not sure about the bitter aftertaste, Arlene. What brand of whole wheat flour did you use?

      • Arlene Regnerus says:

        Gold Medal brand; I saw another post that mentioned the possibility of needing more salt? Hubby had sliced roast beef and gravy on the rolls last night, and couldn’t detect any bitterness, so maybe a little more salt would be the answer. (p.s. Kids loved their ham sandwiches made with these rolls for lunch, too!)

        • Jessica says:

          Not sure if this is helpful, but I just pulled a batch of these rolls out of the oven that were made with Gold Medal whole wheat (WW) flour (in addition to bread flour as stated in recipe.) The rolls are soft and tender, but the taste seemed just slightly strong. I’m wondering if this may be a brand issue as I recently made another recipe that I often make and the taste was slightly “off” to me. I didn’t even think about the brand until seeing this comment. We eat lots of WW and I often sub it in recipes where appropriate, so we are used to the taste of WW, but I normally use King Arthur WW. Just a thought…in case that’s helpful.

    • Jennifer G. says:

      I made 33 rolls and they were still really good sized. I put 24 in a 10.5 x 15.5″ jelly roll pan and the remaining 9 rolls in a round 9″ cake pan. They turned out great.

  34. Bri Hintze says:

    Oh goodness the aroma that was in my kitchen was amazing! Best roll recipe I have ever made, and as you promised I am now the queen of rolls/bread/anything delicious at my house!

    Thank you so much for sharing!! Another MKC hit!

  35. Jamie says:

    Hi Mel,
    This recipe looks great! Do you have any make-ahead advice? I can’t tell you how much I enjoy your recipes!
    Thanks so much!

    • Mel says:

      Hi Jamie – I haven’t made these particular rolls ahead of time but I’m assuming they’ll behave similarly to other yeast rolls. I think you could either make/bake/cool/freeze and then defrost and lightly warm when ready to serve or you could make/shape/refrigerate (up to 24 hours) and then let them rise until doubled and bake when ready to serve. Does that help?

  36. Ann Hudson says:

    Made my first batch last night – won’t be my last! Soooo good! I used half the dough for rolls and made two small loaves of toasting bread with the other half. This bread makes great loaf bread too! Thanks for the recipe!

  37. Monica says:

    Made these! Loved them! So soft and fluffy – perfect texture! I only made 12 but now, after polishing off the last one, I really wish I had made the whole batch. Guess I’ll be doing some baking today. Thanks for the recipe!

  38. I can’t wait to try these rolls. I think I see these coming up on my Thanksgiving table.

  39. jennifer says:

    The texture was amazing. Light as air! Truly the lightest dinner yeast bread i’ve ever made. When we tasted, we found them lacking in salt, and that left them a little bland. I compared the salt to flour ratio with other bread recipes I have and found that 2 1/2 tsp salt is a bit low for the quantity of flour. Most recipes I have call for 1 tbsp (3tsp) for about 5-6 cups of flour. So perhaps another 1 tsp of salt would do the trick.

  40. Well I don’t have a lot of roll recipes. And these do look mighty fine and mighty fluffy.
    Fluffy is what appeals to all of my family members. So thank you.

  41. K says:

    Regarding the kneading with the mixer; is it done on low speed?

  42. Debbie says:

    Just pulled this out of the oven and sampled 2 right away! They’re so fluffy and deIicious! Yum!! I did make them a bit smaller to I got 36 rolls out of the recipe. I used waxy potatoes because that’s all I had.
    Thank you for another great recipe!

  43. Jamie says:

    If I don’t have any leftover potatoes, I just use instant potatoes. I like the potato pearls. I make them first then let them cool off while I’m getting the rest of the ingredients out for the rolls. You don’t want your potatoes so hot that they kill your yeast! I just make them with water even if the instructions say to use milk and/or butter. We rarely eat instant potatoes, but I always have some in the pantry for making potato rolls! After opening a package, I store what’s left in a container with lid or ziplock bag.

  44. nosh says:

    Wow another new yummy roll recipe ! Last night i made your french bread rolls .amaaaaazing . Next will be trying this.

  45. Tara says:

    Hi Mel! I look forward to giving these a shot! I’m just wondering if you think these could be adapted to a bread maker? And I guess I would need to half the recipe.

    • Mel says:

      I don’t have a bread maker so I’m not entirely sure but I think it definitely stands a chance (other commenters on several yeast recipes have said they’ve halved the recipes or altered the ingredients to fit in a bread maker). Good luck if you try it!

  46. Bessie says:


    When you say knead for 5-7 minutes is it by hand or by stand mixer?


  47. Lachelle says:

    My question is (sorry I don’t know), what is the role of buttermilk in yeast breads? I used it in these and made them all whole wheat and the result was amazing! Just wondering about substituting buttermilk in a few other bread/roll recipes to see about the results.

    • Mel says:

      I know buttermilk helps tenderize the bread, thanks to the acidity, and just like using milk in other bread recipes, it creates a bit of a softer dough.

  48. Charlotte Moore says:

    These really look good. I too would love to try these all whole wheat. Never made any with potatoes. I don’t see why they would not freeze after cooking. I do that to whole wheat rolls all the time. Just cover good and warm on about 300 or so.

  49. Ellen Renee says:

    My question…would it work as a make-ahead? Could I do the prep and then refrigerate the pans with the formed rolls…and then pull them out Thanksgiving morning to raise? If I can squeeze it into my schedule I may make a small batch and give it a shot. I won’t get home until 4 am Thanksgiving morning (from work) and will start right in cooking. I try to make as much ahead as possible (I already have your chocolate mousse cheesecake base in the freezer (baked in a springform pan) – will do the mousse and ganache the day before and I made a batch of turkey gravy and froze that in glass jars this past weekend..enough for Christmas too) . I doubt I would even make rolls if I had to do it that morning.

    • Mel says:

      While I haven’t tried it this way, I think it stands a good chance of working; I’ve done just what you described with other yeast rolls many times and it works like a charm.

  50. katie says:

    Looking forward to trying these out for our thanksgiving feast! What kind of potatoes did you use and would that even matter?

  51. These look absolutely perfect for Thanksgiving…cannot wait to give them a try!!

  52. Laurie B says:

    I would love to try this recipe! However, due to a newly-acquired sensitivity to carrageenan, I can no longer have buttermilk, heavy cream, chocolate milk, ice cream, or eggnog. 🙁 Is there a way to make my own buttermilk, or is there something non-carrageenan-containing that I can substitute?

    • Danica says:

      While I was on whole30 I couldn’t have carrageenan either, and I made a couple things by making my own buttermilk out of coconut milk and lemon juice. And it totally worked!! It might be different with baking these?? But it’s probably worth a shot!

    • Mel says:

      Laurie – check out THIS link for buttermilk substitutions.

      • Laurie B says:

        Awesome!! Thank you , Mel! I will make my own and to heck with buying it. 😉 Going to get an ice cream maker to make my own there, too. If I can find pasteurized eggs somewhere I’ll even make my own eggnog. The good thing about not being able to eat carrageenan is I will be eating less and less store bought garbage.

  53. Marci says:

    Since you have nothing better to do, can you hurry and try these in a whole wheat version ;). Or suggest to me how you would go about doing it and I’ll give it a go. Would you add wheat gluten if you did all whole wheat like your other wheat roll recipe that I love so much?

    • Lachelle says:

      I am in the process of making some all wheat ones right now! I love how soft the dough is (they are rising right now). I use doh pep (which is a gluten enhancer). I will report back after they are all made 🙂

    • Lachelle says:

      They turned out delicious, light and fluffy. I put in a couple tablespoons of doh pep and it is more concentrated so you would have to put in more wheat gluten.

    • Mel says:

      They already have 1/2 whole wheat flour so if you want 100% whole wheat, try subbing it all in for the rest of the bread flour – I’d probably add about 1/4 to 1/2 cup gluten and see how that goes. 🙂

  54. Mia says:

    Yes! Perfect! I’ve been given the assignment for Thanksgiving dinner of mashed potatoes AND rolls….fairly inexperienced with yeast doughs but my mom isn’t (and happens to have a Bosch) so I’m sure I can coax her to give these a go with me. I can always count on you to have at least half whole wheat in the recipe! I LOVE that. Yea for making our own and not paying for spooky chemicals in our food!! Thanks for making me feel like I can make anything myself…you always have good detailed instructions and make life in the kitchen enjoyable. Thanks Mel.

  55. Wow! I love bead and I am so making these….tonight! 🙂

  56. I love having new bread recipes to try, and this one looks delicious! They look so fluffy!

  57. Susan says:

    ok this may be a dumb question but would this work with left over instant mashed potatoes? Not sure if they are considered too soft or not. (Yes i do cheat and buy instant potatoes once in a while….)

    • Mel says:

      That’s a good question, Susan – I’m not sure since I haven’t tried it but I definitely think you could give it a try. Keep in mind the potatoes in the recipe are simply potatoes (not mashed with milk or butter, etc) so if the instant potatoes you buy/have made have other ingredients added to them, it might affect the flavor/texture of the recipe.

      • Jennifer G. says:

        I made these with potato pearls (instant potatoes) since I was anxious to try the recipe and didn’t have any fresh potatoes on hand. They were light and delicious.

  58. Kim in MD says:

    Mel-I have tried most of your bread recipes, and they are all delicious! These rolls look amazing! Do you they would freeze well after baking? Thanks!

    • Mel says:

      Hi Kim! I actually froze 9 of them and pulled them out last night for dinner (reheated them on low in the microwave) and they were delicious!

  59. So I’ve made the flatbread and the French bread rolls…both were delish…we love potato rolls, so these will be next to try! I think we’re going to love the heartiness that the potato adds!

  60. Jenny Z says:

    This looks like another great recipe! Thanks, Mel!
    We are traveling for Thanksgiving, but I am to bring something – ‘what’ is yet TBD. After seeing these, I’m thinking I should offer to bring the rolls! Do you think they would still be as good made the day before?

  61. SBakes says:

    I made my first bread recipe of yours yesterday – Buttery Corn Crescents – and they were heavenly. I’ve already eaten two cold ones for breakfast this morning!!! Hot or cold – they are delicious !!!! It’s hard to imagine these rolls could be even better. But I trust you, and if you say these Buttermilk Potato Rolls are THE roll, I’m going to make them (as soon as I’ve polished off the rest of the crescents).

  62. Susanj says:

    I was planning to make your french bread rolls today, but now I want to make these. They sound delicious and I even have fresh rosemary.

Leave a Reply

Your email address will not be published. Required fields are marked *