Go Back

Old Fashioned Dinner Rolls

Servings: 36 rolls
Author: Cristen


  • 4.5  tsp active dry or instant yeast 2 packets
  • 1/4 C warm water 115 degrees
  • 1 tsp honey
  • 1 C mashed potatoes leftovers or prepared instant potato flakes
  • 1/3 granulated sugar
  • 3 eggs lightly beaten.
  • tsp salt
  • 4 TBSP unsalted butter softened
  • 2 C buttermilk warmed in microwave 40 seconds
  • 7-8 C King Arthur All Purpose Flour
  • melted butter for brushing on baked rolls


  • Proof yeast in ¼ C warm water with honey, until creamy. Combine all of the dough ingredients in stand mixer (fitted with a dough hook) or in a mixing bowl and combine until a smooth dough forms. Knead in mixer or by hand 8 minutes until smooth and elastic.
  • Place the dough in a greased bowl and cover with greased plastic wrap and set in warm, draft free area to rise to double in bulk (60 minutes).
  • Gently deflate the dough (punch down), and transfer it to a lightly greased work surface.  Let rest 5 minutes.
  • Roll dough into balls (a little larger than a golf ball) with your palm on top of dough against clean work surface in a circular motion. Repeat with all of the dough.
  • Lightly butter two 9x13 pans. Add the rolls to the pans, 1-2 inches apart.  They need room to rise.  (You may need extra pans, depending on the size of the dough balls you use.
  • Cover the pans, rise until doubled. (60-90 minutes) Meanwhile, preheat oven to 350F.
  • Remove plastic and bake in 350F oven for 22 to 25 minutes, until golden and 190 degrees internal temperature, or sound hollow when tapped. (Test with Thermapen instant read thermometer.)
  • Remove the rolls from the oven, and brush with melted butter. After a couple of minutes, turn rolls out of the pan onto a cooling rack.
  • Yield: 3 dozen rolls. (More or less depending on the size.)