Potato Rolls are great any time of day. Spread with butter and and your favorite jelly.

Potato Rolls are soft, delicious and the perfect bread pairing for your Thanksgiving dinner. A touch of honey gives them a delightful hint of sweetness.

This is a sponsored post on behalf of Fleischmann’s® Yeast as a Bake a Little Extra Blog Ambassador. Thank you for continuing to support the brands that make My Baking Addiction possible.

Can you even believe that Thanksgiving is next week? Don’t bother checking your calendar, I’m for real, it’s next week.

Although I am so not prepared for the big day, I can say that I feel a little ahead of the game because I decided to preorder my fresh turkey from a delivery service. So basically, I can go ahead and check the bird off the list.

I love Thanksgiving. I mean, it’s pretty much the best food holiday ever. And I’m not even talking turkey. I’m talking ALLTHECARBS.

Potato Rolls are great any time of day. Spread with butter and and your favorite jelly.

From stuffing, mashed potatoes and gravy, and sweet potato casserole to pumpkin cheesecake, pumpkin roll and every delicious dish between, Thanksgiving is my dream food day.

Since this will be our first Thanksgiving in our new home, I simply had to play hostess. And although I love going all out for certain holidays, we’ve decided to keep Thanksgiving pretty simple this year and have a small group of family over to share a feast.

Although I haven’t crossed much off my Thanksgiving to-do list, I’m not stressing because I think I have my Thanksgiving game plan down to a science. And it always includes making things like stuffing, homemade cranberry sauce, and cranberry fluff ahead of time.

Since no Thanksgiving menu is complete without homemade dinner rolls, I had to test drive this year’s recipe for potato rolls before the big day.

Potato Rolls take hardly any effort at all. Great for a beginner baker.

These potato rolls are soft, tender and they come together in no time thanks to Fleischmann’s® RapidRise™ Yeast. You can even save time by making your dough beforehand, refrigerating it, and using it when ready.

We’ve been eating our test batches with pretty much every meal of the day, and at a few points in between. One of these babies slathered in cinnamon honey butter and a cup of joe? An afternoon snack fit for a Queen. We also used the leftovers as slider buns and they were perfect!

I added in a bit of honey along with the sugar, and I’m so glad I did. There’s a depth of flavor in these rolls that’s hard to beat.

Of course, you can purchase already made rolls for your Thanksgiving dinner, but in my opinion, there’s nothing better than fresh-from-the-oven rolls. And trust me, everyone will appreciate the time you took to bake a little extra! I’m telling you, you better double the batch. Even if your crew doesn’t eat them all on the big day, you’ll be so glad you have extra for breakfast on Friday.

Potato Rolls

Potato Rolls

Yield: 12 rolls
Prep Time: 15 minutes
Cook Time: 27 minutes
Rest and Rise Time: 25 minutes
Total Time: 1 hour 7 minutes

Potato Rolls are soft, delicious and the perfect bread pairing for your Thanksgiving dinner. A touch of honey gives them a delightful hint of sweetness.


  • 3-1/2 to 4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 envelope Fleischmann's® RapidRise™ Yeast
  • 3/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup milk
  • 1/3 cup honey
  • 1/4 cup butter
  • 1/4 cup instant potato flakes or buds*
  • 2 eggs, divided use


  1. Combine 1 cup flour, sugar, dry yeast, and salt in a larger mixer bowl.
  2. Heat water, milk, honey, and butter until very warm (120° to 130°F). Stir in potato flakes; let soften 1 minute.
  3. Stir into dry ingredients.
  4. Stir in 1 egg and enough remaining flour to make soft dough.
  5. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
  6. Divide dough into 12 equal pieces. Roll each piece into a ball. Arrange rolls in a greased 13 x 9-inch baking pan. Place large shallow pan on counter; half fill with boiling water and top with wire rack. Place baking pan on wire rack over hot water, making sure the pan doesn't come in contact with the water. Cover; let rise 15 minutes or until double in size.
  7. Lightly beat remaining egg; brush over rolls. Bake at 375°F for 25 to 27 minutes or until golden brown. Remove to a wire rack to cool.


  • To use fresh potato: Follow above directions except decrease water to 1/2 cup and replace potato flakes with 1/3 cup cooked, mashed potato (at room temperature). Stir mashed potato into dough along with egg.

Nutrition Information
Yield 12 Serving Size 1 roll
Amount Per Serving Calories 252 Total Fat 5g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 42mg Sodium 183mg Carbohydrates 43g Fiber 1g Sugar 9g Protein 6g

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