Dilly-icious Dinner Rolls

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Potatoes make these rolls extra light.

2 dozen
4 to 5 cups bread flour
1 cup mashed potato flakes
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
3 tablespoons sugar
2 teaspoons salt
1 tablespoon dill weed
2 cups milk
1/2 cup butter
2 eggs
Additional mashed potato flakes, optional
Associated Recipes:

Combine 1-1/2 cups flour, potato flakes, undissolved yeast, sugar, salt and dill weed in a large mixer bowl.  Heat milk and butter until very warm (120° to 130°F).  Add warm liquid and eggs to flour mixture; beat with electric mixer on low for 30 seconds.  Beat an additional 3 minutes at medium speed. 

Stir in enough remaining flour to make a soft dough.  Knead 8 to 10 minutes on a lightly floured surface, until smooth and elastic.  Form into a ball; cover and let rest 10 minutes.

Grease two 9-inch round cake pans.  Divide dough into 24 equal pieces; shape into balls and place 12 in each pan.    If desired, dip top of balls in additional potato flakes.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375°F for 20 to 25 minutes until golden brown.  Let cool 5 minutes and then invert onto rack.

Total Time
Rise Time 1 hour
Bake Time 20 to 25 minutes
Nutritional Facts
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