Dilly-icious Dinner Rolls

Rolls & Buns

Potatoes make these rolls extra light.





2 dozen

Prep Time

40 minutes

Rise Time

1 hour

Bake Time

20 to 25 minutes


  • 4 to 5 cups bread flour
  • 1 cup mashed potato flakes
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise 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


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.