This yummy recipe for white rolls has been a favorite for years now. It makes rolls that are soft, tender, and so flavorful!
This has been my favorite basic white roll recipe for almost two decades. The evaporated milk and potato flakes give them a little something extra and people are always asking for the recipe. If you are looking for a fantastic recipe for white rolls, this is it!
I am always asked to bring rolls to every family gathering. From Thanksgiving to family reunions, this is my go-to roll recipe. I’ve tried several others over the years, but I always come back to this one. The flavor of the rolls is simply amazing!
I love my carbs, and there is nothing that beats a hot homemade roll slathered with butter. Yum!
I have a KitchenAid and a Bosch, but I usually make these in a large mixing bowl. I use my hand mixer to beat the dough at first, but I just stir the remaining flour in. I find that I get a much more tender roll that way. You can definitely use your appliances, just make sure you don’t over-knead the dough!
Ninety percent of the time, I form these rolls into round balls, and they fit perfectly in my half sheet baking pan. Sometimes I roll them out into crescents, and they are fun to serve that way. You just need two pans because you need to leave more space between them.
- 2 Tbsp instant yeast (I use SAF brand)
- 1/2 cup sugar
- 1 1/2 cups warm water
- 1/2 cup potato flakes
- 1 12oz can evaporated milk
- 1/2 cup oil
- 1 Tbsp salt
- 2 eggs
- 5-6 cups of flour (approximately)
- Dissolve yeast and sugar in warm water in a large mixing bowl. Add potato flakes, milk, oil, salt, sugar, eggs, and 2 cups of the flour. Beat till smooth. Add enough remaining flour to make a soft dough. Let rest for 10-15 minutes.
- Form dough into balls and place on a large cookie sheet with sides. Let rise till doubled, about 45-60 minutes. Bake at 350° for about 25-30 minutes or till light golden brown. Brush tops with butter while still hot.
(original photo- photos updated 12/2016)
A few more roll recipes you might like: