The Gin Family Potato Rolls

These golden, soft, ever-so-slightly-sweet rolls are a staple at our family’s holiday table. I hope they bring the same joy to yours!

  • Author: Katie Burroughs
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 0 hours
  • Total Time: 3 hours 42 minutes
  • Yield: 24-36 rolls 1x




  • 1 cup instant mashed potato flakes
  • 3/4 cup nonfat milk
  • 1 1/2 cups boiling water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 2 1/4 teaspoons dry yeast (1 package)
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 78 cups bread or all-purpose flour

Egg Wash

  • 1 egg yolk
  • 1 teaspoon water


  1. Make “potatoes” by putting flakes in a small pot and adding boiling water. Stir in milk. You’ll end up with about 2 1/2 cups liquidy “mashed potatoes.” Let cool to 130 degrees or lower before using.
  2. Stir together potatoes, oil, eggs, yeast, sugar, salt, and 1 cup flour. Let sit for 3-5 minutes.
  3. Place 6 cups flour in a large bowl. Add wet mixture and stir to incorporate. Gradually add flour as needed until dough comes away more or less clean from the sides of the bowl.
  4. Knead, adding flour as necessary, until dough is no longer sticky and comes away from hands cleanly.
  5. Oil both bowl and dough ball. Cover and let rise in a warm spot for 1-2 hours. Dough will triple in size (yes, really).
  6. Fold down dough. Shape into rolls and place onto baking sheet, either lightly greased or covered with parchment paper. Cover and allow to rise another 1-2 hours.
  7. Preheat oven to 400 degrees. Whisk remaining egg yolk with 1 teaspoon water and brush the tops of the rolls.
  8. Bake until golden brown, about 12 minutes. Makes 24 delicious rolls.