Description

These Quick Potato Rolls are soft, fluffy, and easy to make with just a few simple ingredients. Using instant mashed potato flakes and Bisquick mix, these rolls come together in minutes, making them perfect for a last-minute dinner accompaniment or a quick snack. They bake to a golden brown and have a tender crumb thanks to the addition of butter and a combo of hot and cold water in the dough.

Ingredients

Scale

Dough Ingredients

½ cup instant mashed potato flakes
1 tsp sugar
2 Tbsp butter, softened
½ cup hot water
⅓ cup cold water
2 cups Bisquick mix

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Instructions

Preheat the Oven: Preheat your oven to 450ºF (232ºC) to ensure it’s hot and ready for baking the rolls.
Mix the Dough: In the bowl of an electric stand mixer, combine the instant mashed potato flakes, sugar, softened butter, hot water, cold water, and Bisquick mix. Mix on low speed until a soft dough forms, about 1 minute.
Shape the Rolls: Roll the dough out on a lightly floured surface into a 10 x 6-inch rectangle. Cut the dough into 12 equal squares to form the rolls.
Prepare for Baking: Place the cut rolls onto a parchment-lined baking sheet, spacing them slightly apart.
Bake the Rolls: Bake rolls in the preheated oven for 10 minutes or until golden brown on top. Remove from the oven and let cool slightly before serving.

Notes

Using instant mashed potato flakes helps create a light, tender texture in the rolls.
Make sure the water is hot but not boiling to activate the ingredients properly.
Butter should be softened to blend evenly into the dough.
Baking on parchment paper prevents sticking and helps with easy cleanup.
These rolls are best served warm but can be stored in an airtight container for up to 2 days.