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Dilly-icious Dinner Rolls

  • Beginner
  • 2 dozen
  • 50 min
Baking Success Or Baking Mess


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


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.

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