Recipe Summary

30 mins
22 mins
10 mins
1 hr 2 mins
24 rolls


Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together 1 1/2 cups of the flour, the potato flakes or buds and the yeast; set aside. In a small saucepan, heat and stir water or milk, sugar, cooking oil or butter, orange peel and salt just until warm (120° to 130°). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until doubled (about 1 hour).

  • Punch dough down. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2-1/2-inch muffin cups and set aside.

  • Divide dough into 24 portions; shape into balls. Place one ball into each prepared muffin cup. Cover; let rise in a warm place until nearly doubled (30 minutes).

  • Bake in a 350 degree F oven for 22 to 25 minutes or until golden. Carefully invert rolls from muffin cups onto wire rack. Cool slightly. Invert again onto a serving platter. Spoon on Orange Glaze. Serve warm. Makes 24 rolls.


The amount of flour needed will depend on the type of instant potatoes you use.

Nutrition Facts

150 calories; fat 2g; carbohydrates 30g; insoluble fiber 1g; protein 2g; sodium 98mg.