Potato Flour Bread Rolls

Source:  Beerli Family Recipe

Potato Flour Bread Rolls on plate
Potato Flour Bread Rolls

Potato Flour Bread Rolls

This perfect bread roll recipe is one I’ve had in my family for a while now, and it’s quite simply too good not to share. If my memory serves me right, the recipe turned up after a quick search on the web. As usual, I was in panic mode while hosting Thanksgiving several years ago. Short on ideas, and in need of inspiration, I was looking for the perfect light, airy bread rolls that would make a wonderful pairing with the TG gravy. Well, I think I found it. The unique quality of these little beauties is that they are made with 1/4 amount of potato flour.

As it happened, I had a large ten pound bag of potato flour in the cellar that I’ve been toting around the globe with me for a few years now. Lucky for me, potato flour doesn’t go bad, and I had plenty to spare. I had worked a bit with the potato flour in the past to make gnocchi. It wasn’t until recently with this recipe that I began to work with it again. In addition to the bread rolls, I now add the potato flour to my pizza dough recipe with pleasing results.

The starch factor

The key factor this flour brings to any bread or dough is simply the starch factor. There is a significant difference and pleasure working with potato flour. As you’ll experience with this recipe, the results are stand alone perfection. The qualities are an airy, pliable quality dough, accompanied with a nice rapid rise. Really, I’ve experienced the most idealic results in breads, pizza dough, or bread rolls via potato flour.

To add a bit of sweetness to these fine rolls, take them out 10 minutes before their done, paint on some honey butter, and return them to the oven for a final 10 min. bake. This gives these light, airy and delicious rolls a bit of sheen and a tad of sweetness.

These rolls have turned into the family favorite for snacks, or along with meals. In particular, these rolls are great along side with my vintage tomato and eggs dish

Potato Flour Bread Rolls

They are incredibly light and fluffy, and perfectly delicious.
Course Side Dish
Cuisine American
Keyword Breads
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 rolls


  • 3/4 cup water warm
  • 1/2 tsp yeast or 20 grams fresh yeast
  • 1/3 cup sugar
  • 1 cup potato flour
  • 4 cups flour
  • 3/4 cup milk warm
  • 2 large eggs


  • Pre-heat oven to 180 degrees Celcius
  • Combine all ingredients together, and mix with a dough hook on the mixer, or by hand.  Mix until smooth and soft. 
  • Put dough on a floured wooden board and cover with a warm cotton towel to rise. 
    Covered dough rising
  • Dough is ready when it has doubled in size
    Covered dough rising under light
  • Cut dough in half, then 1/4, then 1/2 the quarters.  Roll in flour, place well floured ball in a nice oval baking dish. 
    Formed bread in oval ceramic bowl
  • put in oven and bake until golden brown.  Take out, cool, serve.
    Potato Flour Bread Rolls on plate


Note:  I did have a comment on this recipe that the quantity of liquid to flour seemed off.  I tried the recipe again, and I found the quantity to be just fine.  But, the consistency you are going for is that of a bread consistency.  Not too sticky, not too dry.  As in any recipe, if you find it a bit dry, it’s easy to add more water or milk until you are satisfied with the texture.  Remember, it’s always easier to add the liquid, then to add the flour. 
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    • Daniel Burnette on 20/02/2020 at 09:48
    • Reply

    I’m sorry but this recipe is a complete mess. Not nearly enough liquids for the quantities of flours. Same with the yeast. And no salt?

    1. Hello Daniel.
      Thanks for taking the time to comment on the potato flour roll recipe. I did double check the recipe-though it’s been a few months since I made it last, the quantity ratios seem good to me. I went further and double compared it to the farmer’s bread, https://www.teawea.com/farmer-bread/ just as an example on the flour to water ratio, and it seems right. The yeast is correct, very little is needed. If you’re working with a dry packet yeast, you just need a tsp. amount. If you’re working with the fresh yeast, 20 grams is best. Due to the fact that you’re working with potato flour, it gives the rise process a huge boost due to the starchy nature. If you desire salt, please always feel free to add it. I don’t always use salt-it’s personal and your decision and will not affect the rise, or finished product either way other than your personal preference. Give it a whirl, you might surprise yourself with the outcome.
      Happy Baking!

    • Daniel Burnette on 20/02/2020 at 09:15
    • Reply

    What temperature, please?

    1. Thank you for pointing that out. It’s been updated and noted. The temperature is 180 degrees Celsius.

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