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"wish I Made More" Yeast/Potato/Lem-Orange Rolls!!

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“These are the fluffiest & yummiest rolls! You will think you are in heaven! They contain potato, lemon zest and orange juice! I make a double batch of these every year at Thanksgiving time. We eat them at the "feast" and then we eat them all week with the leftovers! Then they are gone and we have to wait for more next Thanksgiving!”
2hrs 30mins

Ingredients Nutrition


  1. First 4 ingredients- Mix in a large bowl.
  2. Next 3 ingredients- Stir into milk mixture.
  3. Set aside to cool to lukewarm.
  4. Soften Yeast in warm water.
  5. Add 1 cup flour to cooled milk and beat until smooth.
  6. Add yeast- stir until dissolved.
  7. Add ½ remaining flour.
  8. (Just to remind you - there are 4 ½- 5 ½ cups flour all-together in this recipe).
  9. Add 2 eggs and beat until smooth.
  10. Beat in enough remaining flour to make a soft smooth dough.
  11. Cover, let rise until double- 1 hour.
  12. Stir down and let rise again- 45 minute.
  13. Turn onto a lightly floured surface.
  14. (You can make 24 Large rolls or 48 small rolls - the directions are for the small rolls).
  15. Divide dough into thirds.
  16. Roll out each third to a 9 inch circle- ¼ inch thick.
  17. Brush with melted butter (optional).
  18. Cut circle into 8 wedges.
  19. Roll each wedge up (croissant style).
  20. Place rolls points down on a greased cookie sheet.
  21. Curve to form crescent shape.
  22. Brush with melted butter.
  23. Let rise 30 minute. Bake 375 for 18 minutes. Cool.
  24. ADDITIONAL INFO for OAMC (Once A Month Cooking).
  25. To freeze dough: Shape dough as directed. Place on a baking sheet and place in freezer. Freeze until firm. Transfer to a freezer bag. Seal, label and freeze.
  26. To serve: Remove from freezer and place on a baking sheet. Cover lightly and allow to thaw/rise for about 2 hours. Bake as directed.
  27. You can also freeze the baked rolls. Wrap tightly, label and freeze. Thaw on counter and reheat as desired.

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