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Apr 9, 2016

Potato Semolina Rolls | Make Ahead Dinner Rolls

Potato Semolina Rolls | Make Ahead Dinner Rolls

The first time I made these potato semolina rolls was for Thanksgiving. They were pretty miraculous. Why?
  1. You assemble these rolls in advance, refrigerate the shaped dough, and bake them while your roast or turkey is resting. 
  2. They are so incredibly fluffy and moist.
  3. You can serve them fresh from the oven. No cooling required. 
  4. They are delicious.
Potato Semolina Rolls | Make Ahead Dinner Rolls

These were a huge hit with my grandsons who love homemade bread.

Speaking of grandsons, the day after Thanksgiving, while taking photos of these rolls, I had a little visitor who decided to play with his Star Wars Lego characters on the same table.

How could I not sneak in a couple of photos of this boy?

Best cowlick ever, right?

Grandma is the best job ever.

Okay, back to these rolls....

Potato Semolina Rolls | Make Ahead Dinner Rolls

What I love about bread baking is that you can play with the clock and fit baking it into your schedule. Making bread dough in advance and then chilling it in the refrigerator slows down the rising time and adds depth of flavor.

These rolls are light, fluffy, and tasty. The recipe is adapted from the amazing book Make Ahead Bread by Donna Curry. I've made several recipes from this book, and highly recommend it.

Potato Semolina Rolls Recipe

Makes 24 rolls


1 1/2 cups water
2 tablespoons honey
1 teaspoon instant yeast
3 cups (13 1/2 ounces) bread flour
1/2 cup (3 ounces) semolina flour
1/4 cup milk powder
1/4 cup potato flakes (instant mashed potatoes)
1 1/2 tsp Kosher salt
2 tablespoons unsalted butter


  1. Add the water, honey, yeast, flour, semolina, milk powder, and potato flakes to the bowl of a stand mixer. Knead the mixture for about 7 minutes, until the dough is smooth. 
  2. Add the salt and butter and knead until the ingredients are incorporated, about four minutes. 
  3. Cover the bowl with plastic wrap and let the dough rise for 45 minutes. 
  4. Line a half sheet pan with parchment paper. Divide the risen dough into 24 equal pieces and roll each into a ball. 
  5. Place the dough balls on the lined baking sheet 4 across and 6 down. Spray the tops of the rolls with spray oil and cover with plastic wrap. 
  6. Place the pan in your refrigerator for up to 24 hours. 
  7. When ready to bake, remove the pan from the refrigerator and preheat your oven to 350 degrees F.
  8. Remove the plastic wrap and bake the rolls for about 25 minutes, until the rolls reach an internal temperature of about 195 degrees F. 
  9. Serve immediately. Place fully cooled leftover rolls in a sealed plastic bag for later. Reheat individual rolls in the microwave for about 15 seconds. 

Would you like to comment?

  1. I just love semolina bread ,will try it sounds good to me 😆 ☻
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  2. That must be amazing to smell these rolls baking right before Thanksgiving dinner is served! These are just beautiful. Quite a handsome lad you have there.

  3. This is such a fantastic idea, adding potato flakes to those rolls Karen! Loved it, Pinned!
    Have a beautiful week ahead dear!

    1. You guys are so sweet. You have a beautiful week too!

  4. Oh, the pictures! What a wonderful shot of your grandson that one from the side, he is clearly in full concentration mode! Perhaps he would like to work in our lab at some point? A few years down the line? ;-)

    great recipe, Karen! I love this type of rolls for big get-togethers like Thanksgiving dinners... they look great and would go very well with the turkey swimming in gravy

    1. He was totally concentrating! All I had to do was tilt the camera up a bit and take that photo. He had no idea =) Do you have Star Wars Legos in your lab?

  5. I love everything about this post; the rolls look amazingly delicious and your grandson is a cutie!

  6. Your grandson is adorable!! And I love make ahead rolls!

  7. I made this to go with a brown stew chicken dish. So good!

  8. Can I make these 3 days ahead and freeze? Or just leave in zip lock bag?

    1. I'd freeze them if you're doing them three days in advance.


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