Almond Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these potato rolls are the kind of pull-apart bread that disappears from the table before it has a chance to cool. The secret is a full three-quarters cup of mashed russet potato worked right into the dough, which gives each roll an incredibly tender, almost cloud-like crumb that you just can't get from a standard white roll. Every ingredient here is straightforward pantry staple territory — flour, milk, egg, butter, yeast — so there's nothing hidden to second-guess, making this a genuinely worry-free bake for anyone avoiding tree nuts. The dough comes together in a stand mixer and goes through two rises, building flavor and that signature soft texture along the way. A generous brush of melted butter straight out of the oven gives the tops a glossy, rich finish that smells absolutely incredible. These rolls are equally at home alongside a holiday roast or stuffed with leftover sandwich fillings the next day. Once you've made them from scratch, the store-bought version simply won't cut it anymore.
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Learn more →Ingredients
12 servings
For the dough
- 1 medium russet potato (about 8 oz), peeled and cut into 1-inch chunks
- ½ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 ¼ tsp fine salt
- 1 large egg, room temperature
- 3 tbsp unsalted butter, softened
For brushing
- 2 tbsp unsalted butter, melted
Instructions
- 1
Place the potato chunks in a small saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Cook until completely tender and a fork slides through without resistance, about 12–15 minutes. Drain, then mash or rice the potato until completely smooth — no lumps. Measure out 3/4 cup of mashed potato and let it cool to room temperature. (Reserve any extra for another use.)
- 2
In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Stir briefly and let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is not active — start over with fresh yeast.
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