Artificial Flavors 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 everything else is even served. The secret is a full three-quarters cup of freshly mashed russet potato worked right into the dough, which gives each roll an incredibly tender, almost cloud-like crumb that store-bought versions simply can't replicate. Every ingredient here is exactly what it sounds like — real potato, whole milk, butter, flour, egg, yeast — so there's no need to squint at a label hunting for synthetic flavor additives or mystery enhancers. The dough comes together in a stand mixer, rises twice for maximum flavor and fluff, and gets finished with a generous brush of melted butter straight out of the oven. That final butter step is what gives the tops their glossy, rich finish and keeps them soft as they cool. Whether you're building a holiday spread or just want something special alongside a weeknight soup, these rolls deliver serious bakery-quality results from a genuinely clean, straightforward ingredient list.
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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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