Barley Free Classic Potato Rolls
Soft, pillowy, and golden on top, these potato rolls are the kind of bread that disappears from the table before anything else does. Mashed russet potato worked into the dough is what gives them that impossibly tender, cloud-like crumb — it's a classic trick that makes all the difference. The ingredient list is refreshingly straightforward: flour, milk, egg, butter, yeast, and that humble potato, with zero grains or additives that could sneak in unwanted gluten sources like barley. Because you're building everything from scratch, you stay in complete control of what goes into each roll, which is a real relief compared to store-bought bread where hidden ingredients are a constant concern. A brush of melted butter straight out of the oven gives them a glossy, rich finish that makes them just as good on their own as they are alongside a big holiday spread. Pull one apart while it's still warm and you'll understand immediately why this style of roll has been a dinner table staple for generations.
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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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