Beef 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. The secret is the mashed russet potato worked right into the dough — it adds a subtle richness and keeps the crumb incredibly tender and moist in a way that plain flour rolls just can't match. Warm milk, a touch of sugar, and a full knead bring everything together into a dough that's satisfying to work with and even more satisfying to eat. A final brush of melted butter straight out of the oven gives each roll a glossy, irresistible finish. Every single ingredient here is naturally free from beef and beef-derived products, so there's no label-scanning or substitution stress involved — just straightforward baking with pantry staples. These rolls are equally at home alongside a holiday spread, tucked around a weeknight soup, or simply torn apart and eaten warm with a little extra butter.
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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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