BHA & BHT Free Classic Potato Rolls
Soft, pillowy, and golden on top, these potato rolls are the kind of homemade bread that makes any meal feel like a special occasion. 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. For anyone avoiding synthetic preservatives like BHA and BHT — which show up in a surprising number of packaged breads and rolls — baking from scratch with whole, recognizable ingredients is the cleanest solution around. Every ingredient here is straightforward: flour, milk, egg, butter, yeast, and that all-important potato. A final brush of melted butter straight out of the oven adds a rich, glossy finish and a little extra flavor that makes it nearly impossible to wait the full ten minutes before tearing one apart. These rolls bake up beautifully arranged in a 9x13 pan, puffing up and pressing together into a pull-apart batch that's perfect for a dinner spread or a holiday table.
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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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