Brazil Nut Free Classic Potato Rolls
Soft, pillowy, and golden on top, these classic potato rolls are the kind of baked good that disappears from the table before they've had a chance to cool. Mashed russet potato folded into the dough is the secret weapon here — it adds a subtle richness and keeps the crumb incredibly tender long after they come out of the oven. A final brush of melted butter right out of the oven gives each roll that glossy, irresistible finish you'd expect from a bakery. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a store-bought bag of rolls. The dough comes together with pantry staples — flour, milk, egg, butter, and yeast — making this a straightforward bake even if you don't consider yourself a bread person. Whether you're serving them alongside a holiday roast or just want something warm and homemade on a weeknight, these rolls deliver every single time.
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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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