Carrageenan 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 it even has a chance to cool. The secret is a full three-quarters of a cup of freshly mashed russet potato worked right into the dough, which gives each roll an incredibly tender, almost cloud-like crumb that you simply cannot get from a standard white roll. For anyone navigating ingredient labels at the grocery store, packaged dinner rolls can be a minefield — carrageenan shows up in all kinds of dairy-adjacent products and processed breads as a thickener or stabilizer. Here, every ingredient is straightforward: whole milk, butter, egg, flour, yeast, and that trusty potato, with nothing hidden or unnecessary. A final brush of melted butter straight out of the oven adds a rich, glossy finish that makes them look as good as they taste. These rolls work beautifully alongside a holiday roast, a weeknight soup, or honestly just torn apart and eaten warm on their own. Once you make them from scratch, it's genuinely hard to go back to the store-bought version.
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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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