Cashew 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 anything else does. 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 stays soft long after they come out of the oven. Warm milk and active dry yeast build a light, airy structure, while a finishing brush of melted butter adds that glossy, irresistible sheen. The ingredient list is refreshingly straightforward — flour, egg, butter, potato, and a few pantry staples — so there's no need to scan labels or second-guess what's hiding in a store-bought bag. Every step is approachable even if you don't bake bread often, and the stand mixer does most of the heavy lifting during the knead. Serve them alongside a holiday roast, pile them with sandwich fillings, or honestly just eat one warm and plain straight from the pan — no judgment here.
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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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