Celery Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these classic 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 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 irresistible glossy sheen and rich flavor. The ingredient list is refreshingly straightforward — flour, egg, butter, milk, and potato — so there's nothing hidden to worry about, just wholesome pantry staples doing exactly what they're supposed to do. Rolling each piece into a tight ball and letting the rolls rise until they're just touching in the pan is what creates those signature pull-apart sides that everyone fights over at the table. Whether you're serving them alongside a roast, piling them with sandwich fillings, or just tearing into one warm with a little extra butter, 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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