Chestnut Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these classic potato rolls are the kind of pull-apart bread that disappears from the table before it has a chance to cool. Mashed russet potato folded into the dough is the secret behind their impossibly tender crumb — the starch keeps them moist and light in a way that plain flour rolls simply can't match. The dough comes together with pantry staples like all-purpose flour, whole milk, egg, and butter, so there's nothing unusual to track down and nothing to second-guess at the ingredient level. A brush of melted butter straight out of the oven gives the tops that glossy, bakery-worthy finish that makes everyone reach for a second roll. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any chestnut-derived ingredients — just honest, straightforward baking from start to finish. They're perfect alongside a roast, piled with sandwich fillings, or honestly just torn apart and eaten warm with a little extra butter.
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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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