Chicken Free Classic Potato Rolls
Soft, pillowy, and golden on top, these potato rolls are the kind of bread that disappears from the table before anything else does. 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 store-bought dinner rolls simply cannot match. A brush of melted butter straight out of the oven adds a rich, glossy finish that makes them nearly impossible to resist. The ingredient list is refreshingly straightforward — flour, milk, egg, butter, yeast, and that all-important potato — so there's nothing hidden to second-guess. The dough comes together in a stand mixer and rises twice, which sounds involved but is mostly hands-off waiting time while your kitchen fills with the most incredible yeasty, buttery aroma. Arranged in a 9x13 pan and baked until deep golden brown, they bake up touching each other so every side stays soft and pull-apart perfect. Whether you're serving them alongside a holiday spread or just a weeknight soup, these rolls earn a permanent spot in your baking rotation.
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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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