Cinnamon 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 everything else is even served. 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. For anyone navigating a cinnamon sensitivity, bread and rolls can be surprisingly tricky — spiced blends and flavored butters sneak into more bakery recipes than you'd expect. This one keeps things beautifully clean: flour, potato, milk, egg, yeast, sugar, salt, and butter are all you need. The dough comes together in a stand mixer, rises twice for maximum fluffiness, and bakes up into a neat 3×4 grid of rolls that pull apart with that satisfying, soft-edged tear. A final brush of melted butter straight out of the oven gives the tops a rich, glossy finish that makes them look like they came from a serious bakery. Serve them alongside a holiday roast, a weeknight soup, or honestly just warm with a little extra butter — no occasion required.
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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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