Fructose 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. Boiled russet potato gets mashed into the dough, giving each roll an incredibly tender, almost cloud-like crumb that you simply cannot get from flour alone. For anyone managing fructose intolerance, homemade rolls are a genuine relief — store-bought versions are often loaded with high-fructose corn syrup, honey, or fruit-derived sweeteners that can cause real discomfort. Here, the only sweetener is a small amount of granulated sugar, which is glucose and fructose in equal parts and typically well-tolerated in modest quantities. The remaining ingredients — milk, egg, butter, flour, yeast, and salt — are all straightforward and free from the hidden fructose sources that sneak into so many packaged breads. A final brush of melted butter straight out of the oven gives them a glossy, rich finish that makes them taste like something from a serious bakery. Pull them apart warm and enjoy every single one without a second thought.
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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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