Ginger 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. Boiled and mashed russet potato works quietly into the dough, giving each roll an incredibly tender, almost cloud-like crumb that you just can't get from flour alone. The process is straightforward — bloom the yeast, mix, knead, rise, bake — and the result looks and tastes like something that took serious skill. A brush of melted butter straight out of the oven adds a glossy, rich finish that makes the golden crust even harder to resist. For anyone navigating a sensitivity to ginger, this recipe is a clean, worry-free win: every ingredient is simple and familiar, with no spice blends or hidden seasonings to second-guess. These rolls are equally at home alongside a holiday roast or a weeknight soup, and they reheat beautifully if you somehow have leftovers.
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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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