Hazelnut 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. Mashed russet potato folded into the dough is the secret behind their impossibly tender crumb — it adds moisture and a subtle richness that you just can't get from a standard white roll. The ingredient list is refreshingly straightforward: flour, milk, egg, butter, yeast, and that humble potato, with zero nut-based ingredients anywhere in sight. For anyone navigating tree nut allergies or sensitivities, store-bought rolls can be a minefield of shared-facility warnings, so baking your own from scratch is genuinely the safest and most satisfying route. The dough comes together in a stand mixer, rises twice for maximum fluffiness, and bakes up into a neat pan of twelve rolls that pull apart with that satisfying soft-bread tear. A final brush of melted butter straight out of the oven gives them a glossy, rich finish that makes them look as good as they taste. Serve them warm alongside a holiday roast, a weeknight soup, or honestly just on their own — no one will judge you.
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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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