High Fructose Corn Syrup Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these homemade potato rolls are the kind of bread that makes any meal feel like a special occasion. Mashed russet potato folded into the dough is the secret weapon here — it adds a subtle richness and keeps the crumb incredibly tender long after they come out of the oven. Every ingredient in this recipe is straightforward pantry staple territory: flour, milk, egg, butter, yeast, and sugar. That simplicity is exactly the point, because so many store-bought rolls and packaged breads sneak in sweeteners that have no business being there. Making them from scratch means you control what goes in, full stop. The melted butter brushed over the tops right out of the oven gives them that irresistible glossy finish and a faint richness that will have everyone reaching for seconds. Whether you're serving them alongside a roast, piling on sandwich fillings, or just eating one warm with a little extra butter, these rolls deliver every single time.
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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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