Low Fiber Classic Potato Rolls
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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
Ingredient noteLow Residue diets limit fibrous vegetables, but the potato here is peeled and cooked until soft, and the amount per serving stays moderate, so it is likely Low Residue. If you prefer to always avoid potato, please tap it and change its rating to Red.
- ½ cup whole milk, warmed to 110°f (43°c)
Ingredient notePlain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
- 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
Ingredient notesButter is almost all fat and has no fiber, so the small amount here (about 3/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1/2 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
For brushing
- 2 tbsp unsalted butter, meltedIngredient notes
Butter is almost all fat and has no fiber, so the small amount here (about 3/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 1/2 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
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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