Low Fiber Classic Potato Rolls

Total time2 hr 52 min

Prep time30 min

Cook time22 min

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Ingredients

12 servings

For the dough

1 medium russet potato (about 8 oz), peeled and cut into 1-inch chunks
Ingredient note
Low 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 note
Plain 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
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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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 note
Butter has no fiber. Counting all uses, this recipe has about 1 1/5 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For brushing

2 tbsp unsalted butter, melted
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 1/5 teaspoons per serving, which remains within the reviewed Low Residue range. 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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