Lupin Free Classic Potato Rolls
Soft, pillowy, and golden-topped with a brush of melted butter, these potato rolls are the kind of baked good that disappears from the table before they've even had a chance to cool. The secret is the mashed russet potato worked right into the dough — it adds moisture and a subtle richness that keeps the crumb incredibly tender long after they come out of the oven. For anyone navigating lupin sensitivities, store-bought rolls and packaged bread products can be a minefield, since lupin flour is increasingly used as a filler or protein boost in commercial baking. This recipe keeps things clean and straightforward: all-purpose flour, milk, egg, butter, and that trusty potato — nothing hidden, nothing unnecessary. The dough comes together in a stand mixer and rises twice, which sounds involved but is mostly just waiting while your kitchen starts to smell amazing. Baked in a 9x13 pan so the rolls press together and pull apart in satisfying, soft-edged pieces, they're equally at home alongside a holiday roast or piled with sandwich fillings on a weeknight. Brush them with that final hit of melted butter straight out of the oven and try not to eat three before dinner.
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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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