MSG Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these potato rolls are the kind of bread that disappears from the table before dinner is even finished. The secret is a full three-quarters cup of freshly mashed russet potato worked right into the dough, which gives each roll an incredibly tender, almost cloud-like crumb that store-bought versions simply cannot replicate. Every ingredient here is straightforward and whole — flour, milk, egg, butter, yeast — so there's no need to scrutinize labels for hidden additives or flavor enhancers that can sneak into packaged bread products. The dough comes together in a stand mixer, rises twice for maximum flavor and texture, and bakes up into a beautiful 3×4 pull-apart arrangement that looks genuinely impressive with almost no fuss. A generous brush of melted butter straight out of the oven gives the tops that irresistible glossy finish and a rich, savory aroma that fills the whole kitchen. These rolls are equally at home alongside a holiday roast or tucked around a weeknight sandwich — versatile, comforting, and completely made from scratch.
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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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