Mushroom Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these classic 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 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 can't match. A brush of melted butter straight out of the oven adds a rich, glossy finish that makes them nearly impossible to resist. For anyone navigating a diet that rules out fungi-based ingredients, this recipe is naturally a safe bet — every single ingredient is straightforward and easy to verify, from the all-purpose flour to the warm whole milk and active dry yeast. There's no need to scrutinize labels or worry about unexpected additions hiding in the dough. The two-rise process takes a little patience, but the result is a batch of twelve beautifully puffed rolls that bake up touching each other in the pan, pull-apart style. Serve them alongside a roast, pile on some butter and jam, or just eat one warm and plain — honestly, that last option is hard to beat.
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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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