Mustard Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these potato rolls are the kind of pull-apart bread that disappears from the table before anything else does. Mashed russet potato folded into the dough is the secret behind their incredibly tender, almost cloud-like crumb — it keeps them moist and gives them a subtle richness that plain dinner rolls just can't match. Every single ingredient here is straightforward pantry staple territory: flour, milk, yeast, egg, butter, and a boiled potato, with zero hidden seasonings or condiment-based additives to worry about. That matters more than you might think, since mustard shows up in surprising places — spice blends, enriched doughs, and even some commercial bread mixes sneak it in. Here, you control everything from start to finish, so there's no second-guessing the label. The process is deeply satisfying too — watching the dough double, shaping each ball by hand, and then pulling apart warm, buttery rolls straight from the pan is genuinely one of the better things you can do on a weekend afternoon. Brush them with melted butter the moment they come out of the oven and try, if you can, to wait the full ten minutes before tearing in.
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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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