Oats 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. The secret is a full three-quarters of a cup of mashed russet potato worked right into the dough, which gives each roll an incredibly tender, almost cloud-like crumb that stays moist long after they come out of the oven. Warm milk and active dry yeast create a beautifully airy rise, while a finishing brush of melted butter makes the tops shine and taste just as good as they look. For anyone navigating an oat sensitivity, these rolls are a genuinely safe and satisfying option — the ingredient list is straightforward, built entirely around flour, dairy, egg, and potato with no hidden grains to second-guess. That simplicity is actually what makes them so reliable: every component has a clear job, and the result is consistently bakery-quality. They work alongside a holiday roast, a weeknight soup, or honestly just a generous smear of softened butter on their own. Once you smell them baking, the 45-minute second rise will feel like the longest wait of your life.
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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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