Peanut Free Classic Potato Rolls
Soft, pillowy, and golden on top, these potato rolls are the kind of bread that disappears from the table before anything else does. Mashed russet potato worked into the dough is the secret behind their impossibly tender crumb — it adds moisture and a subtle richness that plain flour rolls just can't match. The whole process is straightforward: boil, mash, mix, rise, and bake, with a final brush of melted butter that gives the tops a glossy, irresistible finish. Every ingredient here is simple and easy to verify, which means no stressful label-reading or worrying about shared-facility warnings that come with so many store-bought dinner rolls. The dough comes together in a stand mixer, rises twice for maximum fluffiness, and bakes up into a snug pan of twelve rolls that pull apart in the most satisfying way. They're perfect alongside a holiday roast, a weeknight soup, or honestly just eaten warm with a little extra butter. Once you make these from scratch, it's hard to go back to anything else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!