Pecan 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 incredibly tender crumb — it adds moisture and a subtle richness that you just can't get from a standard dinner roll. The whole process is straightforward: boil, mash, mix, rise, and bake, with a stand mixer doing most of the heavy lifting during the knead. A final brush of melted butter straight out of the oven gives the tops a glossy, irresistible finish that makes them look as good as they taste. Every ingredient here is simple and easy to verify, so there's no need to scan labels for hidden nut additives or worry about cross-contact from specialty baking blends. These rolls are equally at home alongside a holiday roast or a weeknight soup, and they reheat beautifully if you somehow have leftovers.
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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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