Pescatarian 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 folded into the dough is the secret behind their impossibly tender crumb — it adds moisture and a subtle richness that you just can't get from a standard white roll. The dough comes together in a stand mixer, rises twice for maximum flavor and fluff, and bakes up into a pull-apart pan of twelve perfectly domed rolls. A generous brush of melted butter straight out of the oven gives them that glossy, bakery-style finish that makes everyone reach for seconds. Since the whole recipe is built around eggs, dairy, and flour with no meat in sight, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. These rolls are equally at home alongside a bowl of chowder, a seafood dinner, or simply torn apart and eaten warm with a little extra butter.
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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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