Pistachio Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these potato rolls are the kind of homemade bread that makes any meal feel like a special occasion. The secret is a full three-quarters cup of mashed russet potato worked right into the dough, which gives each roll an incredibly tender, almost cloud-like crumb that stays soft long after they come out of the oven. A brush of melted butter straight from the oven adds a rich, glossy finish that's hard to resist even before you pull the first roll apart. The ingredient list is refreshingly straightforward — flour, milk, egg, yeast, butter, and that all-important potato — so there's no need to scan labels or worry about hidden nut-based additives sneaking into your bake. These are genuinely made from scratch with nothing unexpected, which is exactly the kind of reassurance that matters when you're cooking for someone with a tree nut sensitivity. The two-rise process takes a little patience, but the hands-on work is minimal and the results are absolutely worth it. Serve them warm alongside a roast, pile on some butter and jam, or use them to make the best little sandwiches you've had in a while.
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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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