Pregnancy Friendly 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 the mashed russet potato worked right into the dough — it adds a subtle richness and keeps the crumb incredibly tender in a way that store-bought rolls simply can't match. Every ingredient here is straightforward and pregnancy-safe: whole milk, egg, butter, flour, and a single potato, with no additives, preservatives, or anything you'd need to second-guess on a label. The yeast gets properly activated in warm milk before it ever touches the dough, so you can be confident the rolls will rise fully and bake through to a safe internal temperature. A quick brush of melted butter straight out of the oven gives them that irresistible glossy finish and a little extra flavor. They pull apart beautifully at the table and pair just as well with a bowl of soup as they do alongside a holiday roast. Once you smell these baking, it will be very hard to wait the full ten minutes before digging in.
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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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!