Rye Free Classic Potato Rolls

Total time2 hr 52 min

Prep time30 min

Cook time22 min

Soft, pillowy, and golden-topped, these classic potato rolls are the kind of pull-apart 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 keeps every roll feather-light from the first bite to the last. The entire recipe relies on all-purpose flour, whole milk, butter, and egg, so there's no rye or rye-adjacent grain anywhere in sight, making it a genuinely worry-free bake for anyone navigating that sensitivity. Warm milk and active dry yeast get the dough off to a foamy, fragrant start, and two rises give the rolls their signature puffed, bakery-style look. A generous brush of melted butter straight out of the oven sends them over the top with a glossy, slightly salty finish. These are the rolls you'll want alongside a holiday roast, a weeknight soup, or honestly just a pat of good butter and nothing else.

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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
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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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