Seeds Free Classic Potato Rolls
Soft, pillowy, and golden on top, these potato rolls are the kind of pull-apart bread that disappears from the table before anything else does. The secret is the mashed russet potato worked right into the dough — it adds a subtle richness and keeps the crumb incredibly tender and moist in a way that plain flour rolls just can't match. Every ingredient here is straightforward and naturally free from seeds, so there's no need to scrutinize labels or swap anything out. The dough comes together in a stand mixer, rises twice for that perfect airy structure, and bakes up into a gorgeous 3×4 grid of rolls that practically beg to be pulled apart. A generous brush of melted butter straight out of the oven gives them a glossy, irresistible finish. Whether you're serving them alongside a roast, piling on sandwich fillings, or just eating them warm with a little extra butter, these rolls deliver serious bakery-quality results from your own kitchen.
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
- 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!