Sesame 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. Mashed russet potato folded into the dough is the secret weapon here — it adds a subtle richness and keeps the crumb incredibly tender and moist in a way that plain flour rolls just can't match. The ingredient list is refreshingly straightforward: flour, milk, egg, butter, yeast, and that all-important potato, with zero hidden additives or sesame-containing ingredients to worry about. For anyone navigating sesame allergies or sensitivities, store-bought rolls and bakery breads can be a minefield of unexpected seeds and shared equipment, so baking from scratch like this puts you fully in control. The dough comes together in a stand mixer, rises twice for maximum flavor and fluff, and gets finished with a generous brush of melted butter straight out of the oven. That final butter bath gives the tops a gorgeous sheen and a rich, slightly salty finish that makes them nearly impossible to resist. Serve them alongside a holiday roast, pile on sandwich fillings, or honestly just eat one warm and plain — they're that good.
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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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