Shellfish 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 the mashed russet potato worked right into the dough — it adds a subtle richness and keeps the crumb incredibly tender long after they come out of the oven. Warm milk, active dry yeast, butter, and a single egg round out the ingredient list, so every component is straightforward and easy to source without any concern about hidden shellfish derivatives or cross-contact from processed seafood additives. The dough comes together in a stand mixer, rises twice for maximum flavor and fluff, and bakes up into a snug 3×4 grid of rolls that pull apart beautifully at the table. A final brush of melted butter straight from the oven gives the tops a glossy, irresistible finish. Whether you're serving them alongside a holiday roast or just want something warm and homemade on a weeknight, these rolls deliver every single time.
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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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