Turkey Free Classic Potato Rolls
Soft, pillowy, and kissed with melted butter straight out of the oven, these potato rolls are the kind of baked good that disappears from the table before anyone has a chance to sit down. The secret is a full three-quarters cup of mashed russet potato worked right into the dough, which gives each roll an incredibly tender, almost cloud-like crumb that store-bought dinner rolls simply cannot match. Warm milk and active dry yeast create a beautifully airy rise, while a touch of sugar and softened butter round out the flavor without making things overly rich. The dough comes together in a stand mixer, so even if you're not a seasoned bread baker, the process is genuinely approachable — just watch for that foamy yeast bloom and you're already halfway there. Every ingredient here is straightforward and easy to verify, which means no hunting through labels or worrying about hidden poultry-derived additives that can sneak into processed bread products. Baked until deep golden brown and brushed generously with melted butter the moment they leave the oven, these rolls have a glossy, irresistible finish. Pull them apart warm and serve alongside soup, a holiday spread, or honestly just on their own — they need very little help.
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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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