Turmeric Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these potato rolls are the kind of bread that disappears from the table before everything else is even served. Mashed russet potato folded into the dough is the secret here — it adds a subtle richness and keeps the crumb incredibly tender in a way that plain flour rolls just can't match. The ingredient list is refreshingly straightforward: potato, flour, milk, egg, butter, yeast, sugar, and salt. Nothing hidden, nothing unexpected, which makes this a genuinely stress-free bake for anyone navigating spice sensitivities or avoiding certain anti-inflammatory additives that sneak into packaged breads. The dough comes together in a stand mixer, rises twice for that perfect pull-apart texture, and gets finished with a generous brush of melted butter straight out of the oven. That last step alone is reason enough to make these. 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.
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!