Vegetarian Classic Potato Rolls
Soft, pillowy, and golden on top, these potato rolls are the kind of 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 dough comes together with whole milk, egg, and butter, so every bite has that classic, slightly sweet flavor that makes homemade rolls so irresistible. A final brush of melted butter straight out of the oven gives the tops a glossy, golden finish that looks like you spent all day in the kitchen. These are completely free of meat or anything derived from it, built entirely from pantry staples and fresh produce, so they fit naturally into a plant-friendly meal spread. Whether you're pulling them apart alongside a cozy soup or piling them onto a holiday table, they hold their own as the star of the basket. The two-rise process is worth every minute of patience — the result is a roll that's light, springy, and just begging for a little extra butter.
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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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