Walnut Free Classic Potato Rolls
Soft, pillowy, and golden-topped, these potato rolls are the kind of pull-apart bread that disappears from the table before anything else does. The secret is a full three-quarters of a cup of mashed russet potato worked right into the dough, which gives each roll an incredibly tender, almost cloud-like crumb that stays soft long after they come out of the oven. A brush of melted butter straight from the oven adds a rich, glossy finish that makes them almost too pretty to eat — almost. The ingredient list is refreshingly simple: flour, milk, egg, yeast, butter, and that trusty potato, so there's no need to scan labels or worry about hidden nut additions sneaking in. These are made entirely from scratch, which means you control every single thing that goes into them. Whether you're serving them alongside a holiday roast or just want something warm and homemade on a Sunday afternoon, this recipe delivers serious bakery-level results with straightforward technique.
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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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