Xanthan Gum Free Classic Potato Rolls
Soft, pillowy, and golden on top, these potato rolls are the kind of pull-apart bread that disappears from the table before anything else does. Mashed russet potato folded into the dough is the secret here — it adds a subtle richness and keeps the crumb incredibly tender without relying on any additives or stabilizers. That means no xanthan gum, no guar gum, nothing artificial — just flour, yeast, butter, egg, and a humble potato doing all the heavy lifting. The dough comes together beautifully in a stand mixer and has that satisfying elasticity that tells you the gluten is doing exactly what it should. A warm milk and yeast base gets the rise going, and two proofing stages mean you end up with rolls that are genuinely fluffy all the way through. A generous brush of melted butter straight out of the oven gives them that glossy, bakery-style finish that makes it nearly impossible to wait the full ten minutes before tearing one open. These are the rolls you bring to a holiday dinner, a weekend cookout, or honestly just a Tuesday when you want something homemade and deeply satisfying.
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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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