Fluffy Potato Rolls

Potato rolls are softer than any other dinner roll — the starch in the mashed potato keeps the crumb pillowy and the crust tender for days. These are the rolls that disappear first at every table. The potato water is just as important as the potato itself, so don't pour it down the drain.

What You Need

• THE POTATOES:
• ½ lb russet potatoes → ½ cup prepared mashed potatoes
• DOUGH:
• ½ cup warm milk
• ½ cup reserved potato cooking water
• 1½ tsp fine salt
• ¼ to ⅓ cup granulated sugar
• ¼ cup melted butter
• 1 egg, lightly beaten
• 1½ tsp active dry yeast
• 3¼ to 3½ cups all-purpose flour, plus more for kneading
• ROLL WASH:
• 1 large egg
• 1–2 tbsp milk or water
• Melted butter for brushing after baking

Method

1. COOK THE POTATOES: Peel and cut russets into chunks. Cover with water by at least an inch. Boil until completely tender, about 10 minutes. Drain and reserve at least ⅔ cup of the starchy cooking water. Mash potatoes and set aside to cool.
2. MAKE THE DOUGH BASE: In a microwave-safe bowl, combine milk, ½ cup potato water, butter, sugar, and salt. Microwave about 1 minute and stir until everything melts and combines. Cool until just warm — not hot.
3. Transfer to a large bowl. Add yeast and egg, whisk until combined. Add the mashed potatoes and mix well.
4. Add flour one cup at a time, mixing as you go. Stop adding flour the moment you can form a soft, slightly sticky dough ball. Resist the urge to keep adding — too much flour makes dense, crumby rolls.
5. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. A stand mixer with a dough hook works beautifully here.
6. Place in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let rise in a warm place for 1½ to 2 hours until doubled.
7. SHAPE THE ROLLS: Punch the dough down. Divide into 14–16 even pieces and roll each into a smooth ball.
8. Arrange in a greased 9×13 pan (placed on a cookie sheet to protect the bottoms). Whisk egg and milk together for the wash and brush gently over each roll.
9. Cover and let rise again 20–30 minutes until puffy and nearly doubled.
10. Bake at 350°F (176°C) for 15–20 minutes until golden brown. Brush with melted butter the moment they come out of the oven. Let cool slightly before serving.

Tips & Notes

• Save that potato water — it's loaded with starch and gives the rolls their signature softness.
• Under-flour rather than over-flour. A sticky dough bakes softer than a stiff one.
• Brushing with butter straight from the oven gives the tops a gorgeous sheen and keeps them soft.
• These freeze beautifully. Cool completely, bag tightly, and reheat at 300°F for 10 minutes.

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