Fluffy Potato Rolls



20 min


2 hrs 45 min



Fluffy Potato Rolls

(Photo: Erik Putz; Produced by: Sun Ngo; Food styling: Ashley Denton; Prop styling: Madeleine Johari)

One of the mouth-watering recipes in our ultimate East Coast seafood boil guide. The perfect bread roll to sop up any extra lobster and clam juices.


  • 150 g yellow or yukon gold potatoes , peeled and cut in 1/2-in. cubes (about 1 cup)
  • 3/4 cup hot 3.25% milk , (105 to 115F)
  • 6 tbsp salted butter , melted, divided
  • 3 tbsp granulated sugar , (36 g)
  • 1 8-g pkg quick-rise yeast , (about 2 1/4 tsp)
  • 1 1/2 tsp salt
  • 1 large egg
  • 4 cups all-purpose flour , (480 g)
  • 1 tsp olive oil


  1. Cover potatoes with cold water in a small saucepan set over medium. Bring to a boil. Boil until fork-tender, 8 to 10 min. Measure out ¼ cup hot potato water and set aside. Drain potatoes and return to saucepan. Mash with a fork until smooth. Measure out ½ cup mashed potatoes.
  2. Pour hot milk, reserved potato water and 4 tbsp butter into bowl of a stand mixer fitted with paddle attachment. (Milk mixture should be no hotter than 115F; otherwise, it may kill the yeast.) Sprinkle in sugar, yeast and salt. Add egg and ½ cup mashed potatoes. Stir at low speed for 1 min.
  3. Fit stand mixer with dough hook. Gradually add flour with mixer at low speed until combined, 2 min. Increase speed to medium-high and knead until dough starts to pull away from sides, 5 to 7 min. (Mixer may move around the counter.) Dough should be slightly sticky. Remove hook. Cover bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 30 min.
  4. Rub hands, counter and the inside of a 9×13-in. baking dish with oil. Transfer dough to counter and pat down into a rectangle. Cut into 12 equal pieces. (Use a scale to measure accurately, if desired.) Form each piece into a smooth round ball, pinching bottom to seal. Arrange balls in prepared dish. Cover with same towel. Let rise until doubled in size, about 1 hr.
  5. Position rack in centre of oven and preheat to 350F.
  6. Brush rolls with remaining 2 tbsp melted butter. Bake until tops are golden-brown, 30 to 35 min. Brush hot buns with more melted butter and sprinkle with flaked sea salt, if desired.

Make-ahead tip

Baked buns will keep well in an airtight container at room temperature for up to 3 days.