These easy Pull-Apart Potato Rolls are deliciously soft, fluffy, buttery, and perfect for sharing at Thanksgiving or Sunday night dinner. Made with a basic dough that uses a mix of all-purpose flour and bread flour, mashed potatoes, butter, whole milk, and eggs, these potato rolls will impress your family and all your friends. You can’t go wrong with these homemade potato rolls!
The type of potato you choose is crucial to success here. I’ve tried various types of potatoes for this recipe, and by far, creamy and starchy Yukon Gold potatoes work the best here. I also highly recommend using a potato ricer for this recipe if you have one. It helps to make the texture lighter and fluffier. Serve these potato rolls warm with a smear of butter or turn them into sandwich sliders with leftover turkey for lunch the next day.
To make the Pull-Apart Potato Rolls, you will need the following ingredients:
In a small saucepan of boiling water (don’t add salt), boil a potato until a knife passes through the flesh with no resistance, 30–40 minutes. Once boiled, drain and let cool enough to handle.
Peel the potato and pass through a potato ricer into a small bowl.
In a bowl of a stand mixer with a whisk attachment, mix ¾ cup riced potato and 1 cup whole milk until smooth and no lumps remain.
Add ½ cup melted butter and mix until combined.
Switch to a dough hook and add 1 ½ cups all-purpose flour, 4 ½ teaspoons yeast, and 3 heaping tablespoons sugar and mix on medium speed. Scrape the bottom and sides of the bowl as needed, for about 2 minutes until a wet and sticky dough forms.
Leave the dough to rise, uncovered, in a warm spot for 30 minutes or until slightly puffed.
Add 2 large beaten eggs, 1 large beaten egg yolk, 2⅔ cups bread flour, and 1 tablespoon salt and mix on medium-high for about 5 minutes. Add more bread flour if needed, until the dough is smooth and elastic.
Brush the surface of the dough with some butter, cover, and leave to rise in a warm spot for 30 minutes or until the dough is 1 ½ times as thick.
Grease a 9x13-inch baking dish with butter.
Turn the dough out onto a lightly oiled surface and divide it into 18 equal pieces. Roll each piece into a ball using your palm and place side by side in the prepared baking dish.
Brush the tops with more butter and set aside to rise, uncovered, in a warm place for about 1 hour until doubled in size.
Preheat the oven to 400 °F.
Brush the dough again with butter and sprinkle with 1 tablespoon flaky sea salt. Bake the rolls for 15–20 minutes or until deep golden brown.
Place the rolls in the baking dish on a wire rack and leave to cool for about 10 minutes. Then turn out rolls onto a rack and leave to cool for 30 minutes more before serving.
Serve alongside your favorite main dish. Share and enjoy!
Love baking for your family? These super soft and fluffy Pull-Apart Potato Rolls are a delicious accompaniment to just about any meal. Give this recipe a go, and please don’t forget to come back and leave a comment if you try making these.
