- 1 (about 6 oz) PotatoesYukon Gold, medium, scrubbed
- 1 cup Whole milk
- ½ cup (1 stick) Unsalted buttermelted, plus more for brushing
- 1½ cups All-purpose flour
- 2 (¼-oz) envelopes Active dry yeastabout 4½ tsp
- 3 heaping tbsp Sugar
- 2 Large eggsbeaten
- 1 Egg yolkslarge, beaten
- 2 ⅔ cups Bread flouror more
- 1 tbsp Sea saltflaky, plus more
- Vegetable oilfor surface
Pull-Apart Potato Rolls
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:
Steps to make Pull-Apart Potato Rolls
Mix riced potato and milk
Add dry ingredients
Add remaining ingredients
Let dough rise
Prepare a baking dish
Shape dough into rolls
Let rolls rise
Preheat the oven to 400 °F.