Name: Pull-Apart Potato Rolls
Yield: Makes 18
Ingredients: 1 large Yukon Gold potato (about 12 ounces), scrubbed; 1 cup whole milk; 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing; 1 1/2 cups all-purpose flour; 2 (1/4-ounce) envelopes active dry yeast (about 2 1/4 teaspoons); 3 (heaping) tablespoons sugar; 2 large eggs, beaten to blend; 1 large egg yolk, beaten to blend; 2 2/3 cups (or more) bread flour; 1 Tbsp. flaky sea salt, plus more; Vegetable oil (for surface); A potato ricer

Use these to make amazing leftover turkey sandwiches.

Ingredients

Makes 18

1 large Yukon Gold potato (about 12 ounces), scrubbed

1 cup whole milk

1/2 cup (1 stick) unsalted butter, melted, plus more for brushing

1 1/2 cups all-purpose flour

2 (1/4-ounce) envelopes active dry yeast (about 2 1/4 teaspoons)

3 (heaping) tablespoons sugar

2 large eggs, beaten to blend

1 large egg yolk, beaten to blend

2 2/3 cups (or more) bread flour

1 Tbsp. flaky sea salt, plus more

Vegetable oil (for surface)

Special equipment:

A potato ricer

Preparation

Step 1
Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30–40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won't go through; discard).
Step 2
Mix milk and 3/4 cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add 1/2 cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.
Step 3
Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).
Step 4
Add eggs, egg yolk, 2 2/3 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 1/2 times its initial size).
Step 5
Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.
Step 6
Preheat oven to 400°F. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15–20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.

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Reviews (10)

One more thing...instead of using butter to top the rolls, I beat the remaining egg white with some vegetable oil and brushed that mixture on top, adding sesame and poppy seeds. Worked great!
- dekokisindekitchen
- Norristown PA
- 12/11/2020
Two things: 1) the recipe calls for 12 oz. of potato, but that makes far more than 3/4 cup riced potato. Where does the rest of the potato get added? 2) Be prepared to add a LOT more bread flour. That being said, these rolls are soft and delicious. I'd make them again.
- dekokisindekitchen
- Norristown PA
- 12/11/2020
Are you kidding me!?! These were amazing! I’m not exaggerating or understating this. I made them and formed the rolls the night before and refrigerated them overnight. The day of thanksgiving I pulled them out for about three hours for the final rise and baked them just before we served. My brother-in-law called them “A perfect butter delivery system” and my mother said they were the biggest hit of the entire menu. Do not hesitate to make this recipe.
- miapark
- Georgia
- 11/29/2019
Big hit at Christmas! Am going to make again for Easter.
- andreat49
- Maryland
- 3/11/2018
I loved the flavor of these rolls. They were very yeasty and the potato really enhanced the flavor. I was a bit confused by the recipe with the amount of yeast. I wasn't sure whether to use 2 packages or 2 1/4 t. , which is generally considered 1 package. Anyway, I just split the difference and used 3 t. Followed recipe and refrigerated the shaped rolls for nearly 24 hours. They rose nicely in about 2 1/2 hours. I added the salt on top, but in the future I will leave off.
- sajohnston
- Raleigh, NC
- 3/3/2017
So very good. I make the dough the night before Thanksgiving, then refrigerate the shaped rolls overnight. Take them out about three hours before baking and pop them in while the turkey rests.
- galryer
- Hightstown, NJ
- 11/29/2016
The rolls are delicious and remind me of my grandma's butterhorns (except MUCH easier to make!), as opposed to a yeasty roll. My 9 year old said, "MMMMMM! Like a fluffy, light potato!" (It was steaming hot out of the oven.
- julie_li
- Verdi, NV
- 11/26/2015
These rolls are incredible yeasty, sweet, warm and earthy. I make them yearly for Thanksgiving and they are perfect for making little sandwiches with leftover Turkey breast. I like making them ahead by doubling the amount of yeast and freezing them after forming the rolls and placing them in the pan. I just pull them out to thaw and ride a final time the morning of when the Turkey is in the oven and it’s nice and warm in the kitchen. The rolls go in the oven while turkey is resting and they come out absolutely perfectly every time.
- Kaitlin H.
- Hillsdale, MI
- 11/18/2023
I have made these for several Thanksgivings and they get rave reviews. I’m not that fond of rolls and I think they’re awesome. Just got a request to make them at the last minute for Easter!
- Andrea
- Houston, Tx
- 4/9/2023