Featherlight Yeast Rolls

Name: Featherlight Yeast Rolls
Total time: 15 h 19 min
Yield: 24 servings
Ingredients: 1 whole russet potato; ½ stick unsalted butter; ½ cup whole milk; 1 teaspoon salt; 2 tablespoons sugar; 1 package active dry yeast; 2⅔ cups all-purpose flour

Light and fluffy homemade dinner rolls made with mashed potato, which creates an incredibly tender texture. These classic yeast rolls require an overnight rise for the perfect texture and flavor development.

24 servings

15 hr 19 min

Published October 4, 2025

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Ingredients

•1 whole russet potato
•½ stick unsalted butter
•½ cup whole milk
•1 teaspoon salt
•2 tablespoons sugar
•1 package active dry yeast
•2⅔ cups all-purpose flour

Cooking Instructions

1.
Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.
15 min
2.
Meanwhile, melt 2 1/2 tablespoons butter.
2 min
3.
Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).
5 min
4.
Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn't foam, Start over with new yeast and remaining cooking liquid.)
10 min
5.
Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.
5 min
6.
Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).
10 min
7.
Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.
720 min
8.
Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).
20 min
9.
Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.
90 min
10.
Preheat oven to 375°F with rack in middle.
10 min
11.
Melt remaining 1 1/2 tablespoons butter.
2 min
12.
Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.
30 min

Cooking Instructions

Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.

15 min

Meanwhile, melt 2 1/2 tablespoons butter.

2 min

Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).

5 min

Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn't foam, Start over with new yeast and remaining cooking liquid.)

10 min

Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.

5 min

Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).

10 min

Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.

720 min

Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).

20 min

Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.

90 min

10.

Preheat oven to 375°F with rack in middle.

10 min

11.

Melt remaining 1 1/2 tablespoons butter.

2 min

12.

Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.

30 min