From the Recipe Book – Guard and Grace's Pull Apart Potato Rolls

Make these buttery, golden little pieces of heaven right in your own kitchen!  Click here or read the recipe below!

Use these to make amazing leftover turkey sandwiches.



  • 1 medium Yukon Gold potato (about 6 ounces), scrubbed
  • 1 cup whole milk
  • ½ cup (1 stick) unsalted butter, melted, plus more for brushing
  • cups all-purpose flour
  • 2 ¼-ounce envelopes active dry yeast (about 4½ teaspoons)
  • 3 (heaping) tablespoons sugar
  • 2 large eggs, beaten to blend
  • 1 large egg yolk, beaten to blend
  • 2⅔ cups (or more) bread flour
  • 1 tablespoon flaky sea salt, plus more
  • Vegetable oil (for surface)

Special Equipment

  • A potato ricer


  • 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).
  • Mix milk and ¾ cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add ½ 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.
  • Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).
  • Add eggs, egg yolk, 2⅔ 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 1½ times its initial size).
  • Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13×9″ 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.
  • Preheat oven to 400°. 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.
  • Recipe by Guard and Grace, Denver, CO
  • Photograph by Alex Lau