Potato Rolls

By á-3757

Ingredients

• 1 russet potato (big enough to make 1/2 cup mashed potato), peeled and chopped
• 1/3 cup unsalted butter, softened
• 2 tbsp. sugar
• 1 tbsp. honey
• 1/2 tsp. salt
• 1 egg
• 1/2 cup milk, warmed
• 1 1/8 tsp. instant yeast
• 1/4 cup reserved potato water, lukewarm, with 1 teaspoon sugar added to it
• 2 1/2 – 3 cups flour (You can use half all-purpose and half bread flour)

Preparation

Step 1

Boil potato until tender. Drain cooking water, reserving 1/4 cup for use in the rolls. Finely mash the potato and measure out 1/2 cup. Let cool to nearly room temperature.

In the bowl of a stand mixer with the paddle attachment, mix together the mashed potato, butter, sugar, honey, salt and egg. Mix together on medium speed for about 2 minutes. Combine the yeast with the warm milk and reserved potato water, and pour into the mixer bowl. Mix on low speed until mixed well. Gradually add the flour, about 1/2 cup at a time, until a soft dough forms. Switch to the dough hook attachment on knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.

Line a baking sheet with parchment paper. Turn the down out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls. Place the rolls on the prepared baking sheet, about 1 1/2 inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes. Meanwhile, preheat the oven to 400 degrees F.

Bake in the preheated oven for about 12 minutes, until golden. Serve warm.