Pull Apart Potato Rolls

By stancec44

Made adjustments for high altitude (in parens).

Ingredients

• 1 lg. Yukon Gold (12 oz), scrubbed
• 1 c. (+ 1 Tb.) whole milk
• 1/2 c. (1 stick) unsalted butter, plus more for brushing
• 1 1/2 c. all-purpose (1 1/4 c.)
• 2 1/4 tsp (1 3/4 tsp) dry yeast
• 2 heaping TB sugar (not heaping)
• 2 lg. eggs, beaten to blend
• 1 lg. egg yolk (used 3 whole eggs instead of the 2 + egg yolk)
• 2 2/3 c. (or more) bread flour (1 2/3 to start)
• 1 TB flaky sea salt + more
• Vegetable oil (for surface)

Details

Servings 18

Preparation

Step 1

Boil potato in 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, pass through ricer into small bowl; discard skin.

Mix milk and 3/4 c. riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain (should be very smooth). Add 1/2 c. butter ad mix until incorporated.

Switch to dough hook. Add all purpose flour, yeast and sugar and mix on med. speed, scraping bowl as needed, until a very wet, sticky dough forms.

Let dough rise uncovered, in a warm spot, 30 minutes (it will have puffed slightly). (Note: do this.)

Add eggs, egg yolk, 2 2/3 bread flour (1 2/3 c.-Note: needed almost full amount- 2 2/3 c.- before dough felt ready, but add rest in small increments), until dough is smooth & elastic, about 5 minutes. Brush surface of dough with butter, cover and let rise in warm place 30 minutes (dough should rise 1 1/2 times its initial size). (Note: I put in oil greased bowl, buttered the top and put in refrigerator overnight. I let it warm up a bit before shaping).

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 (I let rise about 15 minutes, and then put back in fridge to finish).

Preheat oven to 400 (415). Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15-20 min. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto a rack and let cool 30 minutes before serving. (I did the baking about 45 minutes before dinner, covered them with foil after a few minutes and left them on rack until dinner.)