Heavenly Mashed Potato Rolls are my family's favorite. Great for using up leftovers, but so good you'll be making mashed potatoes just so you can make these rolls! Light, fluffy and perfect every time.
Course: bread
Cuisine: American
Servings: 18
Prep Time: 2hours15minutes
Cook Time: 15minutes
Ingredients
1large yukon gold potato(yield ¾ cup)
1cupwhole milk
½cupbutter(melted)
1 ½cupsall purpose flour
2envelopes active dry yeast(4 ½ teaspoons)
3tablespoonssugar(heaping)
2eggs(slightly beaten)
1egg yolk(slightly beaten)
2 ⅔cupsbread flour
1tablespoonflaky sea salt
Instructions
If you don’t have left over mashed potatoes, boil a large potato until it is tender when pricked with a fork. Drain and allow to cool.
In the bowl of an electric mixer with a whisk attachment, combine ¾ cup of mashed potato and milk and whisk until it is smooth and there are no lumps. Add the melted butter and mix. Change to the dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed until a very sticky dough forms, about 2 minutes.
Let the dough rise in the same bowl in a warm place, uncovered for 30 minutes.
Add eggs, the bread flour, and 1 tablespoon salt and mix on medium high until dough is smooth and elastic, about 5 minutes. Add additional flour if needed. Place dough in a buttered bowl and allow to rise in a warm place covered for 30 minutes until 1 ½ times its original size.
Divide dough into 18 equal pieces. Form into a ball using your palm. Place in a 13 x 9 buttered baking dish so they are slightly touching. Brush tops with butter and let sit uncovered for 1 hour.
Preheat oven to 400º. Brush tops with a little more butter and sprinkle with flaky salt. Bake until golden brown, about 15-20 minutes.