Description
Yield: 12 rolls
Pan: 9 × 13-inch baking pan
Preparation: Approximately 25 minutes with prepared potato
Rising: Approximately 95–150 minutes
Baking: Approximately 22–28 minutes
Cooling: 10–15 minutes
Total: Approximately 2¾–3¾ hours; longer if cooking potatoes or proofing in a cool kitchen
Ingredients
Scale
- ¾ cup plain smooth mashed potato, cooled
- ½ cup lukewarm whole milk
- 1 large egg, at room temperature
- 3 tablespoons sugar
- 2¼ teaspoons instant yeast
- 1¼ teaspoons fine salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- 3 cups all-purpose flour, spooned and leveled
- Up to approximately ¼ cup additional flour, only if needed
- Butter for greasing the pan
- 2 tablespoons melted butter for finishing
Instructions
- Prepare plain mashed potato if necessary. Measure ¾ cup and cool to room temperature or barely lukewarm.
- Combine potato, milk, egg, sugar, and melted butter.
- Stir the 3 cups flour, yeast, and salt together, then add to the wet mixture. Mix thoroughly and rest for 10 minutes.
- Knead until smoother and elastic, approximately 8–10 minutes by hand or 5–7 minutes with a suitable mixer. Adjust with very small flour or milk additions only if needed. Keep soft and slightly tacky.
- Cover in a lightly greased bowl and rise until roughly doubled, approximately 60–90 minutes.
- Grease the pan. Divide into 12 equal portions, shape into balls, and arrange in three rows of four.
- Cover and rise until puffy, approximately 35–60 minutes. Preheat the oven to 375°F.
- Bake for approximately 22–28 minutes, until golden and set in the center. Tent with foil if needed. A center temperature around 190–200°F is a useful guide.
- Brush with finishing butter and rest for 10–15 minutes before serving.