soft, moist, fluffy
- 3/4 lb Yukon Gold potatoes, scrubbed
- 1 cup whole milk
- 2 sticks butter
- 2 cups all-purpose flour
- 2 envelopes (1/4oz) active dry yeast
- 1/4 cup sugar
- 3 eggs
- 3 cups bread flour
- 1 tbsp flaky sea salt
- more sea salt for sprinkling
Chop potatoes into large equal-sized chunks, peel included. Boil until a paring knife easily passes through. Drain and let cool.
Meanwhile, melt 1 stick of butter and let cool slightly.
Pass the potatoes through a ricer into a small bowl. (The peel should stay behind in the ricer.) Measure out 3/4 cup of potatoes. (Add a little butter and salt to wh atever is left over and eat it!)
In the bowl of a standing mixer fitted with a whisk, add the potatoes, milk, and melted butter. Mix well.
Add the all-purpose flour, yeast, and sugar to the mixing bowl. Switch to the dough hook and mix on medium speed until a wet, sticky, doughy substance forms (about 2 minutes).
Let the dough rise uncovered in a warm spot for 30 minutes.
Beat the eggs and yolk. Add it to the dough, along with the bread flour and salt. Mix on medium-high until the dough is smooth and elastic (about 5 minutes).
Melt 2 tbsp butter and brush it on the surface of dough. Cover and let rise in a warm spot for another 30 minutes.
Melt another 2 tbsp of butter and brush it inside a 13 x 9" baking dish.
Turn out the dough, divide into 18 pieces, and roll each into a ball. Place the balls side by side in the dish.
Melt another 2 tbsp butter and brush the tops with more butter. Let sit uncovered in a warm spot for 1 hour.
Preheat the oven to 400°.
Melt the remaining butter and brush the tops of the rolls one last time. Sprinkle with salt. Bake for 20 minutes or until deep golden brown.
Let cool before serving.