Originally posted November 27, 2015

pull-apart potato rolls

pull-apart potato rolls by joanie

soft, moist, fluffy

Ingredients

  • 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
18 rolls

Directions

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.

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