These take a little time to make as they need to prove overnight but they’re pretty straightforward. I make these for any special holiday dinner, they are the best slathered in butter and dipped into whatever sauce or gravy you need to mop up.
This can be a slightly challenging recipe as it’s rather easy to accidentally add TOO much liquid. Through the potatoes not being strained enough or adding too much water, err on the side of caution and also don’t be afraid to adjust with adding additional flour. These are meant to be moist, and will be slightly sticky through the dough making process. They will tighten after the first proof so don’t panic too much.
What you need:
- 1 russet potato, peeled and cubed (about 1 1/2 cup)
- 1/2 cup potato cooking water
- 4 tbsp unsalted butter, melted (2 for the dough and 2 for brushing tops)
- 1/2 cup whole milk
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 1 (1/4-ounce) package instant or active dry yeast
- 3 cups all-purpose flour
- 2 tbsp fresh rosemary, minced
- Begin by boiling your potato and saving 1/2 cup of the cooking water. Strain potato very well and allow water to cool slightly.
- In a large bowl mash potato, add 2 tbsp melted butter, whole milk, kosher salt, and sugar. Mix, this will be slightly lumpy. To the 1/2 cup cooking water stir in yeast and let stand until foamy, about 5 minutes.
- In a stand mixer or another large bowl add flour, potato mixture, yeast mixture and rosemary. Mix until a soft dough forms. The mixture will be slightly tacky but if it seems too wet (potatoes not strained enough etc) gradually add more flour until that consistency is obtained.
With a dough hook (or your hands!) knead for about 10 minutes until dough is smooth and elastic, occasionally dusting with flour just to prevent sticking.
- Place in an oiled bowl and cover with plastic wrap or a tea towel, place in fridge overnight, preferably for 8 – 12 hours.
The next day!
- Punch down down then begin dividing, you can eyeball this by halving and cutting each half into 12 equal pieces, or you can use a kitchen scale to divide it that way. Gently roll each piece of dough into a ball and place into a buttered 13×9 baking pan. You want 24 rolls spaced in 6 rows of 4.
- Cover pan with plastic wrap or a kitchen towel, making sure it’s not touching the rolls. Let rise for 1- 1 1/2 hours.
- Preheat oven to 375.
- Melt remaining 2 tbsp of butter and gently brush over rolls. Place into oven and bake for 25-30 minutes or until rolls are baked through and golden brown on top.
- Cool slightly and serve with butter!