Loaded Baked Potato Dinner Rolls

By King Arthur Baking · 180 min

Ingredients

Instructions

1. Cut the potato into 1/2-inch cubes (skin on) and simmer in cold water over medium-high heat until boiling, then lower to medium-low and cook 7 to 10 minutes until fork-tender. Drain, keeping the cooking water.
2. Put 1 cup (163g) of the potato pieces in a stand mixer with the dough hook and mash on medium for about 30 seconds, leaving some large and small chunks.
3. Weigh the flour, or spoon it into a cup and level it off. Add 3 tablespoons (43g) of the warm potato water to the bowl with the flour, egg, sugar, butter, sour cream, yeast and salt. Mix on low until shaggy, about 30 seconds, then scrape the bowl and mix on medium 30 to 60 seconds until tacky and clearing the sides.
4. Add the bacon, cheese and chives and mix on medium for 2 to 3 minutes, scraping the bowl halfway. The dough will stay soft and sticky and will not clear the sides; do not add more flour.
5. Shape the dough into a ball, cover, and rest at room temperature for 30 minutes.
6. Do a bowl fold: with a wet hand, lift a section from the edge and press it into the middle, working around the bowl 6 to 8 times. Turn the dough smooth side up, cover, and rest 30 minutes.
7. Repeat the bowl fold with a wet hand, then cover and rest another 30 minutes, until puffy but not necessarily doubled.
8. Line an 8-inch square pan with a parchment sling and lightly grease the parchment.
9. Deflate the dough gently onto a well-floured surface, flour the top, and divide into 9 equal pieces (about 80g each).
10. Shape each piece into a ball by gathering it into a small knot, place seam side down, and roll under a cupped hand, using extra flour as needed.
11. Arrange the balls in the pan, cover, and let rise 45 to 60 minutes, until puffy and a floured fingertip leaves a small dent.
12. Preheat the oven to 350°F (177°C) with the rack in the centre.
13. Bake 25 to 30 minutes, until well browned on top and pale at the edges and an instant-read thermometer in the centre reads at least 190°F.
14. Brush the hot rolls with melted butter, top with cheese and bacon, and bake 3 to 5 minutes more until the cheese melts. Dab with any leftover butter, then sprinkle with chives and flaky sea salt if using.
15. Cool in the pan for 5 minutes, lift out with the parchment sling, and move to a rack. Serve warm or at room temperature.

Summarized from King Arthur Baking's video. Watch it for the details.

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