Potatoes 100 Ways - Potato Holiday Rolls

By Tasty · 150 min

Ingredients

Instructions

1. Boil the peeled potato cubes in water until very tender, about 10 to 15 minutes at a gentle simmer. Drain and let them steam dry for 1 to 2 minutes, then press them through a ricer or food mill while warm. If you have no ricer, mash them well with a fork.
2. In a stand mixer with a dough hook, combine the flour, mashed potato, milk, sugar, yeast, salt and egg. Mix on low for about 3 minutes until it comes together. Add the butter and mix on low for 3 to 5 minutes until smooth.
3. Put the dough in a greased bowl, cover and let it rise at room temperature for about 2 hours, until doubled.
4. Divide the dough into 16 equal balls and cover them. Let them rest about 15 minutes until soft and slightly puffy.
5. Line an 11-inch square pan with parchment and grease it. Roll one ball into a rough triangle, fold both outer corners to the middle and roll flat. Roll it up from the wide top to the point to form a crescent, then place it in the pan. Repeat with the remaining balls.
6. Cover the pan and let the rolls rise at room temperature for about 30 minutes, until puffy. Heat the oven to 180°C (350°F) meanwhile.
7. Beat the egg and brush it over the rolls. Bake uncovered for 25 to 30 minutes, until golden brown.
8. Brush the hot rolls with melted butter and sprinkle with the flaky sea salt, sage and rosemary. Let stand about 10 minutes until the pan is cool to the touch but the rolls are still warm, then serve from the pan.

Summarized from Tasty's video. Watch it for the details.

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