Potato Rolls Baked Until the Tops Set

Potato Rolls Baked Until the Tops Set is filed under Dinner rolls and built around all-purpose flour, kosher salt not table salt!, and sugar. Plan on 16 rolls.

Count on 19 minutes of prep, 20 minutes of cooking, 1 hour of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 ¾ cups all-purpose flour
• 1 tablespoon kosher salt not table salt!
• 3 tablespoons sugar
• 2 eggs large
• 2 tablespoons whole milk
• 3 ½ teaspoons dry active yeast
• 1 ¾ cups mashed potatoes cooled
• ⅓ cup unsalted butter cold, cubed

How the cooking goes

Make the potatoes

1. Place your washed potatoes in a pot. They can be whole or chopped. Cover the potatoes in water. This will help prevent them from absorbing too much moisture.
2. Warm it until it boils and cook until fork tender. Drain the liquid and mash the potatoes while still warm. Cool the potatoes at ambient temperature and place them well-wrapped in the fridge.

Make the dough

1. Add active dry yeast to a small bowl and keep it to one side. Then, warm the milk in a small saucepan or in the microwave. Add a little cold milk to the warm milk until it reaches 100-110°F.
2. Put the milk to the yeast, stir gently, and allow it to bloom for 10 minutes before adding it to the dough.
3. In the bowl of a electric mixer fitted with the dough hook, combine the eggs, potatoes, and milk-yeast mixture. Mix on low speed until the mix looks even into a smooth paste.
4. Put the flour, sugar, and salt to the mixing bowl and continue to mix on low speed for 15 minutes until a smooth dough forms.
5. Add the cubed butter all at once and mix on medium for 10 minutes—or as long as your electric mixer can handle!

Shape and Proof

1. Turn the dough out onto a non-floured surface and divide it into 16 equal pieces. You can eyeball this, but for evenly baked rolls, use a kitchen scale. They should weigh 65g.
2. Spray the counter and your baking dish with non-stick spray and shape each portion into boules (rounds) using your thumb as a guide.
3. Set the rolls in the greased baking dish for tall rolls or on a sheet pan lined with parchment for flatter, but still delicious, rolls.
4. Cover the rolls loosely in plastic wrap or kitchen towel and place them in a warm spot or in your oven on a proof setting. Proof until the rolls tripled in size and are light and fluffy. Heat the oven to 350°F.

Time to Bake

1. Bake in the preheated oven at 350°F for approximately 20-25 minutes or until dark deep gold. The timing will depend greatly on whether the rolls are in a ceramic baking dish or placed individually on the pan. They will bake for about 8-10 minutes.
2. Before serving, brush the tops with melted butter and sprinkle with a little fleur de sel.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Dinner rolls, open Pumpkin Dinner Rolls Baked Until the Tops Set and Dinner Roll Baked Until the Tops Set.