“A Roll by any other name would Smell as Sweet”

The roll I Love is named Potato!

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Ingredients

1 large Yukon Gold potato, scrubbed

1 cup whole milk

1/2 cup unsalted butter, melted

1 1/2 cups all-purpose flour

2 1/4 oz. envelopes active dry yeast (about 4½ tsp.)

3 tbsp. Granulated sugar

2 large eggs, beaten

1 large egg yolk, beaten

2 2/3 cups bread flour

1 tbsp. sea salt

Vegetable oil (for surface)

Instructions

Boil the potato in a small saucepan of boiling water (approx. 30-40 mins. until a paring knife passes through flesh with no resistance) and then drain.

Place the potato in bowl. Add in milk and butter and using a stand mixer blend until no lumps remain. Switch to the dough hook. Add the all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes. Let the dough rise, uncovered, in a warm spot, for 30 minutes. Add the eggs, egg yolk, 2⅔ cups bread flour, and 1 tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and allow to rise again in a warm spot for 30 more minutes. (Dough should rise 1 1/2 times its initial size). Turn out dough onto a lightly oiled surface and divide into 18 pieces. Roll each into a ball using your palm. Brush a 13x9 baking dish with butter and place balls side by side in dish (rolls should be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot for 30 mins. to 1 hour. Preheat oven to 400 degrees F. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown approx. 15–20 minutes. Serve warm!

Enjoy! 😉