Potato Rolls by aaron.alterman

Potato Rolls

aaron.alterman

Prep

3 hr

Cook

25 min

12 rolls

US

original

metric

Picture for Potato Rolls

12 rolls

US

original

metric

Ingredients

170 g water

210 g potato (cooked) (1 large russet potato)

70 g sugar

2 eggs

1 packet (2ish tsp or 7g) dry active yeast

6 gram salt

84 g butter softened

575 g bread flour

1 egg

1 tsp water for egg wash

Directions

Step 1

Peel and cube potatoes. Boil them in water for 10-15ish minutes until they're super soft.

210 g potato (cooked) (1 large russet potato)

Step 2

Remove from water (I like to keep the water) and mash or put them through a potato ricer.

Step 3

Let potato water cool to instructed temperature on yeast package (or just use fresh water) and then add sugar and yeast.

1 packet (2ish tsp or 7g) dry active yeast

70 g sugar

Step 4

When yeast is foamy and active add potatoes, eggs, flour, and salt. Knead for about 5 minutes until the dough comes together and then rest for 5 minutes.

2 eggs

575 g bread flour

6 gram salt

210 g potato (cooked) (1 large russet potato)

Step 5

Start kneading again and then work in butter 1 Tbsp at a time. Knead until all butter is incorporated and dough is smooth. Inherently this is a kind of sticky dough but you're welcome to add more flour if needed.

84 g butter softened

Step 6

Form into a ball and put in a greased bowl for 1-2 hours or until doubled in size.

Step 7

Punch dough down and divide. This makes 12 rolls which are roughly 100g each. Form into balls and put on a buttered casserole baking dish and cover for 45-60 minutes.

Step 8

Make egg wash with 1 egg and 1tsp of water and brush a light coat on top of each bun. Bake in 350°F oven for 20-25 min or until buns are golden brown. Good luck!

1 egg

1 tsp water for egg wash

aaron.alterman

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