BUTTERY BAKED POTATO ROLLS

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Buttery Baked Potato Rolls image

Provided by Damaris Phillips

Categories     side-dish

Time 1h10m

Yield 16 rolls

Number Of Ingredients 11

Nonstick cooking spray, for greasing the baking sheet
2 medium potatoes, pierced with a fork
1 cup milk
1 1/2 tablespoons active dry yeast
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 1/2 teaspoons fine salt
1 large egg, beaten
3 cups all-purpose flour, plus more for dusting
3 tablespoons butter, melted
Flaky sea salt, for sprinkling

Steps:

  • Special equipment: an instant-read or candy thermometer
  • Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
  • Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
  • Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
  • In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
  • Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
  • Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.

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