PULL-APART POTATO ROLLS

Pull-Apart Potato Rolls image

These soft, pillowy dinner rolls make excellent vehicles for leftover Thanksgiving turkey sandwiches.

Provided by Guard and Grace, Denver, CO

Categories Bon Appétit Bread Potato Thanksgiving Kid-Friendly Side Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 18

Number Of Ingredients 13

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Ingredients

1 large Yukon Gold potato (about 12 ounces), scrubbed
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
1 1/2 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast (about 2 1/4 teaspoons)
3 (heaping) tablespoons sugar
2 large eggs, beaten to blend
1 large egg yolk, beaten to blend
2 2/3 cups (or more) bread flour
1 Tbsp. flaky sea salt, plus more
Vegetable oil (for surface)
Special equipment:
A potato ricer

Steps:

Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30-40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won't go through; discard).
Mix milk and 3/4 cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add 1/2 cup butter and mix until incorporated. Switch to dough hook. Add 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 dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).
Add eggs, egg yolk, 2 2/3 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 let rise in a warm spot 30 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 will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.
Preheat oven to 400°F. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15-20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.