Love love this potato rolls. These guys are so fluffy and soft. I just cannot get enough of it. They are especially delicious right out of the oven and smoothered with butter. I preheat them in microwave the next day for breakfast and they were still as delicious.
I used my Kitchenaid mixer with dough hook for this. One thing about this rolls is that they brown up so nicely even without brushing it with egg wash. They smell and taste so divine. Stayed soft for 3 days in room temperature.
Source: Annie's Eat and The Boastful Baker
1 large russet potato, boil and mashed to get 1/2 cup ( RESERVE 1/4 cup of cooking liquid for the dough)
1/3 cup butter, melted
2 tbsp sugar
1 tbsp honey
1 1/4 tsp yeast
1/2 tsp salt
1/2 cup warm milk
1/4 cup reserved cooking liquid from potato
1/2 cup mashed potato
2 1/2 - 3 cup bread flour
In the mixer, add then ingredients following the manufacturers instructions for the machine. Let it knead for about 5 minutes. Transfer the dough to a lightly oiled bowl and cover and set in a warm place. I placed my bowl in the oven. Let rise until doubled for about 1 hour. Take it out and punch down. Divide dough into small balls. I got about 18 good size rolls. Leave a space of 1 inch between them. Cover and let it rise again for about 30 to 45 minutes.
Preheat the oven to 350 degrees. Sprinkle some flour on the rolls. This gives the rolls the rustic look and bake it for about 20 minutes till golden brown. Serve warm. Enjoy.