Potato Rosemary Rolls

Directions

• Potato Rosemary Dough
• Warm the milk to 90°F. Pour the milk into the bowl of a stand mixer, add the honey and the dry active yeast. Let sit until the mixture blooms and becomes frothy.
• While the yeast is developing, prepare the potatoes. If you have leftover mashed potatoes, easy, use those! If not, you can either boil peeled potatoes, or roast whole potatoes until tender and then peel and mash. You’ll want the potatoes to be mashed until smooth, with only very small lumps remaining. Note: different preparations of potatoes will have different moisture content. If using boiled potatoes, you may need to add a little extra flour to the dough to account for the moisture. If using roasted, potatoes, you may need a touch more milk to hydrate the dough. Lastly, if you have already salted mashed potatoes, you may want to cut back the amount of salt in the dough.
• Add the mashed potatoes, butter, flour, egg and salt to the mixing bowl. Using a dough hook attachment, mix the dough until the gluten develops. This should take around 5 minutes. The dough will be very sticky. Add the rosemary and mix again until it’s distributed evenly throughout the dough.
• Transfer the dough into a clean, greased bowl. Cover with plastic wrap and let double in volume. This should take about 1 hour, depending on the temperature of the room.
• Press the dough down to release any gas bubbles. Transfer the dough to a lightly floured counter. Divide the dough into 24 equal pieces, or 18 pieces for large rolls. Shape the dough pieces into balls and place on a greased baking sheet. Note: For buns with rounded, browned edges, place further apart on 2 baking trays. For softer, pull apart rolls, place in a smaller baking dish where the rolls edges will touch. Cover the tray(s) with plastic and let proof for 45 minutes – 1 hour.
• Pre-heat the oven to 400°.
• Once the rolls have doubled in volume again, they are ready to bake. Note: A good way to ensure the the rolls are ready is to poke them with a finger. If the dough bounces back it needs to rise longer. If it holds the indentation of the finger tip, they’re ready to bake!
• Bake the rolls for 12-18 minutes or until the tops are light golden brown and the internal temperature reaches 190°.
• While the rolls are baking prepare the honey butter glaze. Place the butter, honey and salt in a small saucepan and heat just until the butter is completely melted. As soon at the rolls come out of the oven, brush the tops with the honey butter. Let cool for 10 minutes and serve warm.