Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup + 1 tablespoon warm water
- 1 cup milk lukewarm
- 1/2 cup mashed potatoes unseasoned
- 4 tablespoons unsalted butter softened
- 3 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 2 large eggs
- 4 to 5 cups all-purpose flour
- Flaky sea salt for sprinkling
Instructions
- Combine yeast and 1/4 cup warm water in a large mixing bowl. Let stand until foamy, about 3-5 minutes.
- Add lukewarm milk, mashed potatoes, softened butter, sugar, kosher salt, and 1 egg to the yeast mixture. Mix well.
- Gradually add 4 cups of flour, mixing until the dough pulls away from the sides of the bowl. Add more flour if necessary to form a soft dough.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. If dough is sticky, lightly oil your hands to make it easier to work with.
- Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and divide into 24 pieces. Shape each piece into a ball and place on greased baking sheets.
- Make an egg wash by whisking 1 egg with 1 tablespoon of warm water until smooth.
- Cover the rolls and let rise until doubled, about 35 minutes. Brush with egg wash and sprinkle flaky sea salt over the rolls.
- Bake in a preheated oven at 400°F until golden brown, about 10-14 minutes.
