Fluffy Potato Rolls

Instructions

• Cover potatoes with cold water in a small saucepan set over medium. Bring to a boil. Boil until fork-tender, 8 to 10 min. Measure out ¼ cup hot potato water and set aside. Drain potatoes and return to saucepan. Mash with a fork until smooth. Measure out ½ cup mashed potatoes.

• Pour hot milk, reserved potato water and 4 tbsp butter into bowl of a stand mixer fitted with paddle attachment. (Milk mixture should be no hotter than 115F; otherwise, it may kill the yeast.) Sprinkle in sugar, yeast and salt. Add egg and ½ cup mashed potatoes. Stir at low speed for 1 min.

• Fit stand mixer with dough hook. Gradually add flour with mixer at low speed until combined, 2 min. Increase speed to medium-high and knead until dough starts to pull away from sides, 5 to 7 min. (Mixer may move around the counter.) Dough should be slightly sticky. Remove hook. Cover bowl with a damp kitchen towel (not terry cloth) and let rise at room temperature until doubled in size, about 30 min.

• Rub hands, counter and the inside of a 9×13-in. baking dish with oil. Transfer dough to counter and pat down into a rectangle. Cut into 12 equal pieces. (Use a scale to measure accurately, if desired.) Form each piece into a smooth round ball, pinching bottom to seal. Arrange balls in prepared dish. Cover with same towel. Let rise until doubled in size, about 1 hr.

• Position rack in centre of oven and preheat to 350F.

• Brush rolls with remaining 2 tbsp melted butter. Bake until tops are golden-brown, 30 to 35 min. Brush hot buns with more melted butter and sprinkle with flaked sea salt, if desired.