Pillowy Soft Pull-Apart Potato Dinner Rolls
, Makes 18 rolls
Fluffy pan-baked dinner rolls; riced Yukon Gold potato keeps the dough soft, finished with butter and flaky salt.
| prepBrush a 13x9 in / 33x23 cm baking dish with butter | |||||||||
| prepPreheat oven to 400°F / 200°C | |||||||||
| 1 medium Yukon Gold potato (170 g), scrubbed | Boil potato 30-40 min, drain, ricer | Whisk milk with 3/4 cup riced potato | Mix in melted butter | Add flour, yeast, sugar; mix 2 min | Rise uncovered, 30 min | Add eggs, flour, salt; mix 5 min | Brush butter, cover, rise 30 min | Divide into 18, shape, pan, rise 1 hr | Brush butter, flaky salt, bake 400°F / 200°C, 15-20 min |
| 240 ml whole milk | |||||||||
| 115 g unsalted butter, melted | |||||||||
| 190 g all-purpose flour | |||||||||
| 2 envelopes (7 g each) active dry yeast (about 4 1/2 tsp) | |||||||||
| 3 heaping tbsp granulated sugar | |||||||||
| 2 large eggs, beaten to blend | |||||||||
| 1 large egg yolk, beaten to blend | |||||||||
| 335 g bread flour, plus more as needed | |||||||||
| 1 tbsp kosher salt | |||||||||
| 55 g unsalted butter, melted (for brushing) | |||||||||
| 1 tbsp flaky sea salt | |||||||||
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