Pull-Apart Potato Rolls

Name: Pull-Apart Potato Rolls
Ingredients: 1 large Yukon Gold potato (about 12 ounces), scrubbed; 1 cup whole milk; 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing; 1 1/2 cups all-purpose flour; 2 (1/4-ounce) envelopes active dry yeast (about 2 1/4 teaspoons); 3 (heaping) tablespoons sugar; 2 large eggs, beaten to blend; 1 large egg yolk, beaten to blend; 2 2/3 cups (or more) bread flour; 1 Tbsp. flaky sea salt, plus more; Vegetable oil (for surface); A potato ricer

12 ingredients

1 steps

Ingredients

1 large Yukon Gold potato (about 12 ounces), scrubbed
1 cup whole milk
1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
1 1/2 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast (about 2 1/4 teaspoons)
3 (heaping) tablespoons sugar
2 large eggs, beaten to blend
1 large egg yolk, beaten to blend
2 2/3 cups (or more) bread flour
1 Tbsp. flaky sea salt, plus more
Vegetable oil (for surface)
A potato ricer

Directions

1

["Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30-40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won't go through; discard).", "Mix milk and 3/4 cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add 1/2 cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes.", "Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).", "Add eggs, egg yolk, 2 2/3 cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1 1/2 times its initial size).", "Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9\" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit