These potato rolls have been a staple in my family for as long as I can remember. They are seriously so good. I can still hear my uncle and grandmother yelling at us kids for opening the door to the laundry room where the rolls were rising because it would "let the cool air in".
These rolls require a good amount of work and must be started the day before you plan to serve them. Though a bit technical, they are well worth the time and labor in the end- just make sure you carve out a nice chunk of your day to devote to these bad boys.
REFRIGERATOR POTATO ROLLS
YIELD: ~40 (2-inch rolls)
INGREDIENTS:
1 cup freshly cooked and riced potatoes
1/2 cup lukewarm water (85°F)
1 package active yeast
1 tsp. sugar
1 stick of butter
1 cup milk
3 eggs, beaten
5 cups bread flour
3/4 cup sugar
2 tsp. salt
INSTRUCTIONS:
Pour the yeast into the lukewarm water and add the teaspoon of sugar. Allow to sit for 10 minutes to bloom.
In a saucepan over low heat (very low you do not want this too warm), add the butter and allow to melt.
Once the butter has melted, add the milk. Your mixture should only be slightly warm.
Add the potatoes to the butter/milk mixture and whisk to incorporate. *The potato mixture should be creamy and free of lumps*
Once the yeast is nearly done blooming, whisk the eggs in a bowl. Pour the whisked eggs into the pan with the potato mixture and whisk until incorporated. *This is why the potato mixture needs to remain only barely warm as any warmer could scramble the eggs.*
Once the eggs have been incorporated, pour the yeast mixture into the potato mixture and whisk.
In a large bowl, add the bread flour, sugar, and salt. Mix to incorporate.
Pour the potato mixture into the bowl with the dry ingredients. Mix with a spatula until a sticky dough ball is formed.
Dust the counter with some flour and dump your dough onto the surface. Knead the dough for about 10 minutes or until smooth. Clean the bowl and coat it with some olive oil, then place your dough into the bowl and seal it with Saran Wrap- creating a tight seal.
Place in the refrigerator for at least 8 hours or overnight.
Remove the dough the following day and let it rest on the counter for 30 minutes to reach room temperature.
In the meantime, line 4 baking sheets with parchment paper.
After the dough has sat, knead the dough for about 5 minutes.
Section the dough into pieces weighing 50 grams each. Knead each piece of dough, shaping into smooth, round dough balls.
Place the dough balls onto the lined baking sheet, four to a row horizontally, allowing enough room for the dough to rise. Repeat with remaining dough balls.
Place the baking sheets of rolls in a warm area for 3-4 hours, until they have doubled in size.
Preheat the oven to 375°.
Place the rolls in the oven and bake for 14 minutes or until golden brown.
Enjoy!