In a small mixing bowl, dissolve the yeast in warm milk (approximately 110°); allow to bloom for 10 minutes.
In the bowl of a stand mixer fitted with the dough hook combine the eggs, potatoes, and milk-yeast mixture. Mix on low speed until combined.
Add the flour, sugar and salt to the mixing bowl and continue to mix on low speed for 15 minutes.
Add your cubed butter all at once and mix on medium-high speed for 10 minutes.
Portion rolls into 65 gram pieces, or divide into 16 equal portions. Spray the counter with non-stick spray and shape each portion into boules (rounds) using your thumb as a guide. Place in greased baking dish for tall rolls or on a parchment-lined baking sheet for flatter, but still delicious, rolls.
Final proof until tripled in size and light and fluffy. Bake in preheated oven at 350°F for approximately 20-25 minutes or until a dark golden brown. Before serving, brush the tops with melted butter and sprinkle with a little fleur de sel.
Yield: 16 RollsAdapted from Larry Forgione’s potato rolls at An American Place.
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