These yeast rolls are the creation of legendary chef and cookbook author Edna Lewis. The mashed potato is traditional in yeast dough and tenderizes both the rolls and contributes to their airy rise. Serve piping hot from the oven, or bake them in advance and warm before serving.
Recipe information
Yield
Makes 2 dozen rolls
Ingredients
Preparation
Step 1
Cover the potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserving 1 cup cooking liquid, drain potato. Meanwhile, melt 2 1/2 tablespoons butter. Mash the hot potato in a large bowl with a fork. Stir in the milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter mixture will be lumpy).
Step 2
Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in the yeast and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast and remaining cooking liquid.) Stir the yeast mixture into the potato mixture, then stir in the flour with a wooden spoon until a soft dough forms.
Step 3
Turn out the dough onto a floured surface and knead, dusting the surface and your hands with just enough flour to keep the dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky). Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise in the refrigerator, 8 to 12 hours.
Step 4
Punch down the dough (do not knead), then halve. Roll each half into a 12-inch-long log on a lightly floured surface with lightly floured hands. Cut each log into 12 pieces and roll each into a ball. Arrange 1/2 inch apart in a buttered 13 by 9-inch baking pan. Cover the pan with a kitchen towel (not terry cloth). Let the rolls rise at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.
Step 5
Preheat the oven to 375°F, with a rack in the middle. Melt the remaining 1 1/2 tablespoons butter. Brush the top of the rolls with melted butter and bake until golden brown, 25 to 30 minutes. Loosen the edges with a sharp knife, then transfer the rolls to a rack and cool slightly.
Cook’s note
Step 6
The ROLLS are best the day they’re baked but can be frozen, wrapped well, up to 1 month. Thaw, then reheat, uncovered, on a baking sheet in a 350°F oven, 5 to 10 minutes.
