Potato Rolls with Caraway Salt

Ingredients for Potato Rolls with Caraway Salt

• 30g russet potato, peeled, cut into 1" pieces

• 4 tablespoons (1/2 stick) unsalted butter plus more for bowl and pan

• 240ml whole milk

• 2 tablespoons sugar, divided

• 1 1/2 teaspoons kosher salt, divided

• 1 1/110g package (2 1/2 teaspoons ) active dry yeast

• 475g (or more) plain flour, divided, plus more for surface

• 1 teaspoon toasted caraway seeds, lightly crushed

• 1 teaspoon pretzel salt or sea salt

• 1 large egg

• 2 teaspoons double cream

• A 13x9x2" baking pan

Place the potato in a small saucepan and add water to cover by 1". Bring to a boil; reduce heat to medium and simmer until potato is tender, about 15 minutes. Drain, reserving 60ml cooking liquid in a small microwave-safe bowl.

Meanwhile, melt 60ml butter in another small saucepan. Add milk; stir until warm, about 1 minute, and set aside. Transfer cooked potato to a large bowl.

Mash with a fork, then stir in milk mixture, 1 tablespoon sugar, and 1/2 teaspoons salt (mixture will be slightly lumpy).

Rewarm potato cooking liquid in microwave (or let cool) until an instant-read thermometer registers 41°C to 43°C. Stir in remaining 1 tablespoon sugar, 1 teaspoon salt, and yeast; let stand until foamy, about 10 minutes. Add yeast mixture to potato mixture and stir to combine. Add 400g flour with a wooden spoon and stir until a sticky dough forms.

Turn dough onto a floured surface and knead, dusting surface, dough, and your hands often with remaining 60g flour to keep dough from sticking, until dough is smooth, elastic, and slightly sticky, 7-8 minutes. Form into a ball and transfer to a buttered bowl. Turn to coat dough with butter and cover bowl with plastic wrap. Let dough rise, chilled, overnight.

Butter baking pan. Mix caraway seeds and pretzel salt in a small bowl; set aside. Punch down dough (do not knead). Cut dough in half, then roll each piece into a 12"-long log. Cut each log into 12 equal pieces, then roll each piece into a ball (for 24 total). Arrange in pan, evenly spaced, in 6 rows of 4. Cover loosely with plastic wrap. Let rise in a warm, draft-free place until almost doubled in size, about 1 hour.

Arrange a rack in middle of oven and preheat to 191°C. Whisk egg and cream in a small bowl; brush tops of rolls with some of egg wash. Sprinkle with caraway salt. Bake, rotating pan once, until rolls are cooked through and deep golden, 25-30 minutes. Transfer to wire rack and let cool in pan for 5 minutes, then run a sharp knife around edges to loosen from pan; do not separate rolls. Transfer to rack and let cool for 10 minutes. DO AHEAD: Can be made 8 hours ahead. Rewarm, wrapped in foil, in a 149°C oven until heated through. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.