- Peel a large white potato and cut it into 2-inch pieces. Add to a medium pot with 950 mL (4 cups) of cold water and 1/2 tsp salt.
- Bring to a boil and cook for 10–12 minutes, or until the potato is fork-tender. Drain, mash, and measure out 115 g of mashed potato.
- Combine the milk (180 mL) and water (66 mL) in a measuring cup. Heat in the microwave for 30–45 seconds, until warm to the touch (not hot).
- Add the yeast (7 g) and sugar (25 g) to the warm milk mixture. Whisk to combine and let sit for 5 minutes to bloom.
- In the bowl of a stand mixer, combine the bread flour (600 g) and salt (13 g).
- Add the mashed potato (115 g) and eggs (~100 g) to the milk mixture. Whisk to combine. (If your eggs are cold, run them under warm water for 1 minute.)
- Attach the bowl to the mixer with the dough hook. Set to low speed (30%) and slowly pour in the wet ingredients. Mix for 5 minutes.
- Gradually add the softened butter (100 g), mixing until fully incorporated.
- Increase the speed to medium (50%) and knead for 10–12 minutes, or until the dough passes the “windowpane test” (a small piece can stretch into a thin sheet without tearing).
- Transfer the dough to a greased bowl. Cover with plastic wrap and let rise at room temperature for 1 hour, or until doubled in size.
- Preheat the oven to 350°F (175°C).
- Divide the dough into 15 equal rolls (about 70 g each). Grease a 9×13-inch (23×33 cm) baking dish with butter and place the rolls inside.
- Brush the rolls with egg wash (1 egg + 15 mL water) and sprinkle with flaky sea salt.
- Cover with a dish towel and let rest for 15–20 minutes.
- Bake for 25–30 minutes, or until golden brown and cooked through. Serve warm with butter and enjoy!
Kirsten Deneka (The Red Bowl)
Kirsten, also known as The Red Bowl, is a Canadian content creator based in Ontario. She creates and shares classic home recipes that bring the family together.
She's been sharing food on Tiktok & Instagram since January 2022, and has a loyal community of food lovers.
