Potato Rolls with Caraway Salt

Ingredients

• 1 8-ounce russet potato
• peeled
• cut into 1" pieces
• 4 tablespoons (1/2 stick) unsalted butter plus more for bowl and pan
• 1 cup whole milk
• 2 tablespoons sugar
• divided
• 1 1/2 teaspoons kosher salt
• divided
• 1 1/4-ounce package (2 1/2 teaspoons) active dry yeast
• 3 3/4 cups (or more) all-purpose 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 heavy cream
• A 13x9x2" baking pan

Instructions

1. 1

   Place the potato in a small saucepan and add water to cover by 1".

2. 2

   Bring to a boil; reduce heat to medium and simmer until potato is tender, about 15 minutes.

3. 3

   Drain, reserving 1/4 cup cooking liquid in a small microwave-safe bowl.

4. 4

   Meanwhile, melt 4 tablespoons butter in another small saucepan.

5. 5

   Add milk; stir until warm, about 1 minute, and set aside.

6. 6

   Transfer cooked potato to a large bowl.

7. 7

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

8. 8

   Rewarm potato cooking liquid in microwave (or let cool) until an instant-read thermometer registers 105°F-110°F.

9. 9

   Stir in remaining 1 tablespoon sugar, 1 teaspoon salt, and yeast; let stand until foamy, about 10 minutes.

10. 10

    Add yeast mixture to potato mixture and stir to combine.

11. 11

    Add 3 1/4 cups flour with a wooden spoon and stir until a sticky dough forms.

12. 12

    Turn dough onto a floured surface and knead, dusting surface, dough, and your hands often with remaining 1/2 cup flour to keep dough from sticking, until dough is smooth, elastic, and slightly sticky, 7-8 minutes.

13. 13

    Form into a ball and transfer to a buttered bowl.

14. 14

    Turn to coat dough with butter and cover bowl with plastic wrap.

15. 15

    Let dough rise, chilled, overnight.