Serves 6 to 8
½ tablespoon active dry yeast
4 tablespoons sugar, divided
1 cup plus 1½ tablespoons buttermilk
1 cup mashed potatoes, riced
6½ cups bread flour
1½ tablespoons kosher salt
½ cup unsalted butter, softened
2 tablespoons garlic powder
Sea salt to finish
- Combine yeast with ½ cup warm water and a pinch of sugar. Let sit for 5 to 8 minutes.
- In bowl of a stand mixer fitted with dough hook, combine yeast mixture, remaining sugar, eggs, buttermilk, mashed potatoes, bread flour, salt, and butter. Knead on medium speed until ingredients come together to form a dough. To test for doneness, pull a small piece of dough and stretch apart slowly; if dough remains intact but you can see light through it (the window-pane test), it’s ready. Let rise in a warm place until doubled, about 1 hour.
- Shape dough into 48-gram balls; this should make about 35 rolls. Place rolls in rows, an inch or so apart, on a baking sheet. Let rise in a warm place until tripled in size and rolls touch one another, about 2 hours.
- Preheat oven to 350 degrees. Sprinkle rolls with garlic powder and salt. Bake for 30 minutes, rotating halfway through, until golden brown. Let cool slightly before tearing apart and serving.
Recipe ByAllie Evans, Tailor, Nashville