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.