Ingredients & Instructions

1. 1

   Paste

   • 2 tb all-purpose flour
   • ½ c whole milk

   In a small saucepan, combine the flour and milk. Whisk over low heat until a thick paste forms, this process takes 2-3 minutes. Transfer the paste to a bowl, and cool.

2. 2

   Dough

   • ¾ c whole milk, warm (95 F)

   • 3 tb brown sugar
   • 2 ¾ tsp dry active yeast 

   • 7 oz or ½ c russet potatoes, boiled and riced

   • 2 eggs, room temperature 

   • 1 egg yolk 

   • 3 ¾ c + 2 tb bread flour 

   • 1 tb + 1 ½ tsp kosher salt (diamond crystal brand) *see notes below

   • 1 tb diastatic malt powder

   • 6 tb unsalted butter, cubed and softened 


   In the bowl of your stand mixer fitted with the dough hook attachment, whisk the milk, brown sugar, and yeast. Let this sit for 10 minutes.

   Then, add in the cooled down paste from earlier, russet potatoes, eggs, and egg yolk. Mix on medium speed for 2-3 minutes.

   In a separate bowl, whisk the bread flour, salt, and diastatic malt powder. Add this to the stand mixer and mix the dough for 5-7 minutes until smooth. Then, incorporate the softened butter, a few cubes at a time. Continue mixing the dough until smooth and elastic.

   Transfer the dough to a bowl, and let rise until doubled, this can take any where from 1 ½ - 2 hours. When the dough has doubled, transfer it to your fridge overnight.

3. 1

   Paste (Metric Version)

   • 20 g all-purpose flour
   • 120 g whole milk

   In a small saucepan, combine the flour and milk. Whisk over low heat until a thick paste forms, this process takes 2-3 minutes. Transfer the paste to a bowl, and cool.

4. 2

   Dough (Metric Version)

   • 84 g whole milk 

   • 37 g brown sugar 

   • 8 g dry active yeast 

   • 198 g russet potato, boiled and riced 

   • 100 g whole eggs

   • 16 g egg yolks 

   • 12 g kosher salt (diamond crystal brand) 

   • 577 g bread flour 

   • 10 g diastatic malt powder

   • 85 g unsalted butter, cubed & softened 


   In the bowl of your stand mixer fitted with the dough hook attachment, whisk the milk, brown sugar, and yeast. Let this sit for 10 minutes.

   Then, add in the cooled down paste from earlier, russet potatoes, eggs, and egg yolk. Mix on medium speed for 2-3 minutes.

   In a separate bowl, whisk the bread flour, salt, and diastatic malt powder. Add this to the stand mixer and mix the dough for 5-7 minutes until smooth. Then, incorporate the softened butter, a few cubes at a time. Continue mixing the dough until smooth and elastic.

   Transfer the dough to a bowl, and let rise until doubled, this can take any where from 1 ½ - 2 hours. When the dough has doubled, transfer it to your fridge overnight.

5. 3

   To Finish

   • egg yolk wash, for brushing 

   • brown butter

   • flaky salt 


   On the day you're ready to bake, remove the dough from the fridge and portion it into 18 even pieces. Roll each piece into a smooth round and place in your 9x9 square baking pan. The rolls should be about 1 ½ inches apart.

   Cover the pans with plastic wrap and let rise until almost doubled, this takes about 1 hour.

   When the dough is almost doubled, preheat your oven to 400 F.

   Right before baking spray or gently brush the rolls with egg yolk wash. Bake for 20-25 minutes, rotating the pans halfway through baking.

   Once the rolls are done baking, remove them from the oven and brush with brown butter and finish with flaky salt.