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Featherlight Yeast Rolls

Source of Recipe


Gourmet magazine (Edna Lewis)



List of Ingredients



• 1 russet (baking) potato, peeled and cut into 1-inch pieces
  
• ½ stick unsalted butter, divided
  
• ½ cup whole milk
  
• 1 tsp salt
  
• 2 Tbsp sugar
  
• 1 (¼-ounce) package active dry yeast
  
• 2-2/3 cups all-purpose flour
  






Instructions



1. Generously cover potato with cold water in a medium saucepan. Bring to a boil; then simmer, covered, until very tender (about 10 minutes). Reserve 1 cup cooking liquid, then drain potato well. Meanwhile, melt 2½ tablespoons butter. Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).
   
   
2. Cool ½ cup cooking liquid to warm (105° to 115° F). Stir in yeast and let stand until foamy, about 5 minutes. Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).
   
   
3. Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.
   
   
4. Punch down dough (do not knead), then halve. Roll each half into a 12-inch long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange, evenly spaced, in 6 rows of four (less than ½-inch apart) in a buttered 13-x9-2-inch baking pan. Cover pan with a kitchen towel (not terry cloth). Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1½ hours.
   
   
5. Preheat oven to 375° F with rack in the middle.
   Melt remaining 1½ tablespoons butter. Brush top of rolls with melted butter, and bake until golden brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.
   
   Makes 2 dozen.