Norton Potato Rolls Recipe

Place peeled and cubed potatoes in a medium saucepan and cover with cold water. Bring to a simmer over medium heat and cook until potatoes are fork-tender, about 12–15 minutes.

Drain the potatoes thoroughly and return them to the hot pot off heat for 1 minute to evaporate excess moisture.

While potatoes are hot, add 1 cup warm whole milk, 2 tablespoons unsalted butter and 1 teaspoon kosher salt. Mash with a potato masher or use a ricer until very smooth and lump-free. Allow the mashed potato mixture to cool to lukewarm (about 95–105°F / 35–40°C) before combining with yeast.

Bloom the yeast: put 1 tablespoon warm water (105–115°F / 40–46°C) in a small bowl, stir in 2 teaspoons active dry yeast and 2 tablespoons granulated sugar. Let stand 5–8 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start over with fresh yeast.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl), combine the cooled mashed potato mixture and the foamy yeast mixture. Add 1 beaten room-temperature egg and 3 tablespoons softened unsalted butter, and mix to combine.

Switch to the dough hook (or use hands) and add 3 cups of the all-purpose flour and 1 teaspoon kosher salt. Knead on low speed for 3–4 minutes, gradually adding the remaining 1.5 cups flour as needed until the dough clears the sides of the bowl and is soft, slightly tacky but not sticky (you may not need all flour, or you may need a tablespoon or two more depending on humidity). Total kneading time about 6–8 minutes.

Form the dough into a smooth ball. Place it in a lightly oiled bowl, turning once to oil the top. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions (about 75–85 g / 2.6–3 oz each) for medium rolls. Shape each portion into a smooth round by stretching the surface and pinching the seams on the bottom.

Place rolls seam-side down in a buttered 9x13-inch baking pan or on a parchment-lined baking sheet, spacing them about 1 inch apart. Cover loosely with plastic wrap or a lightly oiled towel and let proof until puffy and nearly doubled, about 45–60 minutes.

Preheat oven

About 20 minutes into the final proof, preheat the oven to 375°F (190°C).

Make the egg wash by whisking together 1 egg yolk and 1 teaspoon water. Gently brush the tops of the proofed rolls with the egg wash, taking care not to deflate them.

If desired, brush edges or tops lightly with 1–2 tablespoons melted butter and sprinkle with 1/2 teaspoon coarse sea salt or flaky salt for a bakery-style finish.

Bake in the preheated oven on the center rack for 18–22 minutes, until the tops are deep golden brown and the internal temperature of a roll registers about 190–195°F (88–90°C). If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Remove rolls from oven and immediately brush with remaining melted butter. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before serving warm.