Hot Potato Rolls

Place the potatoes in a large saucepan and add water to cover. Bring to a boil over medium-high heat and cook until the potatoes are tender, 10 to 12 minutes. Drain the potatoes, reserving 2 cups (16 fl. oz./500 ml) of the water. Press the potatoes through a potato ricer into a bowl and let cool completely.

In the bowl of a stand mixer, combine the 2 cups reserved potato water, the yeast and 2 tsp. of the sugar; let stand until the mixture is foamy, about 5 minutes. Stir in the potatoes, 3 cups (15 oz./420 g) of the flour, the butter, kosher salt, lemon juice, eggs and remaining sugar. Using the flat beater, beat on medium speed until smooth. Gradually beat in the remaining 3 to 3 1/2 cups (15 to 17 oz./420 to 490 g) flour until a soft dough forms.

Turn the dough out onto a heavily floured work surface, then knead until smooth and elastic, 2 to 3 minutes, sprinkling with additional flour as needed. Spray a large bowl with nonstick cooking spray. Place the dough in the bowl, turning to evenly coat with the cooking spray. Cover and let rise in a warm, draft-free place (about 75°F/24°C), until doubled in size, about 2 hours.

Line a baking sheet with parchment paper and lightly spray the parchment with nonstick cooking spray.

Divide the dough into 24 equal pieces. Roll each piece into a ball and arrange evenly on the prepared baking sheet. Cover and let stand in a warm, draft-free place until puffed, about 45 minutes.

Preheat an oven to 350°F (180°C). Bake the rolls until golden brown, 25 to 30 minutes. Brush with melted butter, sprinkle with flaky sea salt and serve. Makes 24 rolls; serves 12.

Recipe credit: Hoffman Media