Potato Rolls (New Brunswick)

Keep in mind this dough needs to rise in the fridge for at least 8 hours. So make it a day or three ahead and you’ll have it on hand when the mood strikes.

1 pkg active dry yeast (2¼ tsp.)
1½ cups warm water (from boiled potatoes)
2/3 cup raw sugar
1½ tsp. sea salt
2/3 cup butter, softened
2 eggs
1 cup mashed potatoes, warm
7-7½ cups flour, unbleached

In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter, eggs, potatoes, and 3 cups of the flour, unbleached. Beat with an electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir enough remaining flour, unbleached to make the dough easy to handle.

On a lightly flour, unbleached surface, knead dough about 5 minutes or until smooth and springy. Grease large bowl with butter or spray with cooking spray. Place dough in bowl, turning dough to grease all sides.

Cover bowl tightly with plastic wrap; refrigerate at least 8 hours but no longer than 5 days.

When you are ready to get baking. Gently push fist into dough to deflate. Spray three 9” cake pans with cooking spray. Divide dough into 21 dough balls. Place in greased bread pans (spaced like above) and allow to rise for 2+ hours in a warm place or until rolls have risen enough to be touching each other.

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Bake 15-20 minutes or until rolls are deep golden brown.

Remove from pans and cool on a wire rack. Brush with softened butter.