1 firmly packed cup leftover mashed potatoes (8 oz)
2 1/4 cups (12 1/3 oz) bread flour
2 teaspoons instant or rapid rise yeast
1 teaspoon salt
1 tablespoon sugar
5 tablespoons warm water
2 eggs, divided
Place potatoes in the microwave and heat just until warm, stirring well, about 30 to 60 seconds. You don't want them hotter than 100 degrees. Place warmed potatoes, flour, yeast, salt, and sugar in food processor and pulse 8 times to combine.
Whisk water and 1 egg together in a liquid measuring cup. Turn the processor on and pour the water egg mixture through the feed tube. Let it run 30 seconds to knead.
Remove the dough to a greased bowl, cover, and let rise 40 minutes. Punch down the dough and divide into 12 pieces. Roll each into a tight roll with a cupped hand in circular motions on the counter. Place evenly spaced on a parchment lined baking sheet. Cover loosely with plastic and let rise 30 minutes, then heat the oven to 375. Beat the remaining egg in a small bowl with 1 teaspoon of water and brush each roll with a thin layer of egg wash (you will not use it all - discard the remainder).
Once the oven is fully heated, bake the rolls 15-20 minutes until golden brown. Cool 5 minutes, then serve.
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