Chef Rick Moonen of RM Seafood – Las Vegas, NV
Adapted by StarChefs.com
Yield: 10-14 rolls
1 tablespoon yeast
¼ cup potato water
¾ cup potato puree (from 1 medium potato)
75 grams butter
55 grams sugar
1 cup scalded milk
680 grams sifted flour
1 teaspoon salt
Soften yeast in the potato water. In a mixing bowl, combine the potato puree, butter, sugar, and hot milk and let cool to 88°F. Add the bloomed yeast and egg, and mix to incorporate. Mix in half the flour and beat well. Stir in the salt and enough remaining flour to make a soft dough. Knead for 6 to 9 minutes then form a ball and place in a greased bowl. Allow to rise until doubled, about 1 hour.
Punch down the dough. Divide it into portion size, roll into balls, and snip the tops three times with scissors. Lightly spray with water and let rise and double again. Preheat the oven to 400°F.
Bake at 400°F for 10 to 15 minutes until golden brown.