Featherlight Yeast Rolls

Step 1

Cover the potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserving 1 cup cooking liquid, drain potato. Meanwhile, melt 2 1/2 tablespoons butter. Mash the hot potato in a large bowl with a fork. Stir in the milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter mixture will be lumpy).

Step 2

Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in the yeast and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast and remaining cooking liquid.) Stir the yeast mixture into the potato mixture, then stir in the flour with a wooden spoon until a soft dough forms.

Step 3

把面团置于撒了面粉的案板上,knead, dusting the surface and your hands with just enough flour to keep the dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky). Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise in the refrigerator, 8 to 12 hours.

Step 4

Punch down the dough (do not knead), then halve. Roll each half into a 12-inch-long log on a lightly floured surface with lightly floured hands. Cut each log into 12 pieces and roll each into a ball. Arrange 1/2 inch apart in a buttered 13 by 9-inch baking pan. Cover the pan with a kitchen towel (not terry cloth). Let the rolls rise at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.

Step 5

Preheat the oven to 375°F, with a rack in the middle. Melt the remaining 1 1/2 tablespoons butter. Brush the top of the rolls with melted butter and bake until golden brown, 25 to 30 minutes. Loosen the edges with a sharp knife, then transfer the rolls to a rack and cool slightly.

Cook’s note

Step 6

The ROLLS are best the day they’re baked but can be frozen, wrapped well, up to 1 month. Thaw, then reheat, uncovered, on a baking sheet in a 350°F oven, 5 to 10 minutes.