Ingredients
1/4 cup unsalted butter, melted
2 tablespoons sugar
1 cup mashed potatoes (about 2 medium potatoes)
1/2 cup warm milk
2 1/4 teaspoons active dry yeast (1 package)
4 cups all-purpose flour
1 teaspoon salt
1 large egg, beaten (for beating the egg)
Preparation
Activate yeast: In a large bowl, mix warm milk, melted butter, sugar, and yeast. Let it sit for 5 to 10
minutes until the yeast activates and becomes foamy.
Add potatoes: Add the mashed potatoes to the yeast mixture and mix well.
Mix flour and salt: Gradually add flour and salt to the mixture and stir until a dough forms.
Knead the dough: Place the dough on a floured work surface and knead for 5-7 minutes until it is smooth and elastic.
First rising: Place the dough in a greased bowl, cover it with cling film or a kitchen towel, and let rise in a warm place for 1 to 2 hours, or until doubled in size.
Shape Rolls: Punch out the dough and divide it into equal portions. Form each portion into a ball and place it on a greased baking sheet, leaving some space between each roll.
Second course: Cover the rolls and let them rest for another 30 to 45 minutes, or until they have doubled in size.
Preheat Oven: Preheat your oven to 375°F (190°C). Brush with egg yolk: Brush the tops of the muffins with egg yolk.