Potato Rolls with Caraway Salt

Ingredients

• 2.5 teaspoons yeast dry
• 1 teaspoon caraway seeds crushed toasted
• 1 large eggs 
• 3.8 cups flour all-purpose divided plus more for surface ()
• 2 teaspoons cup heavy whipping cream 
• 1.5 teaspoons kosher salt divided
• 8 ounce baking potatoes peeled cut into 1" pieces
• 1 teaspoon sea salt 
• 2 tablespoons sugar divided
• 4 tablespoons butter unsalted plus more for bowl and pan ()
• 1 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• plastic wrap
• baking pan
• wooden spoon
• aluminum foil

Directions

1. Place the potato in a small saucepan andadd water to cover by 1". Bring to a boil;reduce heat to medium and simmer untilpotato is tender, about 15 minutes.
2. Drain,reserving 1/4 cup cooking liquid in a smallmicrowave-safe bowl.
3. Meanwhile, melt 4 tablespoons butter in anothersmall saucepan.
4. Add milk; stir until warm,about 1 minute, and set aside.
5. Transfer cooked potato to a large bowl.
6. Mash with a fork, then stir in milk mixture,1 tablespoon sugar, and 1/2 teaspoon salt (mixture will beslightly lumpy).
7. Rewarm potato cooking liquid inmicrowave (or let cool) until an instant-readthermometer registers 105°F–110°F.Stir in remaining 1 tablespoon sugar, 1 teaspoon salt,and yeast; let stand until foamy, about10 minutes.
8. Add yeast mixture to potatomixture and stir to combine.
9. Add 3 1/4 cupsflour with a wooden spoon and stir until asticky dough forms.
10. Turn dough onto a floured surface andknead, dusting surface, dough, and yourhands often with remaining 1/2 cup flourto keep dough from sticking, until doughis smooth, elastic, and slightly sticky, 7–8minutes. Form into a ball and transfer toa buttered bowl. Turn to coat dough withbutter and cover bowl with plastic wrap.
11. Let dough rise, chilled, overnight.
12. Butter baking pan.
13. Mix caraway seedsand pretzel salt in a small bowl; set aside.Punch down dough (do not knead).
14. Cutdough in half, then roll each piece into a12"-long log.
15. Cut each log into 12 equalpieces, then roll each piece into a ball (for24 total). Arrange in pan, evenly spaced, in6 rows of
16. Cover loosely with plastic wrap.
17. Let rise in a warm, draft-free place untilalmost doubled in size, about 1 hour.
18. Arrange a rack in middle of oven andpreheat to 375°F.
19. Whisk egg and cream in asmall bowl; brush tops of rolls with some ofegg wash.
20. Sprinkle with caraway salt.
21. Bake,rotating pan once, until rolls are cookedthrough and deep golden, 25–30 minutes.
22. Transfer to wire rack and let cool in pan for5 minutes, then run a sharp knife aroundedges to loosen from pan; do not separaterolls.
23. Transfer to rack and let cool for 10minutes. DO AHEAD: Can be made 8 hoursahead. Rewarm, wrapped in foil, in a 300°Foven until heated through.
24. Serve warm.