2 medium russet potatoes, peeled and cut into 1-inch pieces
1 tablespoon (9 grams) active dry yeast
½ cup (100 grams) sugar, divided
6 to 6½ cups (875 to 938 grams) all-purpose flour, divided
¼ cup (57 grams) unsalted butter, softened
2 tablespoons (18 grams) kosher salt
1 tablespoon fresh lemon juice
2 large eggs
Melted butter
Flaked salt
Instructions
In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat; cook until tender, 10 to 12 minutes. Drain, reserving 2 cups liquid. Press potato through a potato ricer, and let cool completely.
In the bowl of a stand mixer, combine 2 cups reserved potato water, yeast, and 2 teaspoons (8 grams) sugar; let stand until mixture is foamy, about 5 minutes.
Stir in mashed potatoes, 3 cups (420 grams) flour, softened butter, salt, lemon juice, eggs, and remaining sugar. Using the paddle attachment, beat at medium speed until smooth. Gradually beat in remaining 3 to 3½ cups (420 to 490 grams) flour until a soft dough forms.
Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 2 to 3 minutes, sprinkling with additional flour as needed. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°), until doubled in size, about 2 hours.
Line a baking sheet with parchment paper, and lightly spray with cooking spray.
Divide dough into 24 equal pieces. Roll each piece into a ball. Place on prepared pan. Cover and let stand in a warm, draft-free place (75°) until puffed, about 45 minutes.
Preheat oven to 350°F. Bake until golden brown, 25 to 30 minutes. Brush with melted butter, and sprinkle with flaked salt
Recipe by Bake from Scratch at https://bakefromscratch.com/hot-potato-rolls/