Potato Rolls — Soft Yeast Rolls with Potato

Boil the potatoes with their skins on in plenty of water for 18 minutes, until a fork slides in easily. Peel them while hot and pass them through a potato ricer; potatoes mashed with a fork will retain lumps that carry over into the dough. Let the mash cool until lukewarm; hot potatoes will kill the yeast.

Turn the risen dough out onto the work surface without punching it down, then divide it into 18 pieces. Roll each piece into a ball and arrange them spaced apart on a parchment-lined baking sheet. Cover and let the rolls rise again in the pan. They are ready when a gentle press with your finger springs back slowly.

Brush the risen rolls with beaten egg yolk and sprinkle with sesame seeds. Use a light touch; pressing the brush down can deflate the risen dough.

Bake in an oven preheated to 190°C / 375°F for 25 minutes. The rolls are done when the tops are deep golden brown and tapping the bottom with a finger makes a hollow sound. Cool on a wire rack and store in an airtight container; these potato rolls will stay soft even on the third day.