Garlic and Potato Clover Rolls - Bake from Scratch

      The addition of cooked potato alters the crumb texture of these rolls due to its starch content. The gelatinized structure of the potato efficiently retains water, which helps maintain moisture and slows the staling process. Heating the potatoes with dairy aids in the uniform distribution of ingredients and prevents the cold fat from interfering with gluten development. Roasting the garlic transforms sharper sulfur compounds into sweeter, milder flavors. Dividing the dough into three portions for each muffin cup increases surface area and promotes consistent proofing.

      **Garlic Paste:**

      - 1 medium head garlic (50 grams)

      - 1 teaspoon olive oil

      - ¼ teaspoon kosher salt

      **Dough:**

      - 4¾ cups (594 grams) all-purpose flour, divided

      - 3 tablespoons (36 grams) granulated sugar

      - 1 tablespoon (9 grams) kosher salt

      - 2¼ teaspoons (7 grams) instant yeast

      - ½ cup (118 grams) plain mashed cooked Yukon gold potato (about 1 medium potato)

      - ½ cup (120 grams) whole milk

      - ½ cup (120 grams) sour cream

      - 1/3 cup (76 grams) unsalted butter

      - 1 large egg (50 grams), at room temperature

      - 1 large egg (50 grams), at room temperature

      - 1 tablespoon (15 grams) water

      - Flaked sea salt

      - 2 tablespoons (28 grams) unsalted butter, melted

      **Garnish:**

      - Finely chopped fresh chives

      Preheat your oven to 400°F (200°C).

      **For the garlic paste:** Slice off the top of the garlic head, keeping the cloves whole; drizzle the cut end with olive oil and sprinkle with kosher salt. Wrap the garlic in foil and bake until it is deep golden brown, approximately 40 minutes. After baking, unwrap the garlic and let it cool completely. Squeeze the roasted garlic cloves into a small bowl and mash them into a paste using a fork. You should yield about 2½ teaspoons or 25 grams of paste.

      **For the dough:** In the bowl of a stand mixer equipped with the paddle attachment, mix 1½ cups (188 grams) of flour, sugar, kosher salt, and yeast. In a small saucepan, heat the garlic paste, mashed potatoes, milk, sour cream, and butter over medium heat, stirring occasionally until an instant-read thermometer reads between 120°F (49°C) and 130°F (54°C). Combine the hot potato mixture with the flour mixture and mix at medium speed until blended. Incorporate the egg until well combined. With the mixer on low speed, gradually add the remaining 3¼ cups (406 grams) of flour, mixing just until a rough dough forms. Switch to the dough hook attachment and mix on low speed until a soft, slightly sticky dough develops, about 15 to 20 minutes, occasionally scraping down the dough hook and bowl sides. Cover the dough and let it rest for 15 minutes.

      Spray a 12-cup muffin pan with baking spray containing flour. On a clean surface, divide the dough into 36 portions (approximately 31 grams each). Using lightly floured hands, roll each portion into a smooth ball, keeping the remaining dough covered to avert drying. Combine three dough balls and place them into each muffin cup. Cover the pan and let the dough rise in a warm, draft-free environment (75°F/24°C) until it has doubled in size, around 40 to 45 minutes.

      Preheat the oven to 375°F (190°C). In a separate small bowl, whisk the egg with 1 tablespoon (15 grams) of water and brush this mixture over the dough. Sprinkle with sea salt. Bake the rolls until they are golden brown and an instant-read thermometer inserted into the center reads 190°F (88°C), for about 10 to 15 minutes; cover with foil if they brown too quickly. Brush the hot rolls with melted butter and, if desired, garnish with chives. Allow to cool in the pan for 10 minutes. These rolls are best served warm and can be stored in an airtight container for up to 3 days.

      Let us know how they turned out!