Roasted Garlic and Potato Clover Rolls - A Recipe from Bake from Scratch

      Cooking potatoes alters the texture of these rolls by affecting the starch. Its gelatinized form effectively retains moisture, enhancing hydration and delaying staling. Heating the potatoes with dairy guarantees uniform distribution and prevents cold fat from interfering with gluten development. Roasting the garlic transforms sharper sulfur compounds into sweeter, gentler flavors. Dividing the dough into three pieces per muffin cup boosts surface area and promotes even 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), room temperature

      - 1 large egg (50 grams), room temperature

      - 1 tablespoon (15 grams) water

      - Flaked sea salt

      - 2 tablespoons (28 grams) unsalted butter, melted

      **Garnish:**

      - Finely chopped fresh chives

      Preheat the oven to 400°F (200°C). For the garlic paste: Cut off the top of the garlic head, keeping the cloves intact; drizzle the cut end with oil and sprinkle with kosher salt. Wrap in foil and bake until deep golden brown, about 40 minutes. Unwrap the garlic and let it cool completely. Squeeze the roasted cloves into a small bowl and mash them into a paste using a fork (you should have about 2½ teaspoons or 25 grams).

      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, combine garlic paste, mashed potatoes, milk, sour cream, and butter over medium heat, stirring occasionally, until the temperature reaches 120°F (49°C) to 130°F (54°C). Add the hot potato mixture to the flour mixture and beat at medium speed until combined, then mix in the egg until well blended. With the mixer on low speed, gradually incorporate the remaining 3¼ cups (406 grams) of flour, mixing just until a shaggy dough forms. Switch to the dough hook attachment and knead at low speed until a soft, slightly sticky dough forms, about 15 to 20 minutes, stopping occasionally to scrape the dough hook and the bowl sides. Cover the dough and let it rest for 15 minutes.

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

      Preheat the oven to 375°F (190°C). In another small bowl, whisk together the egg and 1 tablespoon (15 grams) of water; brush this mixture over the dough. Sprinkle with sea salt. Bake until golden brown and an instant-read thermometer inserted in the center reads 190°F (88°C), about 10 to 15 minutes, covering with foil as needed to prevent over-browning. Brush the hot rolls with melted butter and sprinkle with chives, if desired. Let them cool in the pan for 10 minutes. They are best enjoyed warm. Store in an airtight container for up to 3 days.

      Let us know how it turned out!