Homemade Potato Rolls

• 1 firmly packed cup leftover mashed potatoes (8 oz)
• 2¼ cups bread flour (12⅓ oz)
• 2 teaspoons instant or rapid-rise yeast
• 1 teaspoon salt
• 1 tablespoon sugar
• ½ cup warm water
• 2 eggs, divided
• 1 teaspoon water, for egg wash

1. Warm the Potatoes: Place leftover mashed potatoes in a microwave-safe bowl and heat for 30–60 seconds, stirring well, until just warm. The potatoes should not exceed 100°F.
2. Combine Dry Ingredients: Add the warmed mashed potatoes, bread flour, salt, and sugar to a food processor. Pulse 8 times to combine.
3. Make the Dough: In a liquid measuring cup, whisk together the warm water, yeast, and 1 egg. Turn on the food processor and slowly pour the mixture through the feed tube. Process for 30 seconds to knead the dough.
4. First Rise: Transfer the dough to a greased bowl, cover, and let rise for 40 minutes.
5. Shape the Rolls: Punch down the dough and divide it into 12 equal pieces. Using a cupped hand, roll each piece in circular motions against the countertop to form a smooth, tight ball. Arrange the rolls evenly on a parchment-lined baking sheet.
6. Second Rise: Cover loosely with plastic wrap and let rise for another 30 minutes. Preheat the oven to 375°F toward the end of the rising time.
7. Brush with Egg Wash: Beat the remaining egg with 1 teaspoon of water. Lightly brush the tops of the rolls with a thin layer of egg wash. Discard any unused egg wash.
8. Bake: Once the oven is fully preheated, bake for 15–20 minutes, or until the rolls are beautifully golden brown.
9. Cool & Enjoy: Let the rolls cool for 5 minutes before serving. Enjoy warm with butter, honey, or your favorite homemade jam!

Farm Tip: Have extra potatoes from your Farm Box? Make a little extra mashed potatoes at dinner and save a cup for these delicious rolls the next day! They’re a wonderful way to use leftovers and turn your farm-fresh potatoes into something special.