Potato Dinner Rolls

Ingredients

• 1/2 cup water, room temperature
• 2 1/4 teaspoon active-dry or instant yeast
• 1 teaspoon plus 1/3 cup sugar, divided
• 1 cup mashed potatoes
• 1/4 cup milk
• 6 tablespoons regular salted butter, melted and cooled
• 2 large eggs
• 2 1/2 teaspoons minced fresh rosemary leaves
• 1 1/2 teaspoon salt
• 4 1/2 to 5 cups all-purpose flour
• 1/4 cup regular salted butter, room temperature
• 2 tablespoon honey

Directions

1. Start with the yeast. In the bowl of a stand mixer, stir together the water, yeast, and 1 teaspoon of the sugar. Let it sit for about 5 minutes, until you see bubbles. If nothing foams up, the yeast is probably past its prime, and you will want to begin again with fresh yeast.
2. Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the yeast mixture, then stir with a spatula until everything looks smooth. Add 4 1/2 cups of the flour and mix until you have a rough, shaggy dough.
3. Attach the dough hook, or move the dough to the counter if you are kneading by hand, and knead on medium-low for 5 to 7 minutes. You are looking for a smooth dough that gathers around the hook and comes away from the sides of the bowl, though sticking a little to the bottom is just fine. If it is still clinging to the sides after a few minutes, work in more flour 2 tablespoons at a time.
4. Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and leave it in a warm spot for about 1 hour, until it has doubled.
5. Line a 13x9-inch baking pan with parchment paper, then lightly grease it. Turn the dough onto a lightly floured surface and divide it into 16 to 20 equal pieces. Roll each piece into a small ball and arrange them in the pan with the seams facing down.
6. Cover the pan and let the rolls rise until they look puffy and nearly doubled, about 1 hour. About 15 minutes before they are ready to bake, heat the oven to 350F.
7. Bake the rolls for 20 to 25 minutes, until the tops are golden brown and an instant-read thermometer inserted inside shows 200F.
8. In a small dish, mix 1/4 cup room temperature butter with 2 tablespoons honey until smooth. Brush the honey butter over the warm rolls, sprinkle with salt, and let them cool slightly before serving.