1. If you are hoping to prepare these Sourough Discard Mashed Potato Rolls in advance, please see make-ahead options below in the Notes.

Mix Dough

1. To a bowl of a stand mixer with a paddle attachment, add the warm milk, room temperature sourdough discard, mashed potatoes, egg, melted butter and sugar. Mix on low speed until smooth.

   Reminder: The temperature of the warm milk and melted butter was 110 degrees F. Any hotter can kill the instant yeast. You can use sourdough discard straight from the fridge, but this can slow down the rise time.

   This dough can also be kneaded by hand. I would increase the kneading to 10-15 minutes.
   150 grams milk, warm, 100 grams sourdough discard, room temperature, 1 egg, 57 grams unsalted butter, melted, 24 grams sugar, 150 grams mashed potatoes, room temperature
2. To the wet ingredients, add a portion of the flour (hold 140 grams/1 cup), instant yeast and salt.

   Note: It's important to hold back some of the flour since everyone's mashed potatoes have differing amounts of milk/cream/butter/ This allows us to add just enough flour so they don't bake up dense.
   7 grams instant yeast, 450 grams bread flour, 9 grams salt
3. With the dough hook attachment, mix again on low speed until everything is incorporated, for about 2 minutes. Continue to mix on low and add a little bit of flour at a time, about 15 grams/ 1 Tablespoon, until the dough pulls away from the sides of the bowl and the dough is tacky to the touch, no longer sticky.

   When testing this recipe, I used 400 grams of flour, but again this will depend on the mashed potatoes you are using.
4. Once the correct hydration has been achieved, continue to knead the dough on medium speed for 6-8 minutes.

   You’ll know the dough has been kneaded completely when it is smooth and elastic. The dough will completely pull away from the sides of the bowl when it is being kneaded and it will pass the windowpane test. This means that when you stretch a small section of dough into a thin film, light will be able to pass through without the dough tearing.
5. Remove the dough and place it in a lightly greased straight-edge bowl and cover

BULK RISE:

1. Place the dough in a warm place in your kitchen and allow the dough to double in size.

   In my 70 degree F proofing box, this took about 1 hour. The bulk rise greatly depends on the temperature of your dough and kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.

   *See notes for Make-Ahead Options*

SHAPE:

1. Once the dough has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
2. With a bench scraper, divide the dough into 16 equal pieces (about 55 grams each).
3. Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Place them in a greased 9x13 metal baking dish. Repeat until all the rolls are shaped.

Second Rise

1. Once shaped, cover the baking dish with this plastic wrap and let the dough rest for its second rise. The final proof is complete when the rolls have grown and look puffy. This took about 30-45 minutes.

Bake

1. Preheat the oven to 350 degrees F. Bake for 18-24 minutes or until the buns are beautifully golden brown and the internal temperature is 190 - 200 degrees F. If the buns are starting to brown too quickly, cover them with aluminum foil and continue to bake.
2. Remove the Sourdough Discard Mashed Potato Dinner Rolls from the oven and brush the top of each roll with melted butter. Serve warm and enjoy!