Stout Potato Rolls

Active preparation time: Total time: Makes:

2 hours 12–16 Rolls

¾ cup (6 fl oz/177 ml) stout, warmed in double boiler 1/3 cup sugar, divided 1 package active dry yeast 2 large eggs, room temperature 2 tsp salt 6 Tbs butter, and garnish 1 cup mashed potatoes, 4¼ cup unbleached all-purpose Sea salt softened + more for

In a small bowl, combine the warm stout, 1 teaspoon of the sugar, and the yeast. Set aside.

In the bowl of a tabletop mixer, combine all the remaining ingredients except the sea salt. Add the beer with the yeast to the bowl and mix with the dough hook on low until the dough comes together. Increase the speed to medium for 2 minutes.

Remove the dough to a greased bowl, cover with plastic wrap, set in a warm place, and let rise for 45 minutes.

Remove the dough from the bowl, punch down to release the gas, and divide into 12–16 even pieces. Roll the pieces into balls and place the balls on a greased cookie pan or in greased cast-iron pan. Cover and let rise for another 45 minutes.

Preheat the oven to 350°F (177°C). Bake the rolls for 30–40 minutes or until the tops become golden brown. Melt 2–3 tablespoons of butter. Brush the tops of the rolls with the melted butter and sprinkle lightly with sea salt.

Beer Suggestions:

20 minutes a greasing preferably unseasoned flour

Try an American stout such as Deschutes Obsidian Stout (Bend, Oregon) or Mad River Steelhead Extra Stout (Blue Lake, California) or a Dry stout such as Moylan’s Dragoons (Novato, California).