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1
Special equipment: an instant-read or candy thermometer
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2
Preheat the oven to 400 degrees F. Grease a baking sheet with cooking spray.
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3
Microwave the potatoes until tender, about 10 minutes depending on your microwave.
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4
Slice in half, spoon out the innards of the potatoes and mash slightly.
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5
Measure out 1 cup of the potatoes and reserve.
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6
Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk.
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7
Let stand for 5 minutes.
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8
In the bowl of a stand mixer fitted with a dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and beat until smooth, about 1 minute.
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9
Add the yeast mixture to the potato mixture.
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10
Add the flour in 2 parts and mix until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
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11
Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute.
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12
Divide the dough into 16 portions (about 2 ounces each) and roll each portion into a ball on your work surface to create a roll.
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13
Place on the prepared baking sheet.
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14
Allow the rolls to rest until doubled in size, about 15 minutes.
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15
Brush generously with melted butter and sprinkle with the sea salt.
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16
Bake until the tops are golden brown, 13 to 15 minutes.
