Boil the potatoes with their skin on until soft. Peel and finely mash or press 150g of them. Let cool completely.
Mix the cold water with the dry yeast and honey. Add the flour, mix briefly, and let rest for 20 minutes.
Work the cooled mashed potatoes and salt into the dough until combined. The dough should be soft and slightly sticky.
Let the dough rest for 30 minutes, then perform a stretch and fold.
Let the dough rest for another 30-60 minutes, then perform a second stretch and fold.
Cover the dough and place it in the refrigerator to rest for 12 to 18 hours overnight.
The next morning, carefully divide the cold dough into 8 pieces. Shape them gently to keep as much air in the dough as possible.
Place the rolls seam-side down on a floured cloth and let them rise for another 30-45 minutes.
Preheat your oven and a baking tray to 250°C (480°F) using top/bottom heat.
Place the rolls seam-side up on the hot baking tray (do not score them so they tear rustically). Bake with plenty of steam for 8 minutes at 250°C.
Release the steam from the oven and continue baking for another 12-15 minutes at 200-210°C until vigorously golden brown. Let cool on a wire rack.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →