Name: Potato Rolls with Caraway Salt
Yield: Makes 24
Ingredients: 1 8-ounce russet potato, peeled, cut into 1" pieces; 4 tablespoons (1/2 stick) unsalted butter plus more for bowl and pan; 1 cup whole milk; 2 tablespoons sugar, divided; 1 1/2 teaspoons kosher salt, divided; 1 1/4-ounce package (2 1/2 teaspoons) active dry yeast; 3 3/4 cups (or more) all-purpose flour, divided, plus more for surface; 1 teaspoon toasted caraway seeds, lightly crushed; 1 teaspoon pretzel salt or sea salt; 1 large egg; 2 teaspoons heavy cream; A 13x9x2" baking pan

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Potato Rolls with Caraway SaltPhoto by Cedric Angeles

Serve these pillowy rolls along with the ham and set out small bowls of your favorite mustards. Double the recipe for a large crowd—or, if you want to forgo baking your own, brush store-bought rolls with the egg wash, sprinkle with the caraway salt, and warm them in the oven.

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