pull-apart potato rolls.

In my mind, it's imperative when thinking about Thanksgiving that you also think about the day after Thanksgiving.  Some live for the day of but I personally adore the Friday after Thanksgiving.  On that day it becomes socially acceptable to eat leftover pie for breakfast and an abundance of turkey sandwiches for lunch and dinner.  It's OK to spend the day perusing Black Friday sales in the comfort of your own home while never leaving your couch (or ditching your sweatpants).  It's the best day and it involves all of my favorite things.   

The real key to the perfect Turkey Day + 1 is making sure your have really good sandwich bread on hand (and no definitive plans).  In the next couple of days I urge you to visit the best bakery you can find and seek out the best bread - preferably something soft and squishy.  If you are really smart, you'll make your own.  Something that does double duty i.e. a side on Thanksgiving and a vehicle for the best sandwich on the day after.

These pull-apart potato rolls are my dream.  Impossibly fluffy and perfectly squishy. They are the ideal bread no matter the day but they really shine when stuffed with leftover turkey, a smidge of cranberry chutney, a swipe of mayo, and a slice of aged cheddar.  Sandwich bliss.  Eat with abandon.      

Pull-Apart Potato Rolls
Recipe from Bon Appetit

Use these to make amazing leftover turkey sandwiches.

Makes 18

1 large Yukon Gold potato (about 12 ounces), scrubbed
1 cup whole milk
½ cup (1 stick) unsalted butter, melted, plus more for brushing
1½ cups all-purpose flour
2 ¼-ounce envelopes active dry yeast (about 4½ teaspoons)
3 (heaping) tablespoons sugar
2 large eggs, beaten to blend
1 large egg yolk, beaten to blend
2⅔ cups (or more) bread flour
1 tablespoon flaky sea salt, plus more
Vegetable oil (for surface)

Boil potato in a small saucepan of boiling water (no need to add salt) until a paring knife passes through flesh with no resistance, 30–40 minutes; drain. When cool enough to handle, pass through ricer into a small bowl (peel won’t go through; discard).


Mix milk and ¾ cup riced potato in the bowl of a stand mixer with whisk attachment until no lumps remain. Add ½ cup butter and mix until incorporated. Switch to dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed, scraping bottom and sides of bowl as needed, until a very wet, sticky dough forms, about 2 minutes. 


Let dough rise, uncovered, in a warm spot, 30 minutes (it will have puffed slightly).


Add eggs, egg yolk, 2⅔ cups bread flour, and 1 Tbsp. salt and mix on medium-high, adding more bread flour if needed, until dough is smooth and elastic, about 5 minutes. Brush surface of dough with butter, cover, and let rise in a warm spot 30 minutes (dough should rise 1½ times its initial size).


Turn out dough onto a lightly oiled surface and divide into 18 pieces; roll each into a ball using your palm. Brush a 13x9" baking dish with butter and place balls side by side in dish (rolls will be touching). Brush tops with more butter. Let sit, uncovered, in a warm spot 1 hour.


Preheat oven to 400°. Brush dough again with butter and sprinkle with salt. Bake rolls until deep golden brown, 15–20 minutes. Transfer dish to a wire rack and let rolls cool in dish 10 minutes. Turn out rolls onto rack and let cool 30 minutes before serving.