Potato Rolls with Caraway Salt

Transfer cooked potato to a large bowl.

Mash with a fork, then stir in milk mixture, 1 tablespoon sugar, and 1/2 teaspoon salt (mixture will be slightly lumpy).

Rewarm potato cooking liquid in microwave (or let cool) until an instant-read thermometer registers 105°F-110°F.

Stir in remaining 1 tablespoon sugar, 1 teaspoon salt, and yeast; let stand until foamy, about 10 minutes.

Add yeast mixture to potato mixture and stir to combine.

Add 3 1/4 cups flour with a wooden spoon and stir until a sticky dough forms.

Turn dough onto a floured surface and knead, dusting surface, dough, and your hands often with remaining 1/2 cup flour to keep dough from sticking, until dough is smooth, elastic, and slightly sticky, 7-8 minutes.

Form into a ball and transfer to a buttered bowl.

Turn to coat dough with butter and cover bowl with plastic wrap.

Let dough rise, chilled, overnight.

Butter baking pan.

Mix caraway seeds and pretzel salt in a small bowl; set aside.

Punch down dough (do not knead).

Cut dough in half, then roll each piece into a 12"-long log.

Cut each log into 12 equal pieces, then roll each piece into a ball (for 24 total).

Arrange in pan, evenly spaced, in 6 rows of 4.

Cover loosely with plastic wrap.

Let rise in a warm, draft-free place until almost doubled in size, about 1 hour.

Arrange a rack in middle of oven and preheat to 375°F.

Whisk egg and cream in a small bowl; brush tops of rolls with some of egg wash.

Sprinkle with caraway salt.

Bake, rotating pan once, until rolls are cooked through and deep golden, 25-30 minutes.

Transfer to wire rack and let cool in pan for 5 minutes, then run a sharp knife around edges to loosen from pan; do not separate rolls.

Transfer to rack and let cool for 10 minutes.

DO AHEAD: Can be made 8 hours ahead.

Rewarm, wrapped in foil, in a 300°F oven until heated through.