Ingredients
Units Scale
- 1 1/4 cup milk + 1-2 additional tablespoons if needed
- 1/4 cup unsalted butter (softened)
- 3/4 cup mashed potato flakes
- 1 egg
- 1/4 cup sugar
- 3 1/2 - 4 cups flour
- 1 teaspoon Kosher salt
- 1 Tablespoon instant yeast
Instructions
- In a mixing bowl, combine the milk, butter, mashed potato flakes, egg, sugar, salt, 3 1/2 cups flour and yeast. Fitted with a dough hook, mix just until combined.
- Switch to the paddle attachment and knead for 6-8 minutes, or until smooth and soft but not too sticky. Dough should clear the sides of the bowl while sticking slightly to the bottom. Add additional flour one tablespoon at a time if too wet. Add additional milk 1 tablespoon at a time if too dry. This is a tougher dough. Remove from bowl. Using the heel of your hand, knead briefly until it forms a nice round ball.
- Place the dough in a greased bowl and let it rise until doubled. This will depend on your room’s temperature. Allow 1-2 hours.
- Separate the dough into 16 equal pieces. Using the heel of your quickly and firmly roll each piece around in circles until it forms a tight little ball. Arrange rolls in 4 rows of 4 each in a greased 9 x 13 pan.
- Arrange rolls in 4 rows of 4 each in a greased 9 x 13 pan.
- To make ahead: Cover immediately with plastic and refrigerate for up to 24 hours. Remove from refrigerator and let sit at room temperature 3-4 hours to rise before baking. Bake as directed below.
- To make immediately: Let rise until doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown. Remove from pans to cool on wire racks.
- Prep Time: 30 minutes
- Rest Time: 2 hours
- Cook Time: 20 minutes
- Category: Bread/Rolls
- Method: Baking