Recipe Description
A perfect addition to any dinner. Warm and fluffy right out of the oven, delicious with a little sweet cream butter and sea salt.
Recipe Ingredient
- 1 package (1/4 ounce) Active Dry Yeast
- ½ cup plus 1 fluid ounce Warm Water (110 to 115 F), divided
- ½ cup Mashed Potatoes (prepared using dehydrated potato flakes, according to manufacturer recommendations)
- 1/3 cup Granulated Sugar
- 1/3 cup Unsalted Butter, softened
- 1 each Large Egg
- 1-1/2 teaspoon Salt
- 3-1/4 cup All Purpose Flour
Instructions
- In a small bowl, dissolve yeast in 1 fluid ounce (2 tablespoons) warm water.
- In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Do not knead. Shape into a ball; place in a lightly oiled bowl, turning once to oil the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough; divide into thirds. Divide and shape 1 portion into 8 balls: place in a greased square baking dish.
- Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°F.
- Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
