Dinner Rolls
Ingredients
For rolls
- 2 large eggs
- 67 grams granulated sugar (⅓ cup)
- 12 grams salt (2 teaspoons)
- 85 grams unsalted butter, softened (6 tablespoons)
- 213 grams mashed baking potatoes, unseasoned, lightly packed (2-3 potatoes) (1 cup)
- 2½ teaspoons instant or active dry yeast
- 170 grams lukewarm water from boiled potatoes (or other water) (¾ cup)
- 510 grams all-purpose flour (4¼ cups)
For brushing
- melted butter for brushing rolls after they are baked
Instructions
- Lightly grease 9"x13" pan or 11" springform pan. Line bottom and sides of pan with parchment paper. Lightly grease paper.
- Mix together all ingredients and knead until smooth.
- Place dough in lighted greased bowl, cover with plastic wrap, and let rise until doubled in bulk, about 90 minutes.
- Gently deflate dough. Divide into the desired number rolls (12, 16, 20, 24, etc.). Shape each piece into a smooth ball.
- Place balls in pan. Cover pan with lightly greased plastic wrap and let rise until quite puffy, 1½-2 hours.
- Preheat oven to 350℉.
- Bake rolls until golden brown and set, 20-25 minutes.
- Remove from oven, turn out of pan onto rack, and if desired brush with melted butter.
- Serve warm or at room temperature.
Notes
Adapted from King Arthur Amish Dinner Rolls.