Go Back
Print

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.