POTATO ROLL RECIPE

Ingredients

▢ 2 1/4 teaspoons active dry yeast ▢ 1/4 cup warm water ▢ 1 cup milk ▢ 1/2 cup prepared mashed potatoes ▢ 4 tablespoons unsalted butter ▢ 1/4 cup sugar ▢ 1 1/2 teaspoons salt ▢ 1 egg ▢ 4-5 cups all-purpose flour ▢ 2 tablespoons butter melted

Instructions Step - 1

In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water in a small microwave-safe bowl or measuring cup, add the milk, mashed potatoes, and 4 tablespoons of butter.

Step - 2

Heat on high for one minute, stir, then heat for an additional 30-60 seconds, until the butter is melted and the milk is warm but not hot. Add the milk mixture, sugar, salt, and egg to the yeast mixture.

Step - 3

Add two cups of flour, and mix to combine. Mix in additional flour, ¼ cup at a time, to form a soft dough that pulls away from the sides of the bowl.

Step - 4

Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.

Step - 5

After one hour, gently punch the dough down. Preheat the oven to 400°F. Divide the dough into 24 pieces and shape each piece into a ball. Place the balls of dough on a greased or parchment-lined baking sheet.

Step - 6

Cover and let rise for 30-60 minutes, until the dough springs back when touched lightly. Bake 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter. Serve warm. ENJOY

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