Description
Mashed potato gives these rolls a soft and moist texture. They will keep at room temperature for several days, making this recipe a great make-ahead! From King Arthur flour!
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Directions
To make the dough, mix and knead all the ingredients together to make a smooth, soft dough.
Place the dough in a lightly greased bowl and cover with plastic wrap. Let dough rise until it's doubled in bulk 60-90 minutes.
Gently deflate the dough and divide it into 16 large balls or 24 smaller balls. Round each ball into a smooth roll.
Place rolls in a lightly greased 9 x 13 inch pan. Cover with a soft towel and let rise for 1-2 hours or until they are quite puffy. Towards the end of the rising time, preheat the oven to 350 degrees.
Bake rolls for 20-25 minutes or until golden brown and feel set. Remove from oven and brush with melted butter.
Serve rolls warm or at room temperature. Store well-wrapped for several days at room temperature or freeze for longer storage.
Makes 16-24 rolls.
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Ingredients
 2 large eggs'
1/3 cup granulated sugar
2 tsp. salt
6 t. butter, softened
1 cup mashed potatoes, unseasoned and lightly packed
2 1/2 tsp. instant or active dry yeast
3/4 cup lukewarm water (I use the water in which the potatoes were boiled)
4 1/4 cups unbleached all-purpose flour
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