Ingredients:
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¾ cup warm water (about 110°F)
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2 ¼ tsp (1 packet) active dry yeast
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2 tbsp sugar
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¾ cup mashed potatoes (plain, no butter or milk)
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1 cup whole milk, warmed
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6 tbsp unsalted butter, melted
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1 large egg
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1 ½ tsp salt
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4 ½ to 5 cups all-purpose flour (plus more for kneading)
Optional for topping:
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2 tbsp melted butter (for brushing)
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Flaky salt or chopped herbs
🥣 Instructions:
1. Activate Yeast:
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In a large bowl, combine warm water, yeast, and sugar.
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Let sit for 5–10 minutes until foamy.
2. Mix Wet Ingredients:
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Add mashed potatoes, warm milk, melted butter, egg, and salt to the yeast mixture. Stir to combine.
3. Add Flour:
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Mix in 4 cups of flour, 1 cup at a time, until a shaggy dough forms.
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Gradually add more flour as needed (up to 5 cups total) until the dough is soft and slightly sticky, but pulls away from the bowl.
4. Knead:
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Knead dough on a lightly floured surface for 8–10 minutes (or use a stand mixer with a dough hook for 5–6 minutes), until smooth and elastic.
5. First Rise:
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Place dough in a greased bowl, cover with a damp towel or plastic wrap.
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Let rise in a warm place for 1 to 1.5 hours, until doubled in size.
6. Shape Rolls:
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Punch down dough and divide into 16–18 equal pieces.
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Shape into smooth balls and place in a greased 9×13″ pan or two 8×8″ pans, slightly spaced apart.
7. Second Rise:
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Cover loosely and let rise for 30–45 minutes, until puffy and touching.
8. Bake:
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Preheat oven to 375°F (190°C).
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Bake rolls for 20–25 minutes, or until golden brown on top.
9. Finish:
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Brush warm rolls with melted butter right out of the oven.
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Sprinkle with flaky salt or herbs if desired..