3/4 C Water
2 1/4 Tsp Yeast
1/2 Tsp + 1/3 C Sugar, Divided
6 Tb. Butter, meltedI th
1 C Mashed Potatoes
4 1/4 C Flour
I have found myself making extra mashed potatoes for this reason! You need an extra cup of mashed taters for this recipe. These rolls are a new favorite in this home. They are light and airy and just WONDERFUL! Here is how I make these rolls!
You can make this recipe with your hands, but I prefer my stand mixer. In the bowl of the stand mixer I place the warm water (be sure it is warm and not hot, you don’t want to kill the yeast), the 1/2 Tsp sugar and the yeast in the bowl. Let the yeast re-hydrate and feed off of the sugar for about 10-15 minutes.
I then add the eggs, melted butter, and the rest of the sugar to the mix. Mix the ingredients well together. If you are using a mixer, use the dough hook attachment. Then add the potatoes to the mix. Let the ingredients get to know each other.
I then add the flour 1 cup at a time. Depending on the humidity, you may need less or more than the suggested measurement. Use the dough hook attachment and kneed the dough for 7-10 minutes to really activate the gluten in the flour.
Once the dough has raised, then you kneed to dough again and start making your rolls. Place the rolls in a well greased baking dish. Allow the rolls to rise again for another 10-15 minutes and preheat your oven to 350 degrees. Bake the rolls for for 20-25 minutes or until the tops are golden and they are baked all the way through. Allow the rolls to cool for about 5 minutes and then enjoy!