Add to Collection
Go to Collections
Super Soft Potato Rolls
Classically soft, light rolls rise high. They are lightly sweet, mild in flavor, and are exactly right for any dinner. Double up -- they disappear fast.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 1/2 tablespoons active dry yeast
- Pinch of powdered ginger
- 2 tablespoons sugar
- 1 cup lukewarm water - about 110F
- 3 cups bread flour
- 1 teaspoon salt
- 3/4 cup unsalted butter , melted (divided use)
- 1/4 cup nonfat dry milk powder
- 1/2 cup instant mashed potato flakes
Add the yeast, sugar, and ginger to the bowl of your mixer.
Add 1/4 cup of the water and let stand until frothy, about 5 minutes.
Add the remaining water, salt, and 1 cup of the flour and mix until blended.
Mix in the milk, potato flakes, and 1/4 cup butter.
Add the remaining flour a little at a time until the dough pulls away from the sides of the bowl.
Knead for 5 minutes on speed 2.
form the dough into a ball, grease the top with some melted butter, place in a greased bowl, cover, and let rise until double -- about 1 1/2 hours.
Punch down, form into equal size rolls, and place in a pan with sides touching.
Brush with butter, cover with a tea towel, and let rise until the rolls are puffy, about 45 minutes to an hour.
Preheat the oven to 375F.
Brush the rolls with butter, again.
Bake for 20 to 25 minutes, or just until lightly golden.
Do not over bake.
Remove from the oven and brush with remaining butter.