From Better Homes and Garden. I specifically looked for an “old” recipe from a tried and true source. I wanted dinner rolls that smelled and tasted like the ones from an old school cafeteria or a diner – one that still makes everything from scratch. This recipe is standard, and is most likely available in many, many community and church cookbooks. These rolls hit the spot: light and fluffy, buttery, and with that wonderful fresh-baked yeasty smell while they’re baking.
These are excellent for making a day or two in advance, par-baking them, and finishing them off for your big Sunday dinner. Or weekday dinner. They would also freeze well after par-baking. My friend stored her biscuits for 5 days, and on the fifth day she said it tasted as fresh as the first day. My kind of bread!!
*I also think that these would make great sliders (as is), and hamburger buns, if doubled in size.
If you have a dough hook for your mixer, these would definitely fit into a busy weekend.
- 4 cups all-purpose flour
- 1 package active yeast
- 1 cup whole or 2% milk
- 1/2 cup water
- 1/4 cup melted butter or vegetable oil
- 3 tablespoons sugar
- 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
- 1/2 cup instant mashed potato flakes
- 1 egg, beaten
- (*if using leftover mashed potatoes, omit the water and flakes and use 1 cup of leftover mashed potatoes)
- In a large mixing bowl combine 2 cups of the flour and the yeast. In a saucepan heat and stir milk, water, sugar, shortening, and salt just until warm (120 degrees F to 130 degrees F) and shortening almost melts; add potato flakes and let sit for a few minutes. Stir in beaten egg to incorporate, then add to flour mixture . Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. (I used my handy dandy wooden spoon and just stirred and stirred). Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half and let rest for 10 minutes. Preheat oven to .350 degrees F. Lightly grease two 8×8, two 9×9, or one 13x9x2-inch baking pan or a large baking sheet. By using two smaller containers it makes it easier to save one for later in the week or for the freezer.
- Divide each dough portion into 12 pieces. Gently pull each piece into a ball, tucking edges under to make smooth tops. Place in prepared baking pan or 2 inches apart on baking sheet. Cover; let rise in a warm place until nearly double (30 to 45 minutes in the summer; I let mine go for just over 2 hours for this second rise).
- Bake about 20 minutes for rolls in 13x9x2-inch pan; if necessary cover with foil the last 5 minutes to prevent over-browning. Bake rolls on baking sheet for 10 to 12 minutes or until golden brown. Immediately remove rolls from pan Cool on wire racks.
- Makes 24 rolls.
Apparently, I did not exactly follow directions and bake them 2 inches apart. Still good.