Potato Bread Dinner Rolls

 

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)

1. 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.
2. 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).
3. 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.
4. 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).
5. 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.
6. Makes 24 rolls.

Apparently, I did not exactly follow directions and bake them 2 inches apart.  Still good.