Flaky Potato Rolls
Source: Crazy for Crust
Click here to read about my experience making this recipe for my state meal challenge!
Yield: 12 rolls
Total time: 1 hour, 25 minutes
INGREDIENTS
- 2 ¼ tsp active dry yeast
- ¾ cup milk
- ½ cup water, divided
- 3 Tbs butter + more to brush on top
- ⅓ cup potato flakes
- 3 cups all-purpose flour, divided
- 1Tbs + ¼ tsp sugar, divided
- 1 tsp salt
- 1 egg
DIRECTIONS
- In a small bowl, sprinkle the yeast over ¼ cup of warm water. Stir in ¼ tsp sugar and let it rest until foamy, about 10 minutes.
- In a microwave-safe bowl or measuring cup, combine the remaining ¼ cup water, milk, and butter, and microwave for about 1 minute to bring them to between 120 and 130 degrees F (about hot bathtub temperature, if you don’t have a thermometer).
- Add the potato flakes to the milk mixture and stir to combine.
- In the bowl of a stand mixer equipped with a dough hook or paddle attachment, combine 1 cup flour, 1 Tbs sugar, and salt.
- Add the liquid ingredients (including the yeast) to the dry ingredients, and mix for about 1 minute
- Add the egg and 1 cup flour, then mix for another minute.
- Gradually add the remaining cup of flour, however much you need to make the dough come together into a soft, tacky ball. (I only added about ¾ cup more.)
- Dust your work surface with flour and turn out the dough. Knead for about 5 minutes until the dough is cohesive and elastic.
- Cover the dough and let it rest for about 10 minutes.
- Grease a 9×13 baking dish.
- Divide the dough into 12 equal pieces, and form them into balls. Arrange them in the baking pan.
- Cover, and let rise for about 1 more hour, until doubled.
- Preheat oven to 375 degrees F.
- Bake the rolls for 20 to 25 minutes, until golden.
- Brush the tops with melted butter, then serve warm with jam or maple honey butter!
I’d love to know what changes you would make to this recipe, if any! Please comment below!
