Recipe & Photography by Karen Gerard
To prepare these rolls quickly or with different flavors, use
instant mashed potatoes that come in garlic, loaded or
4 – 4 1/2 cups all-purpose flour
2 1/2 tsp instant yeast
1 1/4 cups milk heated to lukewarm
3 tbsp sugar
1/4 cup unsalted butter, softened
1 1/2 tsp salt
1 egg lightly beaten
1/2 cup mashed potato
Combine 2 cups of flour and yeast in a stand mixer fitted with the dough hook and stir. Add milk, sugar, butter, and salt. Continue to mix on low until a dough begins to form. Add the beaten egg and mashed potatoes. Once combined, add 2 more cups of flour and increase mixing speed to medium. If dough is sticky slowly add more flour, 1 tablespoon at a time until it is smooth and elastic. Shape into a ball and place in a greased bowl. Cover for 1 hour or until doubled in size.
When risen, press down and turn onto a floured surface. Divide dough into two pieces, cover and let rest 10 minutes.
Divide each half into 12 pieces. Roll each piece against a clean surface to create a ball and place into a 9×13 pan that has been buttered or lightly sprayed with cooking spray.
Let rise in pan for 30-40 minutes. Preheat oven to 350 degrees. Bake for 20-22 minutes or until tops are golden brown. Remove rolls in one sheet from pan and let cool on a wire rack.
*To Make Ahead: After shaping the rolls refrigerate them in the pan for 2-24 hours. Before baking, let the pan come to room temperature while covered, 30 minutes. Uncover pan and bake according to directions