Can be made ahead 1-2 days. Needs mashed potato in dough so plan ahead!
- 2 large eggs
- 1/3 cup (67g) granulated sugar
- 2 teaspoons (12g) table salt
- 6 tablespoons (85g) butter, softened
- 1 cup (213g) mashed potatoes, unseasoned, lightly packed*
- 2 1/2 teaspoons instant yeast
- 3/4 cup (170g) water, lukewarm (water in which the potatoes were boiled, if possible)
- 4 1/4 cups (510g) All-Purpose Flour
*1 medium-to-large baking potato will yield 227g of mashed potato
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To make the dough, mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
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Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it’s doubled in bulk, about 90 minutes. If you’re using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it’s doubled in bulk, perhaps an additional 30 minutes or so.
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Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll.
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Place the rolls in a lightly greased 9" x 13" pan. Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they’re quite puffy. Towards the end of the rising time, preheat the oven to 350°F
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Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired
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Serve rolls warm, or at room temperature. Store rolls, well wrapped, for several days at room temperature; freeze for longer storage.