I learned this recipe from mykitchenescapes. These dinner rolls are amazing. If they make more than what you need for a few days, they freeze beautifully.
I am not a patient person, but seeing results is very encouraging for me.
There is just something magical about seeing dough double in size.
You can tell in this picture that my patience is starting to wear thin and my stomach is getting hungry. Please excuse my not-so-evenly divided dough balls. Thank goodness they all still baked perfectly =)
Let them double again. Magic.
Just add butter! What a treat!
Light, tender, and comforting pull-apart dinner rolls. A sure crowd pleaser and perfect addition for most dinners! I learned this recipe from My Kitchen Escapades blog.
- 3/4 cup warm water
- 1 package yeast
- 1/2 t sugar
- 2 eggs
- 6 T softened butter
- 1 1/2 t salt
- 1 c unseasoned mashed potatoes roughly 3 large russet potatoes
- 1/3 c sugar
- 4 1/4 c flour
Combine water, yeast, and 1/2 t of sugar in your mixer's bowl to proof yeast.
Once yeast is proofed, place paddle attachment on mixer. Add all other ingredients to bowl while mixer is on low. One combined, replace paddle with dough hook. While on medium-low speed, knead dough until well kneaded.
Remove bowl from mixer, and cover with a damp towel. Place bowl in a warm area and let the dough rest for 90 minutes, or until the dough has doubled in size.
Grease a 9 x 13 pan. Divide dough into 15 balls and place in the greased pan. Cover with a damp paper towel, and let the dough rise for another 90 minutes, or until the dough has doubled in size again.
Preheat oven to 350° F. Bake rolls for 20-25 minutes, rotating the pan about halfway through baking time.
Store in airtight container up to 5 days, or in an airtight, zip top bag in the freezer for up to 2 months.
tools I used: