A stand mixer made mixing and kneading almost effortless, but the dough is a snap to knead by hand as well. A whole egg with a bit of water makes up the egg wash, which makes the tops shiny but still soft. For a firmer crust, use an egg white with the water.
Add these rolls to your a holiday dinner menu or bake them for Sunday dinner. They freeze well, too!
- 3 tablespoons sugar
- 3 tablespoons butter (softened)
- 1 1/2 teaspoons salt
- 1/3 cup
- potatoes (cooled)
- 3/4 cup plus 1 tablespoons milk (6 1/2 ounces, room temperature)
- 1 large egg
- 1 1/2 teaspoons instant yeast
- 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 1/4 cups all-purpose flour, 14 ounces, plus more for kneading
- For the Egg Wash and Topping:
- 1 large egg
- 1 tablespoon water
- Sprinkle poppy seeds or sesame seeds
- In a large mixing bowl, combine the butter, sugar, salt, potatoes, milk, and 1 large egg. Beat on low speed until blended.
- In another bowl combine the instant yeast with the flour, baking soda, and baking powder.
- Add the dry mixture to the first mixture and mix by hand or with a stand mixer and dough hook until the dough comes together.
- Knead by hand or with dough hook for 8 to 10 minutes, sprinkling with more flour as needed to keep the dough from sticking.
- Grease a large bowl liberally with softened butter. Gather the dough into a ball and put in the bowl. Roll the dough around and turn it over to coat all sides with butter.
- Cover the bowl with plastic wrap and let the dough rise in a draft-free place until doubled in bulk, about 1 to 1 1/2 hours.
- For pull-apart pan rolls, butter a 9-by-13-by-2-inch baking pan or line the pan with parchment paper. Use your choice of muffin pans or baking sheets for other shapes.
- Separate the dough into 24 pieces for pan rolls. Shape into smooth taut balls and place in the prepared baking pan. Cover the pan with a lightweight kitchen towel or plastic wrap and place in a warm, draft-free place for about 45 minutes to an hour, or until the rolls have increased by about 60% to 75%.
- Heat the oven to 375 F.
- Remove the towel or plastic wrap.
- If using an egg wash, mix a large egg with 1 tablespoon of water. Lightly brush over the rolls and sprinkle with poppy seeds or sesame seeds. Bake the rolls for 15 to 20 minutes, or until they are golden brown.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|