Potato Rolls

Directions

• Combine all ingredients in the bowl of a stand mixer. Use a dough hook to make a smooth and soft, about 5 minutes on speed 2. If using freeze-dried potatoes, make sure to break up any lumps before adding to the dough. *You can use up to 1/2 (210 g) white whole wheat flour. If you do, add an extra 2-3 teaspoons (10-15 g) warm water to maintain the smooth dough.
• Grease a bowl and add the dough. Rotate the dough so that all sides are greased. Cover and allow to rise in a warm place until doubled in size, about 60 minutes. This may take as long as 90 minutes in a cool environment.
• Deflate the dough. Weigh it then depending on the pan you are using, divide the weight by 16 (if using two 8″ round pans) or 15 (if using a 13x9x2″ rectangle pan). Divide the dough into 15 or 16 equal pieces. Roll each piece into a ball, pinching any ends under before you roll.
• Spray the pan(s) with nonstick cooking spray. Add the rolls to the pan(s). Cover and allow to rise in a warm place until they are puffy and the sides are touching each other, about 60 more minutes. When there are about 10 minutes left, preheat the oven to 350 degrees F.
• Bake 20-25 minutes, until golden brown on top. Remove from the oven and immediately run a stick of butter over the tops. Let cool slightly before removing from the pan.