Dinner Rolls
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
3 1/2 cups (420 g) all-purpose flour
2 teaspoons dry active yeast
1/4 cup (23 g) dried mashed potato flakes or freeze dried mashed potatoes
3 tablespoons (21 g) nonfat dry milk
2 tablespoons (25 g) sugar
1 1/2 teaspoons (9 g) salt
4 tablespoons (56 g) unsalted butter, room temperature or softer
2/3 cup (160 ml) lukewarm water
1/2 cup (120 ml) lukewarm milk
Salted butter (for rubbing on the freshly-baked rolls)
Directions
- Mix all ingredients in a stand mixer using the dough hook attachment until smooth and soft, about 5 minutes.
- Gather the dough into a ball, and lightly grease it on all sides. Place in a bow, cover tightly with plastic wrap, and allow to rise until double in size, about 1 hour.
- Gently fold the dough to deflate. Spray baking pans (13x9x2″ pan or 2 8″ cake pans). If using a 13x9x2: pan, separate the dough into 15 equal pieces; if using 2 8″ cake pans, split the dough into 16 equal pieces. Pull the edges around each piece, and pinch the bottom to close. Roll on the counter to make a smooth ball.
- Space the rolls evenly in the pans: for a 13x9x2″ pan, make 3 rows of 5 rolls each; for 8″ cake pans, place 8 in each pan. Cover loosely with plastic wrap and allow to rise until light and puffy, about 60 more minutes.
- When there are about 15 minutes left in the rise time. preheat the oven to 350 F.
- Remove the plastic wrap and bake until golden brown, about 23 minutes.
- Remove from the oven and rub the stick of salted butter over the top of the buns.
Notes
- This recipe is adapted from https://www.kingarthurbaking.com/recipes/golden-pull-apart-butter-buns-recipe