The name says it all – soft and chewy dinner rolls. Potato flakes are the secret ingredient in this recipe, and I do believe they make all the difference. I’ve made rolls before, but these are easily the most similar store-bought white rolls – in a good way, not an “I’m-eating-paste” way.
These take a couple hours to make, though hands-on time is minimal. This is a great lazy Saturday recipe. And bonus – according to Cook’s Country, you can take the rolls out of the oven at about five minutes, or when they are just starting to brown. When they cool, you can freeze them for up to a month. To finish the rolls, let the rolls thaw on a prepared baking sheet for an hour, then bake at 400 for 10 minutes.
Soft and Chewy Dinner Rolls
adapted from Cook’s Country April/May 2011
makes 12 servings
- 1 1/4 cups water, heated to 110 degrees
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1/2 cup instant potato flakes
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 egg, lightly beaten
- Adjust oven rack to middle position. Heat oven to 200 degrees and turn it off. Line baking sheet with parchment paper. Grease a large bowl.
- Whisk water, oil, and sugar in large liquid measuring cup until sugar dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, yeast, and 1 1/2 teaspoons salt until combined. With mixer on low, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium and mix until dough is smooth and comes away from sides of bowl, about 6 minutes.
- Turn dough onto lightly floured surface and knead briefly to form smooth, cohesive ball. Transfer dough to prepared container and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in side, about 45 minutes.
- Gently press down on dough on lightly floured surface. Divide dough into quarters and cut each quarter into 3 equal pieces. Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth. On clean counter, cup each ball with your palm and roll into smooth, tight ball. Transfer to prepared baking sheet. Cover loosely with plastic and let rest in turned off oven until doubled in size, about 20 minutes. (Unbaked, formed rolls can be refrigerated for up to 24 hours).
- Remove unbaked rolls from oven and discard plastic. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with remaining salt. Bake until golden brown and 200 degrees in the middle, about 15 minutes, rotating sheet halfway through baking. Cool rolls on sheet 10 minutes. Serve.