Prep 4 hrs
Cook 15 mins
Originally from Best of the Best from Colorado. These are slightly sweet, fluffy dinner rolls.
- 2 1⁄4 teaspoons active dry yeast (1 pkg)
- 1⁄2 cup lukewarm water
- 1 tablespoon sugar
- 3⁄4 cup water, very hot from a kettle (but not boiling)
- 1⁄4 cup powdered milk
- 1⁄4 cup dry instant potato flakes
- 1⁄2 cup canola oil
- 1 teaspoon salt
- 1⁄2 cup sugar
- 2 large eggs, beaten lightly
- 4 1⁄2 cups all-purpose flour, as needed
- Mix together yeast, 1/2 cup lukewarm water (not too hot or you will kill the yeast), and 1 Tbsp sugar; set aside until foamy.
- (If the yeast mixture doesn't foam or froth after 10 minutes, start over-either your yeast is stale or your water was too hot and killed the yeast).
- Mix together all remaining ingredients in order, except for the flour.
- Stir in one cup of the flour and beat well.
- Add the yeast mixture and another cup of the flour, mixing well.
- Keep adding flour util the mixture forms a smooth, not sticky, ball, adding as much or as little flour as needed to achieve the proper texture (this will vary due to humidity levels).
- Knead well for about 10 minutes, until elastic.
- Place in a greased bowl, flip dough over to coat top, cover tightly with plastic wrap and let dough rise until doubled in a place free of drafts and somehwat warm.
- It may take 1-2 hours to double, depending upon the temperature in your home that day.
- Punch dough down and roll into 25-30 rolls.
- Set rolls into a greased pan, cover with plastic wrap and let rise again until almost doubled, perhaps 40 minutes-1 hour.
- Bake int a preheated 375 F oven for 12-15 minutes.
I made it exactly as specified, but it was an extremely 'heavy' dough. It also took much longer than two hours for the first rising. The second rise took almost an hour. Very disappointed in the heavy-ness of the finished product. Perhaps I did something wrong?