Prep 2 hrs
Cook 20 mins
I love this recipe! I got it out of Home Cooking magazine about 5 years ago. They come out perfect!
- 3 -3 1⁄2 cups bread flour or 3 -3 1⁄2 cups all-purpose flour, divided
- 1 (1/4 ounce) package active dry yeast
- 3⁄4 cup water
- 1⁄2 cup milk
- 1⁄3 cup shortening
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1⁄3 cup instant potato flakes
- 1 egg
- In large mixing bowl, stir together 1 cup flour and yeast. In medium saucepan, heat and stir water, milk, shortening, and salt just until warm (120 to 130 degrees) and shortening almost melts.
- Stir in potato flakes. Let stand for 1 minute.
- Add wet ingredients to dry ingredients with egg. Beat on low to medium speed for 30 seconds, scraping sides of bowl.
- Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as possible.
- Turn dough out onto lightly floured surface. Knead in enough of the remaining flour for 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape into a ball.
- Place dough in a lightly greased bowl, turning once to grease surface.
- Cover and let rise in a warm place for 1 1/4 hours, or until double.
- Punch down dough. Turn out onto lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
- Lightly grease 2 (8 by 8 by 2-inch OR 9 by 9 by 2-inch) baking pans.
- On lightly floured surface, roll each half to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter.
- Place roll in prepared baking pans. Cover and let rise in a warm place for 30-40 minutes, or until nearly double.
- Preheat oven to 375 degrees. Bake for 15 to 20 minutes, or until golden.
- Immediately remove rolls from pans. Cool on wire rack.
- Makes 20 to 24 rolls.
- This recipe can also be used in a bread machine. Just make sure you follow the machine instructions for the order of ingredients.
These came outlight, tender and soft. The dough is a dream to work with. I only needed 3 cups of flour. Keeper recipe.
I've baked these light, tender, and tasty rolls twice now ~ Both times they came out PERFECT! For batch #1: I used potato water and bread flour which included about 25% whole wheat flour. After the first rise I cut 18 evenly-sized portions of dough then shaped each into a ball, gently pulling and tucking the top surface under until smooth. I baked the rolls in two 9x9" Pyrex baking dishes for nearly 20 minutes with foil coverings for the last 5 minutes. For batch #2: I did not use potato water but everything else was the same. I made a one-and-a-half batch (scaled for 30) and baked five rows of six rolls each on a heavy 12x17" aluminum baking sheet. They were served hot from the oven with our traditional turkey dinner on Thanksgiving Day and given rave reviews by all. Thank you Zusie-Q for sharing this WONDERFUL recipe!