Potato Rolls Recipe

Ingredients

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1 1/4 cups water (warm water 110º)
2 tablespoons olive oil
1 tablespoon granulated sugar
3 cups bread flour (white)

1/2 cup instant potato flakes
2 1/4 teaspoons yeast
2 teaspoons salt
1 large egg (lightly beaten)

Nutritional

Serving Size: 1 (71 g)
Calories 139.5
Total Fat - 3.5 g
Saturated Fat - 0.6 g
Cholesterol - 17.4 mg
Sodium - 429.5 mg
Total Carbohydrate - 24 g
Dietary Fiber - 3.4 g
Sugars - 1.2 g
Protein - 4.9 g
Calcium - 15.3 mg
Iron - 1.3 mg
Vitamin C - 1.2 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Whisk water, oil, and sugar together in a 4-cup liquid measuring cup until sugar dissolves.

Step 2

In a stand mixer fitted with dough hook, mix flour, potato flakes, yeast and 11/2 teaspoons salt on slow speed unit combined. Add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium low and knead until dough is smooth and comes away from bowl, about 6 minutes.

Step 3

Turn dough onto a lightly floured counter and knead briefly to form a smooth ball. Transfer dough to a bowl slightly coated with oil and turn to coat. Cover with plastic wrap and place in a warm place until doubled in size, about 45 minutes.

Step 4

On lightly floured counter, gently press down dough. Divide into quarters and cut each quarter into three pieces. Form each piece into a ball by pinching and pulling edges under so that top is smooth. Cup each ball with palm and move in circular motion to shape into a smooth taught ball.

Step 5

Transfer to baking sheet lined with parchment and cover loosely with plastic that you have first sprayed with cooking spray. Put in a warm area to rise, about 20 minutes.

Step 6

Remove plastic wrap and brush rolls with egg and sprinkle with salt. Bake until rolls are just beginning to brown and outside is set, about 15 minutes.