- 2 cups very warm Water (120-130 degrees)
- 1/4 cup instant Mashed Potato Flakes
- 1/2 cup Sugar
- 1 tablespoon kosher Salt
- 2 Eggs, beaten
- 1/2 cup Butter, softened
- 4 1/2 -6 cups Flour
- 2 tablespoon Instant Yeast
Stir together the water, potato flakes, sugar and salt.
Fast acting yeast works best when the water is
between 120-130 degrees. It needs to be at the right
temperature now, because you won't find out it didn't work
until later. By then you have done a lot of work!
Add eggs, butter, and the your yeast mixed
with 3 cups of flour.
Beat with mixer on high.
This can be done by hand also.
Add remaining flour, 1/2 cup at a time, until the
dough can be easily kneaded.
I used my dough hook, on the mixer, but you can knead by
hand if you want.
Place in a greased, covered bowl in the fridge
to rest for 2 hours or overnight.
Pinch 2-3 inch balls off the main piece of dough and
form into round roll shapes.
Place on parchment paper lined baking sheet.
Let rise until doubled in size, at least 1 hour.
Bake for 12-15 minutes.