Ingredients

The following ingredients have 4 Servings
  • ¾ cup warm water (about 115°F)
  • 2 ¼ teaspoons instant yeast
  • ½ teaspoon (plus ⅓ cup) granulated sugar, (divided)
  • 4 ¼ cups all-purpose flour
  • 1 cup unseasoned creamy mashed potatoes
  • 1 ½ teaspoons kosher salt
  • 2 large eggs
  • 6 tablespoons unsalted butter, (partially melted)

Instruction

  • In a medium bowl, combine the water, yeast, and ½ teaspoon sugar. Set aside to proof.
  • In the bowl of a stand mixer fitted with the hook attachment, add the remaining ⅓ cup of sugar, flour, mashed potatoes, salt, eggs, and butter. Turn the mixer on low until combined.
  • Slowly pour in the proofed yeast mixture and increase the mixer to medium. Continue on medium until a smooth dough forms and no longer sticks to the walls of the bowl.
  • Transfer dough to a large greased bowl and cover loosely with plastic wrap. Let rise for 90 minutes in a dark and warm environment, until doubled in size.
  • Spray a 9x13-inch baking pan with cooking spray. Divide and roll the dough into 16 balls, weighing about 85 grams each, and place in the greased baking pan, seam-side down. Cover loosely with plastic wrap and allow to rise for 2 hours in a dark and warm environment.
  • During the last 20 minutes, preheat oven to 350°F. Remove the plastic and bake for 20 to 25 minutes, until the tops are golden brown.