Ingredients

The following ingredients have 32 Servings
  • 2 large eggs
  • 3/4 cup (6-ounces, 170 grams) water or enough water for a total of 9.5-ounces with the eggs (See Tips 1 and 2)
  • 1/3 cup (2.38-ounces, 67 grams) granulated sugar
  • 2 teaspoons Kosher salt
  • 6 Tablespoons (3-ounces, 85 grams) unsalted butter, room temperature
  • 1 cup (7.5-ounces, 213 grams) unsalted mashed potatoes, lightly packed (See Tip 3)
  • 4 1/4 cups (18-ounces, 510 grams) unbleached all-purpose flour (See Tip 4)
  • 2 1/2 teaspoons instant or active dry yeast
  • 2 Tablespoons unsalted butter, melted (optional for brushing)

Instruction

  • Place all ingredients except for the optional melted butter in the order listed into pan of bread machine. Select dough cycle.
  • If making the dough the night before, transfer dough to oiled bowl or 8-cup measuring cup when kneading stops. Cover with plastic wrap and refrigerate. Otherwise, allow dough cycle to finish.
  • Transfer dough to well-floured surface and gently deflate. Divide the dough into 32 small balls (1.25-ounces each); round each ball into a smooth roll.
  • Place rolls on parchment lined baking sheet, allowing 1-inch between rolls.
  • Cover the pan with lightly greased plastic wrap and let rolls rise for around 2 hours (3 hours if cold from refrigerator) or until they are quite puffy. (See Tip 3)
  • Preheat oven to 350°F.
  • Bake rolls in preheated oven for 20 to 25 minutes, or until golden brown. Remove from the oven; brush with melted butter, if desired.
  • Serve rolls warm or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.
  • Yield: 32 rolls. (See Tip 5)