Ingredients

The following ingredients have 24 Servings
  • 1 c. warm water (about 105F*)
  • 1/3 c. granulated sugar
  • 2 T. active dry yeast
  • 2/3 c. warm milk (about 105F.)
  • 1/2 c. vegetable oil
  • 1/2 c. lukewarm mashed potatoes (plain)
  • 2 large eggs (lightly beaten)
  • 1 tsp. salt
  • 5-6 1/2 c. all-purpose flour (plus extra for sprinkling)

Instruction

  • In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, sugar, and yeast.
  • Let yeast sit for 5-10 minutes, or until foamy.
  • Stir in milk, oil, mashed potatoes, and eggs.
  • Add salt and 3 cups flour. Stir to combine.
  • Switch to dough hook.
  • Continue adding flour, 1/4 cup at a time, until dough clings to to dough hook and clears the side of the bowl.
  • Cover, and let sit until dough doubles in size, about 1-1 1/2 hours.
  • Turn dough out onto floured surface.
  • Shape into 24 rolls.
  • Place rolls on a parchment-lined baking sheet.
  • Cover, and let rise for 30 minutes.
  • Toward the end of the rising time, preheat oven to 275 F.
  • Bake rolls for about 20 minutes, or until set but not browned.
  • Remove from oven, and let cool to room temperature.
  • Place in freezer bag, and freeze until ready to use.
  • When ready to finish baking the rolls, thaw in fridge overnight.
  • Preheat oven to 400 F.
  • Bake rolls for 7-10 minutes, or until golden brown.
  • At this point, I brush them with melted butter before serving, but that's completely optional.