Because my life wouldn’t be complete without dinner rolls, I made more for you. This time? The best, fluffiest, most perfect Potato Rolls you’ll ever eat.
Servings: 12 ROLLS
1 1/4 cups water
3 tablespoons vegetable oil
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 cup potato flakes
3 cups bread flour
2 1/4 teaspoons (1 packet) Active Dry Yeast
1 teaspoon lemon zest, optional
1/2 teaspoon white pepper, optional
2 teaspoons dried minced onions, optional
- Combine yeast, 1 cup flour, potato flakes, sugar, salt, and optional ingredients (if using) in the bowl of a stand mixer fitted with the paddle attachment. (See notes for hand mixer instructions.)
- Combine water and oil and heat to 120° to 130°F. It’s best if you can use an instant read thermometer, but I don’t have one. I heat my water to very hot bathwater temperature, about 45-60 seconds in my 1100W microwave.
- Pour the liquid ingredients into the mixing bowl with the flour and yeast and mix with the paddle attachment for 4 minutes on medium speed. Change to the dough hook and gradually add remaining flour. Knead in mixer for 5-7 minutes until smooth and elastic.
- Visit Potato Rolls @ crazyforcrust.com for full directions.