Soft Dinner Rolls 2



2-1/2 Teaspoons Active Dry Yeast; Or 2-1/2 Teaspoons Instant Yeast

7 To 9 Ounces Lukewarm Water

12-3/4 Ounces All-Purpose Flour

1 Tsp Salt

1-1/4 Ounces Sugar

3 Ounces Butter, At Room Temperature

5/8 Ounce Nonfat Dry Milk

1-3/8 Ounces Instant Mashed Potato Flakes


 If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

 Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

 Place the dough in a lightly greased bowl. Cover the bowl, and let rise, until it's nearly doubled in bulk, about 1 hour

Lightly grease two 9" round cake pans, or a 9" x 13" pan.

 Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.  Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.  Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another.  Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise until the rolls touch one another, about 1 hour.

Preheat the oven to 350°F.

 Bake the rolls until they're a deep golden brown on top, and lighter on the sides, about 25 minutes.



16 rolls


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