The dough for these yeast dinner rolls first rests in the refrigerator for one hour prior to being shaped.
1/4 cup water
1 1/4 cups milk
1/4 cup instant potato flakes
2/3 cup butter or margarine, melted
1/2 cup granulated sugar
1 1/2 teaspoons salt
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1/2 cup warm water
2 large eggs, beaten
7 cups all-purpose or bread flour
2 tablespoons butter or margarine, melted, for brushing
- Grease a large mixing bowl and a baking sheet; set aside.
- In a small saucepan, bring 1/4 cup water and milk to a boil; remove from heat and pour into a large mixing bowl. Add instant potato flakes and mix until blended. Stir in 2/3 cup butter, sugar and salt. Cool to lukewarm.
- Soften yeast in 1/2 cup warm water (110° to 115°F / 45°C) and add to the potato mixture. Mix in eggs and flour to make a soft dough. Turn over onto a floured surface and knead for 10 minutes or until smooth and elastic.
- Place in greased bowl, turning dough with greased side up. Cover with plastic wrap and refrigerate for 1 hour.
- Shape dough into round balls, about 2-inches in diameter and place on baking sheet, 2-inches apart. Brush with remaining melted butter and let rise in a warm place for 1 hour.
- Meanwhile, preheat oven to 400°F (205°C).
- Bake for 15 to 20 minutes or until golden. Remove from oven and cool on a wire rack.
Makes 36 rolls.