The weeks leading up to Thanksgiving I have been testing out different recipes for dinner rolls, patiently waiting for the thumbs up from family. Finally I found it, these are soft and chewy and with a little salt on top they are perfect. The secret to these soft rolls is that there are instant potato flakes in them which makes them extra soft.
Soft Dinner Rolls
makes about 12
1 1/4 cups water, heated to 110 degrees
2 T extra virgin olive oil
1 T sugar
1 envelope (2 1/4 t) instant yeast
3 C A.P. flour
1/2 C instant potato flakes
1 1/2 t salt
1 egg lightly beaten
1. Warm oven to 200 degrees, when it reaches 200 degrees turn it off. Line sheet pan with parchment paper. Oil a large bowl.
2. Whisk water, oil, sugar, and yeast in a liquid measuring cup until the yeast is dissolved. In the bowl of a stand mixer with the dough hook mix flour, potato flakes and salt. With the mixer on low add the water mixture in a steady stream until the dough comes together. Increase speed and knead for about 6 minutes, until the dough comes away from the walls of the bowl.
3. Knead on a floured work surface to mold it into a cohesive ball. Put in oil bowl and cover it with oil on all sides. Put plastic wrap on top and put in the turned off oven for 45 minutes or until the dough has doubled in size.
4. Punch dough down on a lightly floured work surface. Divide into quarters and divide those into 3 pieces each. On a clean surface, make a rough ball with a chunk of dough by pinching and pulling the sides down so the top is smooth. Then cup each round with your palm and move in a circular motion on the unfloured work surface to shape a smooth ball. Transfer the rolls to the prepared pan and cover with plastic wrap. Put back in the turned off oven for another 20 minutes.
5. Remove rolls from oven and remove plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle with salt. Bake until golden brown about 15 minutes. Cool for 10 minutes and then serve.