The dough for these yeast dinner rollsfirst rests in the refrigerator for one hour prior to being shaped.
Recipe: Best-Ever Rolls
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 (1/4-ounce) package active dry yeast or 2 1/2 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 bakingsheet; set aside.
In a small saucepan, bring 1/4 cup waterand milk to a boil; remove from heat and pour into a large mixingbowl. Add instant potato flakes and mix until blended. Stir in2/3 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 ineggs and flour to make a soft dough. Turn over onto a flouredsurface and knead for 10 minutes or until smooth and elastic.
Place in greased bowl, turning dough withgreased side up. Cover with plastic wrap and refrigerate for1 hour.
Shape dough into round balls, about 2-inchesin diameter and place on baking sheet, 2-inches apart. Brushwith remaining melted butter and let rise in a warm place for1 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.
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