Ingredients:
- 1 cup milk
- 1 large egg
- 3 tablespoons sugar
- 2.5 teaspoons instant yeast (1 packet of a 3 pack of yeast)
- 3/4 cup (1.75 ounces) instant mashed potatoes flakes
(optionally grind in food processor into finer potato dust)
- 3 cups (12.75 ounces) All-Purpose flour
(measure flour by sprinkling tablespoons of flour into a measuring cup if you don't have a scale) - 1.25 teaspoons salt
- 4 tablespoons butter, melted; for brushing on rolls
Instructions:
- Warm milk to about 100 degrees in microwave.
- Whisk egg so it is lightly frothy, then add to warm milk. Stir in mashed potatoes flakes.
- Stir yeast and sugar into milk mixture, let sit for about 10 minutes to proof.
(You can measure out other ingredients while they sit.) - In a large mixing bowl (or stand mixer), stir together flour and salt.
- Knead dough by hand or with stand mixer:
Add milk mixture, and knead the dough, by hand (10 minutes) or by stand mixer (7 to 8 minutes) until dough is smooth.
-- or -- - Knead dough with food processor:
- Put either dough blade or metal blade in bowl, then add in milk mix.
- Add in about 1/4 of the flour mix, pulse several times.
- Add in about 1/3 of remaining flour, pulse several times.
- Add in 1/2 of remaining flour, pulse several times.
- Add in remaining flour, pulse for 30 seconds to a minute. The dough should start to pull away from the sides of the bowl into a clump.
- Dump the dough onto a lightly floured cutting board, and knead by hand for 2 minutes or so to make sure it is smooth throughout.
- Put the dough in a lightly greased bowl, roll dough over so top has light greasing as well, and cover bowl with plastic.
(If you have a glass bowl, you can track its rising progress). - Let dough rise for 90 minutes - it should become quite puffy, but it probably won't double in bulk. (But it might double!)
- Lightly grease 9" x 13" pan (with cooking spray or butter or oil.)
- Dump the dough to a lightly greased work surface.
- Divide the dough into two even pieces.
- Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle.
- Brush the dough all over with a light coating of the melted butter.
(There will be plenty of butter left over - for the other half of the dough, and also ro brushing on top of the rolls after baking.)
- Cut the dough piece you are working on in half lengthwise, make two 4" x 12" rectangles.
- Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge.
(This will make a rectangle that is about 2 1/4" x 12”.) - Repeat with the other piece of dough.
- Cut each of the rectangles crosswise into six 2” pieces, making a total of 12 rolls, each about 2 1/4" x 2”.
(Or cut into four pieces per quarter to make 16 bigger rolls.) - Flip each roll as you place it a lightly greased 9" x 13" pan.
- Arrange 6 rolls down the long side of pan.
(You will make 4 rows of 6 rows if you are making 24 rolls, or 4 rows of 4 if you are making 16 rolls.) - Evenly space rolls to pretty much cover the bottom of the pan.
- Cover the pan with plastic wrap, and let the rolls rise for about 45 minutes to 1 hour. They should be puffy, but do not expect them to double.
(Or they may double ! I coated mine with butter before putting them in the oven. I guess I *must* reapply butter after they bake...) - Near the end of the rising time, preheat the oven to 350°F.
- Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.
- Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.
Carole's Notes:
We liked these rolls, and so did our friends! I hope Alex and his friends enjoy them as well!Recipe is lightly adapted from https://www.kingarthurflour.com/recipes/parker-house-rolls-recipe
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