Fluffy Potato Rolls

1/4 cup unsalted butter, melted

2 tablespoons sugar

1 cup mashed potatoes (about 2 medium potatoes)

1/2 cup warm milk

2 1/4 teaspoons active dry yeast (1 package)

4 cups all-purpose flour

1 teaspoon salt

1 large egg, beaten (for beating the egg)

Activate yeast: In a large bowl, mix warm milk, melted butter, sugar, and yeast. Let it sit for 5 to 10

minutes until the yeast activates and becomes foamy.

Add potatoes: Add the mashed potatoes to the yeast mixture and mix well.

Mix flour and salt: Gradually add flour and salt to the mixture and stir until a dough forms.

Knead the dough: Place the dough on a floured work surface and knead for 5-7 minutes until it is smooth and elastic.

First rising: Place the dough in a greased bowl, cover it with cling film or a kitchen towel, and let rise in a warm place for 1 to 2 hours, or until doubled in size.

Shape Rolls: Punch out the dough and divide it into equal portions. Form each portion into a ball and place it on a greased baking sheet, leaving some space between each roll.

Second course: Cover the rolls and let them rest for another 30 to 45 minutes, or until they have doubled in size.

Preheat Oven: Preheat your oven to 375°F (190°C). Brush with egg yolk: Brush the tops of the muffins with egg yolk.

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