Buttermilk Potato Rolls
Makes 18 rolls
- 2 T. white sugar
- 1/2 cup warm water
- 2 packages active dry yeast
- 1 cup instant mashed potato flakes
- 6 cups unbleached all-purpose flour
- 2 cups warm buttermilk
- 6 T. butter, softened
- 2 tsp. salt
- 2 eggs
- 4 T. white sugar
Dissolve the 2 T. sugar in warm water in a small bowl, and sprinkle the yeast over the water. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
In mixing bowl with dough hook attached mix together the buttermilk, softened butter, 4 T. of sugar, salt, and egg until the mixture is well combined. Pour the yeast mixture into the buttermilk mixture, and add the flour by half cups, mixing until the ingredients form a soft dough. Let mixture knead for a few minutes.
Shape the dough into a ball, oil the surface with vegetable oil, cover, and let rise in a warm place until doubled, about 1 hour.
Gently punch down the dough, and divide into 18 equal pieces. Shape the pieces into balls. Place balls onto stone baking sheet with about 1/2" space in between them. Brush the tops with melted butter. Cover the rolls with plastic wrap, and allow to rise in a warm place until doubled, 30 to 45 minutes.
Preheat oven to 400 degrees F. Bake the rolls in the preheated oven until golden brown, 25 to 30 minutes.
Brush the tops of the hot rolls with another coating of melted butter.