Soft and Chewy Dinner Rolls

By OralW

Ingredients

• 1 1/4 cups water, heated to 110 degrees
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sugar
• 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
• 3 cups all-purpose flour
• 1/2 cup instant potato flakes
• Salt
• 1 egg, lightly beaten

Details

Servings 12
Adapted from cookscountry.com

Preparation

Step 1

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Cutting back on fat from butter and milk yielded the perfect amount of chew in our Soft and Chewy Dinner Rolls. A small infusion of olive oil perfected the texture. Adding mashed potato to the dough made all the difference when it came to tenderness. Instant potatoes worked just as well and significantly cut down on the prep time. Brushing the Soft and Chewy Dinner Rolls with beaten egg just before baking gave them extra crunch.

Makes 12 rolls

, heated to 110 degrees

, lightly beaten

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.

2. MAKE DOUGH

Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.

Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.

Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.

MAKE AHEAD:

Bake as directed until rolls are just beginning to brown and outside is set, about 5 minutes. Cool completely and freeze in zipper-lock bag. When ready to reheat, defrost at room temperature for about 1 hour and bake 10 minutes in 400-degree oven.

TO MAKE WITHOUT A MIXER:

In step 2, whisk water, oil, sugar, and yeast in liquid measuring cup. Mix flour, potato flakes, and salt in large bowl. Make well in flour, then add water mixture to well. Stir until dough becomes shaggy and difficult to stir. Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes. Proceed as directed.

Nifty Make-Ahead Trick

Fluffy Make-Ahead Dinner Rolls