Potato Rolls

Page: https://cooking.nytimes.com/recipes/1021937-potato-rolls

| Course Type: Breads

(1 review)

Tags: Thanksgiving rolls bread

Recipe Review

These are great - soft and buttery with the perfect crumb. I used instant mashed potatoes without problem. Mine required about 8 minutes in the kitchenaid plus a couple turns by hand to get a nice smooth, slightly tacky dough. The dough was pretty easy to work with and needed about 2 hours to double in volume (cold house). They rose beautifully and baked closer to 30 minutes (to reach 203 degrees internal temp).
These are a bit easier to handle than the Amish Dinner Rolls I usually make (KA website) and makes a lot less (9 rolls).

(0) useful  

Comments

Login or register to add your own comments.