Thanksgiving is all about being thankful, and celebrating with food. So enjoy the Potato Dough Rolls
Time: 40 minutes
- Makes 2 dozen rolls
- 1 tablespoon instant mashed potatoes
- 1 cup boiling water
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cut into small pieces
- 1 teaspoon lemon or orange zest, optional
- 2 1/4 teaspoons (1 package) active dry yeast
- 2 large eggs
- 4 to 4 1/2 cups flour
- Milk, cream, or egg yolk, to glaze
- Whisk the potato flakes into the boiling water. (Note: You can substitute 1 cup of water that you used to boil
- potatoes in. If using potato water omit the potato flakes.)
- Place the sugar, salt, butter, and citrus zest in a large bowl and pour the boiling potato water over it. Whisk to
- combine until the butter melts. Let stand for 5 minutes to cool.
- In a separate small bowl sprinkle the yeast over 2 tablespoons warm water and set aside until it foams and
- thickens, about 5 minutes.
- Check the temperature of the butter and sugar mixture. It should feel pleasantly warm and not boiling hot. If
- so, whisk in the eggs, and then the yeast mixture.
- Stir in 2 cups of flour. Beat vigorously with a wooden spoon until combined, then stir in 2 more cups of flour, or
- just enough to make a shaggy, wet dough. Beat well and do not knead; it will be very sticky.
- Cover the dough and refrigerate for at least 2 hours or up to 3 days.
- To bake the rolls, lightly grease a 9×13-inch pan with olive oil or butter.
- Coat hands lightly with flour. Portion the dough into 24 small balls and place closely together in the prepared
- pan. Cover with a towel and let rise in a warm place for 1 hour or until the rolls have significantly increased in
- Preheat the oven to 375°F. Brush the tops lightly with milk, cream, or egg yolk. Bake for 20 to 25 minutes or
- until they are browned on top and a thermometer inserted in the center roll reads 190°F to 200°F.
- Serve warm.