My sister accused me of stealing these from Logan’s and passing them off as my own. They are that yummy. This is, of course, a King Arthur Flour recipe; can you ever go wrong with those? I think not.
- 2 1/2 teaspoons yeast; I use instant/bread machine yeast
- 1 cup lukewarm water
- 3 cups AP flour (12 3/4 ounces)
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons room temperature butter
- 1/4 cup dry milk powder
- 1/2 cup instant mashed potato flakes
- If you use anything but instant yeast then quit it; it’s too high maintenance. I kid! Mostly. Not really. No, but if you’re using non-instant yeast dissolve it in the lukewarm water with a pinch of sugar and let it sit for 15 minutes; otherwise go to step two
- Combine all ingredients and knead together in a stand mixer for about six or seven minutes on the second speed; the dough should clean the sides of the bowl and probably stick a little on the bottom; you don’t want it too dry
- Let the dough rise, covered, in a lightly greased bowl at room temperature until it’s just about doubled; this will probably take about an hour but make sure you give it enough time to get nice and puffy
- When dough is puffy lightly grease two 9″ round pans (I use a pie plate) or a 9×13″ pan with butter, then gently deflate the dough and transfer it to a silicone mat or a lightly greased cookie sheet to work with it; cut into 16 roughly even pieces
- Shape each piece into a ball, pulling the dough down to the bottom of the ball so it makes a tight skin around itself; place eight rolls in each pie/cake pan or all in the big pan spacing them out as evenly as possible (they won’t be touching at this point), then cover with lightly greased plastic wrap
- Preheat the oven to 350, and let the rolls rise at room temperature till they’re all nice and puffy and touching each other, filling out the pan
- Bake uncovered for about 25 minutes or until they’re nice and golden brown on the top; remove from oven and top with butter if you’re feeling particularly decadent (I clearly was) and let them cool in the pan for 2-3 minutes before transferring them to a wire rack. Or your mouth (I kid — too hot! For a minute anyway)
I must add: if you’ve never had one of these for breakfast the next morning spread with Nutella, you’re just not really living.
Hi Erin – came across your blog on The Foodie BlogRoll, so thought I’d say hi, lovely to read about you & your little family. I look forward to connecting. Great little Yeast Rolls, no wonder your sister teased you, they look very professional.
Home-baked dinner rolls are awesome! When I was a kid that was all I’d eat for Thanksgiving dinner. The butter on top of yours is making me drool. Thanks for sharing!
These look sinful!
I would like to try these using my bread machine……any hints?
I think that would be very easy, Franny! I’d let them run through the dough cycle on your bread machine through the first rise, then take them out and shape them and do the second rise in the pans. Let me know how it goes! ~Erin
I love the King Arthur website. Bread is my biggest temptation and these yeast rolls look wonderful. Great blog!
I love King Arthur’s Baking Banter. I am sure these rolls tasted wonderful just like all their recipes.
Lovely bread! The golden brown color is just perfect.
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