Modes

Ingredients

• 3 ½ cups (420 g) all-purpose flour

• 2 teaspoons instant yeast

• 2 Tablespoons (23 g) potato flour, or ¼ cup dried potato flakes (instant mashed potatoes)

• 3 Tablespoons (21 g) dry milk or nonfat dry milk

• 2 Tablespoons (25 g) granulated sugar

• 1 ½ teaspoons (9 g) Kosher salt

• 4 Tablespoons (57 g) unsalted butter, softened

• ⅔ cup (152 g) lukewarm water

• ½ cup (113 g) lukewarm milk

Instructions

Mix the Dough

Combine all ingredients in a large bowl. Mix and knead, either by hand or with a stand mixer fitted with a dough hook on low speed, until a soft and smooth dough forms, about three to five minutes.

First Rise

Place the dough in a lightly greased container (about eight cups in capacity). Cover and let rise at room temperature for sixty to ninety minutes, or until doubled in size.

Shape the Rolls

Gently deflate the dough and transfer it to a lightly greased work surface. Divide into sixteen equal pieces and shape each into a smooth ball.

Prepare the Pans

Lightly grease two eight-inch round cake pans or pie pans. Place eight dough balls in each pan.

Second Rise

Cover the pans and let the rolls rise for sixty to ninety minutes, until they are puffy and just beginning to crowd each other. While the rolls rise, preheat the oven to 350 °F in bake mode with a rack in the center position (rack number three).

Bake

Uncover the rolls and bake for twenty-two to twenty-five minutes, until golden brown. For accuracy, you may use an instant-read thermometer—the centers should register 190 °F.

Finish and Serve

Remove the rolls from the oven and brush immediately with melted butter. Allow them to absorb the butter for two to three minutes, then turn out onto a cooling rack. Serve warm.