Modes

Ingredients

Dough

• 3 ½ cups (420g) all-purpose flour

• 2 teaspoons instant yeast

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

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

• 2 Tablespoons (25g) granulated sugar

• 1 ½ teaspoons (9g) Kosher salt

• 4 Tablespoons (57g) unsalted butter, softened

• ⅔ cup (152g) lukewarm water

• ½ cup (113g) lukewarm milk

Finish

• 4 Tablespoons unsalted butter, melted

Instructions

Combine the ingredients

In a large bowl, mix and knead all ingredients using your hands or a stand mixer fitted with a dough hook on low speed until a soft, smooth dough forms, about three to five minutes.

First rise

Place the dough in a lightly greased container (about eight cups in size). Cover and let it 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 the dough into sixteen pieces and shape each piece into a smooth ball.

Prepare the pans

Lightly grease two 8-inch round cake pans or pie pans. Place eight dough balls in each pan.

Second rise

Cover the pans and allow the rolls to rise for sixty to ninety minutes, until they crowd together and become puffy. While the rolls rise, preheat the oven to 350°F (bake mode) with a rack in position number three.

Bake

Uncover the rolls and bake for twenty-two to twenty-five minutes, or until golden brown. To check doneness, use an instant-read thermometer — the centers should read 190°F.

Finish and serve

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