Potato Dinner Rolls at the Christmas Table. Hot from the oven with fresh whipped butter on the side! Can you imagine your left-over turkey and cranberry sandwich made with one of these?
Classic American dinner rolls are sometimes neglected in this age of artisanal European-style breads. Watch these disappear faster than you would expect. I usually make this with leftover mashed potatoes, but if you are starting from scratch, figure that an 8-ounce baking potato, cooked and mashed, will yield about 1 cup.
- 1/2 cup scalded milk, heated to just a boil and allowed to cool a slight bit
- 2 eggs, room temperature
- 1/2 cup sugar
- 1/2 cup butter, plus a bit more for melting and brushing over top
- 1 cup cold mashed potatoes
- 1 tsp salt
- 4 – 4 1/2 cup all-purpose flour OR 5 – 5 1/2 cups all-purpose spelt
- 2 1/4 tsp quick rise yeast
Put all ingredients in bread machine, holding back 1/2 cup flour and put on Dough setting.
Lightly sprinkle work area with flour. Knead the dough on the work surface until it becomes smooth and slightly soft, adding the 1/2 cup flour. You may not need all the flour.
Generously butter two 9 inch round or square cake pans. Pat dough into a rectangle, and cut into quarters. Cut each quarter into 8 equal sized pieces made into rounds. Place in pan with a little space between rolls. Cover with a damp cloth and let rise in a warm area until double in size, about 45 minutes.
Bake 375 degrees for 30 minutes, until golden brown and puffy. Remove from oven and brush tops with melted butter. Cool in the pan for 10 minutes. Serve warm or room temperature.
*After the rolls are formed and covered, they may be refrigerated overnight and allowed to rise before baking.