Dinner Rolls
1.
Dissolve 1 tablespoon sugar in warm water. Sprinkle yeast over water. Let stand until foamy, about 5 minutes.
| 2 1⁄4 tsp | Active Dry Yeast |
| 1⁄4 cup | Water |
| 1 tbsp | Granulated Sugar |
2.
Mix potato flakes and flours in a medium bowl.
| 1⁄2 cup | Instant Potatoes |
| 1 cup | Whole Wheat Flour |
| 2 cup | All-Purpose Flour |
3.
In a large bowl, combine buttermilk, butter, sugar, salt, and egg.
| 1 cup | Buttermilk |
| 3 tbsp | Unsalted Butter |
| 2 tbsp | Granulated Sugar |
| 1 tsp | Table Salt |
| 1 each | Eggs |
4.
Add yeast mixture to buttermilk mixture. Gradually stir in flour mixture until a soft dough forms.
5.
Knead on a floured surface until smooth and elastic, about 3 minutes.
6.
Form dough into a ball, oil surface lightly. Let rise until doubled, about 1 hour.
| 1⁄2 tsp | Vegetable Oil |
7.
Punch down dough. Divide into 9 pieces and shape into balls.
8.
Place rolls in a greased 8x8 pan, touching slightly. Brush with melted butter.
| 2 tbsp | Unsalted Butter |
9.
Cover; let rise until doubled and crowding the pan, 30–45 minutes.
10.
Bake at 400 °F until golden brown, 25–30 minutes.
11.
Brush hot rolls with butter. Cool slightly before serving warm.