Dinner Rolls
PDF
- Yield
- 9 rolls
- Prep
- 1:15:00
- Cook Time
- 0:30:00
- Cuisine
- American
- Filed Under
- Bread
- 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 |
- Mix potato flakes and flours in a medium bowl.
| 1⁄2 cup |
Instant Potatoes |
| 1 cup |
Whole Wheat Flour |
| 2 cup |
All-Purpose Flour |
- 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 |
- Add yeast mixture to buttermilk mixture. Gradually stir in flour mixture until a soft dough forms.
- Knead on a floured surface until smooth and elastic, about 3 minutes.
- Form dough into a ball, oil surface lightly. Let rise until doubled, about 1 hour.
- Punch down dough. Divide into 9 pieces and shape into balls.
- Place rolls in a greased 8x8 pan, touching slightly. Brush with melted butter.
- Cover; let rise until doubled and crowding the pan, 30–45 minutes.
- Bake at 400 °F until golden brown, 25–30 minutes.
- Brush hot rolls with butter. Cool slightly before serving warm.
