Sunday, August 29, 2010

Rockstar Rolls

These rolls are SO GOOD! They are pretty much fool proof but any sort of bread takes a little practice. These are famous throughout our ward and make perfect Sunday Dinner rolls. If you mix the dough the night before, place in refrigerator overnight, roll out the next morning and let them rise while you are at church. Then you can bake them right when you get home and you'll have HOT rolls for your Sunday dinner, while only waiting 20 minutes.- BarbaraJo

Rockstar Rolls

1 cup mashed potatoes (leftovers are great from the week before or you can use instant)
1 Tbs. yeast
2/3 cup oil or melted butter
1 1/2 tsp. salt
1 1/2 cups warm water (not too hot, not too cold)
2/3 cup sugar or honey
2 eggs
6-7 cups flour (you can mix in 1/2 whole wheat flour if you want)

With the help of that handy stand mixer, equipped with a dough hook,  add the potatoes, yeast, oil, sugar, salt, warm water, eggs and 3 cups of flour. Turn mixer onto its lowest setting and let it combine all the ingredients. Slowly add one cup of flour at a time, waiting for each cup to get thoroughly mixed, until the dough starts to pull away from the sides. Do NOT add too much flour. You want a soft dough.

Cover with a towel and let double or place in fridge to rest overnight. Divide dough into 4 small balls. On a floured (or greased) surface roll dough out into a large circle. Spread melted butter over the dough. Using a pizza slicer, cut the dough in half, then in half again then into 3rds, creating 12 triangles. Roll each one into a crescent shaped roll and place on a greased cookie sheet. Cover with a towel and let raise until doubled in size. Bake in a 350 degree oven for 20-25 minutes. Spread hot rolls with melted butter and serve.

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