Buttery Potato Split Top Rolls

Recipe by Chef Erin Henry.

Makes 32 

  • 1 ½ cups cool mashed potatoes
  • 2 tsp instant yeast
  • 1 ½ cups warm water
  • 1/2 cup sugar
  • ⅔ cup soft butter
  • 2 eggs
  • 1 tsp salt
  • 6 ½ cups all-purpose flour
  • Another egg, beaten

In the bowl of a mixer fitted with the dough hook attachment, combine all the ingredients and turn the machine to low. Knead for 8-10 minutes, until the dough has become soft but not too sticky. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise for 1 hour in a warm place. 

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 pieces and use your hands to form into balls and then roll into elongated logs. Place 2 x8 in a greased 9x13 pan, cover, and let rise for 1 hour. 

Brush generously with the beaten egg, then bake in preheated 400F oven for 15 to 17 minutes, or until golden brown and lightly crisp. Let cool for 5 minutes, then turn onto a rack to cool completely.

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