Maggie's Potato Flake Rolls & Buns

This straight-forward recipe is based on a family recipe from the same "Maggie" you see in an earlier recipe.

Yields: The yields depend on whether you're making small rolls, large rolls, or hotdog buns.

• 28 small rolls at 60 grams each

• 21 larger rolls at 80 grams each

• 14 hotdog buns at 120 grams each

Ingredients:

• 30 grams potato flakes

• 345 grams hot water

• 240 grams milk, scalded then cooled

• 1/2 cup butter (1 stick), melted then cooled

• 2 eggs slightly beaten

• 50 grams sugar

• 9 grams salt

• 4 grams SAF instant yeast (red bag)

• 775-825 grams King Arthur all-purpose flour (775 + 75 on the side)

Method:

The Dough:

1. Mix the potato flakes & hot water. Cover and let cool.

2. Scald the milk then let cool.

3. Melt the butter then let cool.

4. Mix the remaining dry ingredients in a large work bowl.

5. Pour the potato flake mix, the milk, and the butter in with the dry ingredients then mix.

6. Turn out the dough onto lightly-floured work surface. Knead until smooth, adding from the 75 grams of flour saved off to the side. (See Notes.)

7. Lightly oil or PAM the work bowl and place the kneaded dough into it. Cover and let rise for about an hour.

Shaping:

1. Punch down the dough then scrape onto a lightly-floured work surface.

2. Break down the dough based on small rolls, large, etc.

3. Roll into balls, cover, and let rest for 10-12 minutes.

4. Form the rolls and put into baking bans.

5. Cover and let rise for 45-60 minutes.

Baking:

1. Preheat oven to 375.

2. Bake for ~25 minutes or until golden brown on top.

Notes:

• Because of the eggs and the pre-soak of the potato flakes, this comes across as a wet dough. Persevere!! Don't add (much) flour beyond the 75 grams saved off at the beginning.

• Options: brush the tops with an egg wash; sprinkle with poppy seeds, sesame seeds, nigella seeds.