Big-Batch Yeast Rolls

Name: Big-Batch Yeast Rolls
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 2-1/2 cups warm 2% milk (110° to 115°); 1/2 cup butter, melted; 1/2 cup mashed potato flakes; 1 cup sugar; 3 eggs; 2-1/2 teaspoons salt; 7 to 7-1/2 cups all-purpose flour; 1 tablespoon cold water

10 ingredients

4 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2-1/2 cups warm 2% milk (110° to 115°)
1/2 cup butter, melted
1/2 cup mashed potato flakes
1 cup sugar
3 eggs
2-1/2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
1 tablespoon cold water

Directions

1

In a large bowl, dissolve yeast in warm water. In another bowl, combine milk and butter; stir in potato flakes. Let stand for 1 minute. Add the milk mixture, sugar, 2 eggs, salt and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down; divide into 36 pieces. Shape each into a ball. Place 2 in. apart on greased
4

. Cover and let rise until doubled, about 30 minutes. Beat remaining egg and cold water; brush over rolls. Bake at 350° for 12-15 minutes or until golden brown.