High Rise Dinner Rolls
Ingredients
- 1 tablespoon white sugar
- ¼ cup warm water (100 degrees F/40 degrees C)
- 1 package active dry yeast
- 2 cups unbleached all-purpose flour
- 1 cup whole wheat flour
- ½ cup instant mashed potato flakes
- 1 cup warm buttermilk (no more than 110 degrees F/45 degrees C)
- 3 tablespoons unsalted butter, softened
- 2 tablespoons white sugar
- 1 egg
- 1 teaspoon salt
- ½ teaspoon vegetable oil, or as needed
- 2 tablespoons unsalted butter (or as needed), melted, divided
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Instructions
- Dissolve 1 tablespoon sugar in warm water in a small bowl; sprinkle yeast over water. The water should be no more than 100 degrees F (40 degrees C). Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine all-purpose flour, whole wheat flour, and potato flakes in a bowl; set aside. Combine buttermilk, 3 tablespoons softened butter, 2 tablespoons sugar, egg, and salt in a separate large bowl; add yeast mixture, then add flour mixture, 1/2 cup at a time, stirring until a soft dough forms. Turn dough out onto a well-floured surface; knead until smooth and elastic, about 3 minutes.
- Shape dough into a ball, oil surface with vegetable oil, cover, and let rise in a warm place until doubled in volume, about 1 hour.
- Gently punch down dough; divide into 9 equal pieces. Shape pieces into balls. Grease an 8x8-inch baking dish; place dough balls into the prepared dish so they slightly touch each other. Brush tops with about 1 tablespoon melted butter. Cover dish with plastic wrap; allow dough balls to rise in a warm place until doubled in volume, 30 to 45 minutes. The balls should rise above the top of the dish and crowd each other.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden brown, 25 to 30 minutes.
- Brush tops of hot rolls with about 1 tablespoon remaining melted butter; cool slightly, turn the rolls out of the dish, and pull apart. Serve warm.
Source
Original recipe: View Original