From Cook’s Country Oct/Nov 2009
Makes 12 rolls
1.25 cups warm water 110 degrees
2 Tablespoons olive oil
1 Tablespoon sugar
1 envelope rapid-rise yeast
3 cups all-purpose flour
½ cup instant potato flakes
1 egg, slightly beaten
1. Warm oven. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl
2. Make dough. Whisk water, oil, sugar and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook; mix flour, potato flakes, and 1 ½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.
3. Let rise. Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat . cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
4. Shape rolls. Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an un-floured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.)
5. Brush and bake. Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheep half-way through cooking. Cool rolls on sheet 10 minutes. Serve.
pretty basic but turned out great, ask Jeffrey; he ate about 15 of them. I tried to duplicate them without the recipe and they were not as good. My memory was definitely faulty. I added milk, extra sugar, egg white for the wash, too much salt.... decided to post it so even if I'm away from my recipe file I can find the recipe.
I really enjoy the magazine; Cook's Country they are an off-shoot of Cooking Illustrated from America's test kitchen. How would you like a job where you cook the same thing over and over changing it a bit at a time? Oh, I already do that , just without the major improvement in the cooking each time...maybe I should take notes.