Ingredients
Dough
- 1 ½ cups milk (2% or whole)
- ½ cup granulated sugar
- 4 tablespoons unsalted butter
- ½ cup warm water (~100°F/37°C)
- 2 ¼ teaspoons instant yeast
- 2 large eggs, room temperature
- 1 ½ teaspoons fine sea salt
- ¼ cup instant potato flakes
- 6 cups all-purpose flour plus additional ½ cup as needed
Filling & Finishing
- 4 tablespoons unsalted butter (for filling and finishing rolls)
Instructions
- Warm the milk and dissolve sugar: In a saucepan over medium-low heat, warm 1 ½ cups milk and ½ cup sugar, stirring constantly until sugar dissolves and the milk begins to simmer gently. Remove from heat and stir in 4 tablespoons butter until melted. Allow mixture to cool to approximately 100°F (37°C).
- Mix the dough: In the bowl of a stand mixer fitted with a dough hook, combine the cooled milk mixture, ½ cup warm water, 2 ¼ teaspoons instant yeast, 2 eggs, ¼ cup instant potato flakes, and 1 ½ teaspoons salt. Add half of the 6 cups flour. Mix on low speed until ingredients form a smooth dough, about 2 minutes. Gradually add remaining flour, ½ cup at a time, allowing full incorporation between additions, then knead on low for 5-7 minutes until dough cleans the bowl and forms a smooth mass. Add 1-2 tablespoons extra flour if dough is sticky.
- First rise: Spray a large bowl with nonstick spray, place the dough inside, and turn to coat all sides. Cover the bowl and let dough rise in a warm spot until doubled in size, about 90 minutes to 2 hours.
- Shape the rolls: Turn dough onto a lightly floured surface and divide in half. Working with one half at a time, roll into an 8×12-inch rectangle. Lightly flour surface to prevent sticking. Melt 3 tablespoons butter and brush evenly over dough surface.
- Fold and cut dough: Cut rectangle lengthwise into two 4×12-inch rectangles using a pizza cutter. Fold each rectangle lengthwise, stopping ¼-inch from the bottom edge, creating two long folded pieces approximately 2 ¼ by 12 inches. Cut each folded piece into 6 equal pieces, forming 12 folded rolls approximately 2 ¼ by 2 inches each.
- Arrange rolls for second rise: Place rolls flipped with the longer side on top onto a parchment-lined or greased half-size (18×13-inch) baking sheet in 6 rows of 4. Repeat with second half of dough to shape remaining 12 rolls as described. Cover rolls and let rise until puffy, about 45 minutes to 1 hour. Meanwhile, preheat oven to 350°F (176°C).
- Bake the rolls: Bake rolls in the preheated oven for 18-22 minutes, or until golden brown on top.
- Finishing touches: Immediately brush warm rolls with remaining melted butter as soon as they come out of the oven. Let them cool in the pan for about 10 minutes before serving.
Notes
- Use room temperature eggs to help the yeast activate properly and improve dough consistency.
- Instant potato flakes add moisture and tenderness but can be omitted if unavailable, substituting with a little extra flour if needed.
- Make sure your milk mixture is not too hot before adding yeast, as excessive heat can kill the yeast.
- If dough feels too sticky while kneading, add flour 1 tablespoon at a time to avoid a dense texture.
- For fluffier rolls, avoid over-kneading and allow proper rising times.
- Brush the rolls generously with melted butter right after baking for a soft, shiny crust.
- These rolls are best served fresh but can be stored in an airtight container up to 2 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
