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Add potato flakes to the measuring cup. Add the warm water and liquids and egg to the mixer with the dry ingredients until it forms a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Allow to rest for 10 minutes (the magic of instant yeast). Divide into 12 rolls.
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Potato Water - If you are making the mashed potatoes at the time you are preparing the rolls, save the potato water to use instead of the warm water. Stand Mixer - These are easiest made in a large stand mixer or a bread machine. They can even rise the first time in the bread machine, then remove and shape into rolls and place on your pan.
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Peel one large potato and chop. Place chopped potato in saucepan with four cups water on high heat until it comes to a boil then reduce heat to medium. Cover and cook potato until soft and smashes easily with a fork, about 30 minutes. Remove from heat. With a slotted spoon, remove potato from cooking water.
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Cover and allow to rise in a warm location for 90 minutes or doubled in size. Prepare a 9x13-inch pan with parchment paper or lightly greased. Divide dough into 16 equal portions. Shape into a ball, placing seam side down in prepared pan. Cover and allow rolls to rise for an additional 2 hours. Preheat oven to 350°F.
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Cover with a clean towel and let rise until doubled in size. Bake in oven at 350 degrees convection (375 degrees conventional) for approximately 20 - 30 minutes until brown. The rolls should register about 200 degrees internal temperature. Bake time will depend on the size of your rolls, type of baking pan, and the temperature of your oven.
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While the rolls are rising, preheat the oven to 350°F. Bake the rolls until they're a deep golden brown on top, and lighter on the sides, 20 to 25 minutes. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Brush with melted butter.
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Place ingredients in pan in the order recommended by manufacturer. Select manual/dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
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Instructions. Combine 1 cup flour, yeast sugar, salt, pepper, lemon zest, dried minced onions and potato flakes in a stand mixer bowl, stir to combine. Add warm water, vegetable oil flour mixture; mix with paddle attachment for 4 minutes on medium speed. Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough.
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Prepare the dough: In a medium mixing bowl, whisk to combine milk, sugar, yeast, eggs, and butter until smooth. Set aside for 5 minutes until bubbles form on top. In a large mixing bowl, stir together flour, mashed potatoes, and salt until evenly combined. Slowly pour the wet mixture into the flour mixture.
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3/4 cup (170g) lukewarm water (water in which the potatoes were boiled, if possible) 4 1/4 cups (510g) King Arthur Unbleached All-Purpose Flour. *Starchy russet (baking) potatoes (rather than waxy boiling potatoes, e.g., baby red or Yukon Gold) are best for this recipe. A medium-to-large russet potato will yield 227g of mashed potato.
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Divide dough into 12 equal portions; form into smooth balls. Arrange balls in greased 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with Egg Glaze. Bake at 350 ° F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. *In place of mashed potatoes and potato water.
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This makes for very easy removal and clean up! Preheat oven to 375°F. Allow dough to rise for 15 minutes while oven preheats. Bake buns for 15-20 minutes, or until tops turn light golden brown. Allow buns to cool slightly before slicing. Buns may be frozen. To defrost, toast in a bagel-friendly toaster or microwave for approximately 20 seconds.
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Place rolls on parchment lined baking sheet, allowing 1-inch between rolls. Cover the pan with lightly greased plastic wrap and let rolls rise for around 2 hours (3 hours if cold from refrigerator) or until they are quite puffy. (See Tip 3) Preheat oven to 350°F.
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If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so. Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll. Place the rolls in a lightly greased 9" x 13" pan.
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directions. If making POTATO ROLLS: Preheat oven to 350°F. In a large mixing bowl, dissolve yeast in 1 cup warm water. Allow the yeast to activate and then mix in sugar or honey. Add mashed potatoes, vegetable oil, eggs and salt. Use mixer or bread hooks. Add flour one cup at a time stopping at 5 1/2 cups. Slowly add remaining flour until the.
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For the dough: Combine flour, salt, yeast, and sugar in a medium-large bowl. Stir well to combine. Set aside. Place butter in a medium-size microwave-safe bowl and cook on high power for 40-60 seconds or until melted. Stir in the milk then add the egg and yolks and stir well. Combine the hot water and potato flakes.