Ingredients
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2 1/4 teaspoons active dry yeast (1 pkg)
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1/2 cup lukewarm water
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1 tablespoon sugar
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3/4 cup water, very hot from a kettle (but not boiling)
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1/4 cup powdered milk
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1/4 cup dry instant potato flakes
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1/2 cup canola oil
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1 teaspoon salt
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1/2 cup sugar
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2 large eggs, beaten lightly
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4 1/2 cups all-purpose flour, as needed
Instructions
- Mix together yeast, 1/2 cup lukewarm water (not too hot or you will kill the yeast), and 1 Tbsp sugar; set aside until foamy.
- (If the yeast mixture doesn't foam or froth after 10 minutes, start over-either your yeast is stale or your water was too hot and killed the yeast).
- Mix together all remaining ingredients in order, except for the flour.
- Stir in one cup of the flour and beat well.
- Add the yeast mixture and another cup of the flour, mixing well.
- Keep adding flour util the mixture forms a smooth, not sticky, ball, adding as much or as little flour as needed to achieve the proper texture (this will vary due to humidity levels).
- Knead well for about 10 minutes, until elastic.
- Place in a greased bowl, flip dough over to coat top, cover tightly with plastic wrap and let dough rise until doubled in a place free of drafts and somehwat warm.
- It may take 1-2 hours to double, depending upon the temperature in your home that day.
- Punch dough down and roll into 25-30 rolls.
- Set rolls into a greased pan, cover with plastic wrap and let rise again until almost doubled, perhaps 40 minutes-1 hour.
- Bake int a preheated 375 F oven for 12-15 minutes.