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- Initiate the Yeast: Combine the heated milk, melted butter, sugar, and yeast in a spacious mixing basin, using a whisk. Allow the mixture to rest for a duration of 5 to 10 minutes until it develops a frothy texture, which serves as an indication that the yeast is actively functioning.
- Integrate the Potatoes: Blend the mashed potatoes into the yeast mixture until well included.
- Combine Dry Ingredients: Slowly include the flour and salt, stirring constantly until a dough starts to come together.
- Manipulate the dough: Place the dough on a surface covered with flour and manipulate it by pressing, folding, and stretching it for a duration of 5-7 minutes until it becomes smooth and flexible.
- Initial Fermentation: Transfer the dough to a bowl that has been coated with oil, then cover it with either plastic wrap or a clean kitchen towel. Allow the dough to ferment in a warm location for a duration of 1-2 hours, or until it has increased in volume by twofold.
- Form the Rolls: Once the dough has risen for the first time, deflate it by punching it down and then divide it into pieces of the same size. Form each piece into a spherical shape and place them on a baking pan that has been coated with oil, being sure to leave some space between each piece.
- Second Proofing: Place a cover over the pan and let the rolls undergo a second rise for a further 30-45 minutes, or until they have doubled in size.
- Preheat the Oven: Adjust the temperature of your oven to 375°F (190°C) in order to preheat it.
- Apply Egg Wash: Delicately coat the surfaces of the rolls with the beaten egg wash to get a lustrous golden appearance.
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