Dinner Rolls

Notes: if doubling, only use 1 tablespoon of yeast. Rolls can be made ahead of time and frozen or refrigerated immediately after shaping.  

Makes 12 rolls. 

1 1/4 cups warm water
2 tablespoons olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (see note above about doubling)
3 cups all-purpose flour (you can use half white half wheat)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten

Whisk water, oil, sugar, and yeast together in a small bowl until yeast dissolves. In the bowl of a stand mixed fitted with a dough hook, mix flour, potato flakes, and salt until well combined. Add water mixture in a steady stream with the mixer on low for about a minute or until the dough comes together. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes.

Transfer dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.

Punch down the dough. Form rolls according to your favorite method. You should have 12 equally sized rolls. Place rolls on a lightly greased baking sheet. Cover lightly with greased plastic wrap and let rise until doubled, about 45 minutes to 1 hour.

Heat oven to 400 degrees F. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes.