Fluffy Potato Rolls

These rolls are classic.  They are light, moist, and very good for soaking up gravy.  Based on sheer numbers, these were the most popular roll at the dinner that I took them to.

The dough is very spongy/sticky in texture, and it is very important that the yeast be dissolved in water prior to adding it to the dough.  I added all of the potato flour in the beginning and then mixed the bread flour in gradually, but I would recommend that the flours be premixed and added together.

Fluffy Potato Rolls

2 Tbsp. butter

1/2 Tbsp. salt

2 Tbsp. sugar

1 egg, beaten

2 c. water, divided

3 tsp. yeast

1 1/2 c. potato flour

3 1/2 c. white bread flour

Dissolve the yeast in 1/2 cup of lukewarm water.  Meanwhile, melt the butter in a microwavable dish.  Stir in the salt, sugar, 1 1/2 cups of the water, and the egg.  Place in the bottom of a mixer bowl.  Separately, combine the potato flour and bread flour.  Add 2 cups of the flour mixture to the wet ingredients along with the dissolved yeast.  Mix thoroughly, then add the remaining flour in portions until a good consistency dough is formed.  Turn this out onto a floured surface and knead until smooth.  Let rise for 1 hour.  Divide the dough into 2 1/2 oz. portions and shape into rolls.  Place on a greased cooking sheet about 1 inch apart.  Let rise for 1 hour.  Dust with flour and bake for 20 minutes at 375 °F.