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Amish Puffy Potato Rolls

A delicious, fluffy roll perfect served hot with butter. This roll is great for any occasion!
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Course bread
Cuisine American, Amish

Ingredients
  

  • ⅓ cup sugar
  • 1 ½ teaspoons salt
  • 6 tablespoons (3 ounces) butter
  • 1 cup unseasoned mashed potatoes, lightly packed
  • 2 ½ teaspoons instant yeast
  • ¾ cup water (potato water, if possible)
  • 4 ¼ cups unbleached All-Purpose Flour

Instructions
 

  • In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl.
  • Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny.
  • Or knead it in a mixer, using the dough hook.
  • Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.
  •  To make rolls, divide the dough into 16 equal pieces.
  • Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each.
  • Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.
  • Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they're golden brown. .
  • Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired.
  • Serve warm or at room temperature. Yield: 15 or 16 rolls
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