The Biggest, Softest Dinner Rolls — Period

By King Arthur Baking · 180 min

Ingredients

Instructions

1. Peel the potatoes, cut into 1/2-inch cubes, cover with cold water in a saucepan, bring to a boil over medium-high heat, then reduce to medium-low and simmer 15 to 20 minutes until very tender. Drain into a colander over a bowl, reserving the cooking water.
2. Pass the potatoes through a ricer or large-gauge sieve into a clean bowl. Measure out 1 cup (213 g) of riced potato.
3. Measure out 3/4 cup (170 g) of the reserved cooking water and set it aside with the riced potato until just warm, 15 to 20 minutes.
4. In a stand mixer bowl, combine the riced potato, cooking water, flour, sugar, salt, yeast, eggs and the 6 tablespoons (85 g) of softened butter. Mix with the dough hook on medium-low until a shaggy dough forms, scraping the bowl as needed, 2 to 3 minutes. Raise to medium-high and mix about 10 minutes until soft, elastic and slightly sticky. Shape into a ball, cover, and let rise until doubled, abo
5. Spray a 13 x 9 inch pan with nonstick spray. Lightly flour the counter, scrape the dough onto it, gently deflate, and divide into 20 equal pieces of about 60 g each (or 16 pieces of about 75 g for larger rolls).
6. Preshape each piece into a round and place seam-side down on a lightly floured surface.
7. Using a cupped hand on an unfloured surface, shape each piece into a taut round and arrange seam-side down in four rows of five in the pan.
8. Cover and let rise until puffy and a floured finger leaves a small dent, 1 to 1 1/2 hours. Meanwhile, preheat the oven to 350°F (175°C).
9. Bake until the tops are evenly golden and the internal temperature reaches at least 190°F (88°C), 20 to 25 minutes.
10. Brush the hot rolls with 2 tablespoons (28 g) of melted butter. Rest in the pan 5 minutes, then turn out onto a rack, flip buttered-side up, and let cool. Serve warm or at room temperature.

Summarized from King Arthur Baking's video. Watch it for the details.

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