Potato Dinner Rolls

1. 1

   In the bowl of your stand mixer fitted with the dough hook combine all of the ingredients. Mix until the dough starts to leave the sides of the bowl, approximately 6 minutes. The dough should be smooth and shiny. Place the dough in a lightly greased bowl, turn the dough so that its coated with the oil. Cover the bowl in plastic wrap, then cover with a kitchen towel and let it rise until its doubled in bulk in a warm place for 90 minutes.

2. 2

   Once the dough has risen, remove from the bowl and on a lightly floured surface divide the dough into 15 pieces, each piece should be about the size of a handball. Gently roll the dough in your cupped hands until it forms a nice round ball. To make sandwich rolls form a slightly larger ball the recipe will yield approximately 12 larger rolls.

3. 3

   Place the dough balls onto a parchment lined baking sheet leaving about 2 inches between each (You will have to use 2 sheet pans) Cover with lightly oiled plastic wrap and place a kitchen towel over them and let them rise again for 2 hours. Alternatively you can refrigerate the dough balls overnight and continue the rise in the morning.

4. 4

   Pre-heat your oven to 350 degrees.

5. 5

   After the rolls have risen for 2 hours place in your pre-heated oven and bake for 20-25 minutes. They will be golden brown and when you tap them with your finger there will be a hollow sound. Brush the tops of the rolls with melted butter,

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