I wanted to eat the whole pan of these buttery, tender rolls!
3 cups all-purpose flour
2½ tsp yeast
3 Tbl sugar
1½ tsp salt
1/4 cup potato flour or 3/4 cup dried potato flakes
3 Tbl butter, softened
1 cup milk
1 large egg
3 1/2 to 4 Tbl butter, melted; for brushing on rolls
In large mixing bowl, or in bowl of electric mixer, combine all ingredients (except the 3 1/2 to 4 Tbl melted butter at the end), mixing to form a shaggy dough. Note: to speed rising process, whisk together milk and egg, and heat gently just enough to remove refrigerator chill; then add to remaining ingredients. Knead dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.
Place dough in lightly greased bowl, let rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Transfer dough to a lightly greased work surface, divide it in half. Working with one half at a time, roll or pat the dough into an 8″ x 12″ rectangle. Brush dough with light coating of melted butter. You’ll have butter left over; you’ll need it for the other half of the dough, as well as for brushing on top of the baked rolls.
Cut dough in half lengthwise, to make two 4″ x 12″ rectangles. Working with one rectangle at a time, fold lengthwise. You’ll now have a rectangle that’s about 2 1/4″ x 12″. Repeat with other piece of dough. Cut each rectangle crosswise into four 3″ pieces, making total of 8 folded rolls, each about 2 1/4″ x 3″. Flip rolls over (so that their smooth side is facing up), and place them in lightly greased 9″ x 13″ pan. Repeat with remaining piece of dough, making 16 rolls in all. Arrange 4 rows of 4 in the pan, with the longer side of rolls going down longer side of pan. Gently flatten rolls to pretty much cover bottom of pan.
Cover pan, and let rolls rise about 45 minutes to 1 hour, until they’re puffy but definitely not doubled. Towards end of rising time, preheat oven to 350°. Bake rolls for 20 to 25 minutes, until they’re golden brown and feel set. Remove from oven and brush with remaining melted butter. Pull apart to serve. Recipe found at kingarthurflour.com.