The outline of this icebox rolls recipe jogged my memory of these in style smooth, candy Hawaiian rolls however a lot much less candy. That is what first drew me to the recipe. I additionally take pleasure in baking with potatoes, because it often leads to a pillowy, and infrequently forgiving, dough. (Which was true! Learn on.)

Mushy all through with a touch of butter-iness they might be fabulous for breakfast, used for sliders, even bread pudding! The choices are countless, however up to now we’re joyful simply slathered in butter. (You can even eat them as is, actually!) As a result of we like a bit salt, I used Maldon atop the egg wash. This added a bit further taste punch.

My potatoes have been fairly moist which resulted in having to make use of about an additional cup of flour. At first I used to be involved the dough could be too robust and never rise correctly however fortunately that wasn’t the case – most likely due to all of the potatoes and further moisture. Even after kneading it for longer than indicated (10 minutes), the dough was nonetheless a bit cheesy however I didn’t wish to add extra flour. I had deliberate to undergo the primary rise and if I had issues I might dump the dough and begin over. Fortunately, each the primary and second rise have been excellent! I did use extra bench flour for shaping the rolls, however this didn’t hurt the dough in any manner.

As a substitute of heating the milk and butter on the range, I used a 4-cup measuring cup and microwaved on 20% energy for two minutes, then 40% for one minute. It was heat sufficient to dissolve the sugar and salt. This made it straightforward to measure every part and it took lower than 4 minutes. To assist cool it, I added the 118 ml of water, then whisked within the eggs to mix.

To assist with making ready the rolls, I might undoubtedly suggest utilizing a scale to make sure your entire batch is even, particularly with this many rolls. I did study that the following time I make them I’ll both halve the recipe or freeze a few of the dough for future batches. I do plan on freezing as many rolls as I can discover room for and giving the remainder of them away, particularly to those that have already requested them.