Soft Dinner Rolls

Lightly grease the pan with butter (not included in ingredients).

Place bread flour, instant mashed potato flakes, sugar, dry milk, salt, and unsalted butter in a bowl and mix.  Add in water and rapid rise yeast and mix with a spatula.

When the dough comes together, knead by hand for about 20 minutes. 

*Kneading is complete when the surface becomes smooth, and the dough can be stretched thin enough to see your fingers through it.

Coat a heat-resistant bowl with a thin layer of vegetable oil (not included in ingredients).  Roll the dough so the surface is smooth, place in the bowl and cover with aluminum foil.

Place the rack on the lower rail, and place the bowl on top.  Turn the Dial to select Rise.  Set the temperature and time to 90°F for 40 minutes, and press the OK button to start proofing the dough.

*Proofing is done when the dough doubles in size, and the indentation remains when you press your finger in (dust finger with bread flour).  Add more time if necessary.

Lightly press down on the dough to deflate, then divide into 9 equal parts with a dough scraper.  Roll the dough to smooth the surface, then cover with a cloth and allow to rest for about 10 minutes.

*If the dough is too sticky, sprinkle a small amount of bread flour (not included in ingredients).

Roll the dough and place evenly in the pan.

Lightly spray with water, then place in the oven.  Turn the dial to select HOMEMADE.  Set the temperature and time to 100°F for 35 minutes, and the BAKE temperature and time to 325°F and 25 minutes, then press the OK button to start cooking.  Be careful of the heated rack.

When finished, remove rolls from pan and transfer to a cooling rack.