EASY POTATO ROLLS

The most delicate homemade potato roll recipe ever for soft, pillowy texture! Oh, Sweet Basil’s cookbook has the recipe for this dish. Fail-proof and utterly delicious!!

You can’t beat the taste of fresh-baked bread.

Taking a bite of these delicious potato rolls and cramming my face with them makes me happy.

From Oh, Sweet Basil: Our Sweet Basil Kitchen: Fresh Twists on Family Favorites with Recipe Mashups and Unique Flavor Combinations, we’ve customized this recipe for you.

Despite Little G’s aversion to all things bread-related, four of these were devoured very immediately after they were removed from the oven.

That is to say, I’ve struck gold when it comes to potato roll perfection, and you can bet that I’ll be whipping up a batch or two for my family soon.

Cade and Carrian Cheney, the husband-and-wife duo behind the famous Oh, Sweet Basil cooking blog, have written a cookbook called Our Sweet Basil Kitchen.

Over 100 dishes in this booklet mix their appreciation of fresh ingredients with unusual flavor combinations and mashups of tried-and-true family classics.

I can tell simply by looking at this recipe that the cookbook will be full of delicious dishes!

So hurry ahead and buy a copy today!

What is the average number of calories in one serving?

• Each serving of this recipe contains only 218 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• SKILLET CORNBREAD
• MATCHA (GREEN TEA) ICE CREAM
• CHEESY PARKER HOUSE ROLLS
• PUMPKIN POUND CAKE

INGREDIENTS

• 1/2 cup potato flakes, instant mashed potatoes in a box
• 6 tablespoons unsalted butter
• 2 tablespoons unsalted butter, melted, for brushing
• 3 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup + 2 tablespoons sugar
• 1/2 tablespoon Fleischmann’s RapidRise yeast
• 1/2 tablespoon salt
• 2 1/2 tablespoons unsalted butter, softened
• 1 1/2 cups scalded milk

Instructions

1. Add the milk to a medium-sized saucepan and warm it up to medium heat. Bring the milk to a simmer, occasionally stirring, until it begins to foam but not boil. Removing from the heat, stir in the sugar, butter, potato flakes, and salt until well combined. Remove from the heat and serve. Before serving, allow the mixture to drop to a warm temperature, stirring occasionally. Mix in the yeast, then add the eggs and continue mixing until they are thoroughly incorporated.
2. In a large bowl, add the flour. When it comes together into a ball, you’ll know it’s done. The dough should be slightly sticky and soft.
3. Under a damp towel, let the dough rise for an hour. Make four equal parts of the dough.
4. At a time, roll out two dough balls onto a floured flat surface to form 10-inch circles. After placing the buttered second dough circle on top, spread the soft butter on top of it. Pinch the edges together with your fingertips to seal them. With a pizza cutter, divide the dough into eight equal sections. Make a crescent roll by rolling the triangle from the most comprehensive end to the narrowest. Once you’ve made 16 crescent rolls, repeat the same process. Let the rolls rise for another hour, covered with a moist cloth.
5. It should take between 14 and 20 minutes for the bread to get golden brown at 350°F (176°C), dot with melted butter before serving.