The Biggest, Softest Dinner Rolls — Period

SEE RECIPE BELOW for Big-Batch Potato Rolls Martin Philip is back in the studio, and this time he's making something special (and perfect for the holidays): a big batch of soft, fluffy, squishy potato rolls. It's the cooked potato that makes these things so soft—the added starch gives the dough an almost magical ability to hold on to moisture. Martin has lots of tips on how to handle this slightly sticky dough; he also has a few tips for making this pan of potato rolls come out looking perfect. SHOP THIS RECIPE Big Book of Bread: https://bakewith.us/c3eticrz 9" x 13" Cake and Brownie Pan: https://bakewith.us/4nexu1lq Essential Digital Scale: https://bakewith.us/g96jngb4 Bowl Scraper: https://bakewith.us/mucrxutf Brod & Taylor Bread Proofer: https://bakewith.us/a90u57en Professional Pastry Brush: https://bakewith.us/soy9kfzt RECIPE FOR BIG-BATCH POTATO ROLLS Time:   Prep: 45 minutes Bake: 20-25 minutes Total with rests: 270 minutes  Yield: 20 rolls    Ingredients:   For the dough 2 medium Yukon Gold or russet potatoes (325g)  3/4 cup (170g) reserved potato cooking water  4 2/3 cups (558g) King Arthur Unbleached All-Purpose Flour  1/3 cup (67g) granulated sugar  2 1/4 teaspoons (14g) table salt  2 1/2 teaspoons (8g) instant yeast  2 large eggs  6 tablespoons (85g) unsalted butter, at room temperature  For finishing  2 tablespoons (28g) unsalted butter, melted  Instructions:   1. To cook the potatoes: Peel the potatoes and cut into 1/2" cubes. Put in a medium saucepan, add cold water to cover, and then bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer until the potatoes are very tender, 15 to 20 minutes. Set a colander over a medium bowl and drain the potatoes into the colander, reserving the potato cooking water.  2. Pass the potatoes through a ricer or large-gauge wire sieve into a clean bowl. Measure out 1 cup (213g) of the riced potatoes (any leftover riced potatoes can become the baker’s treat or be saved for another use).  3. Measure out 3/4 cup (170g) of the reserved potato cooking water and set aside uncovered, along with the riced potatoes, until just warm, 15 to 20 minutes.   4. To make the dough: In a stand mixer bowl, combine the riced potatoes, potato cooking water, flour, sugar, salt, yeast, eggs, and the butter. Using the dough hook attachment, mix on medium-low speed until a shaggy dough forms, stopping to scrape down the bottom and sides of the bowl as necessary, 2 to 3 minutes. Increase the speed to medium-high and mix until a soft, elastic, and slightly sticky dough forms, about 10 minutes. The dough will mostly clear the sides but not the bottom of the bowl. Scrape the dough into a ball, cover, and let rise until puffy and doubled in size, about 1 1/2 hours.  5. To divide and shape the rolls: Spray the bottom and sides of a 13” x 9” pan with nonstick spray. Lightly flour a work surface, then use a bowl scraper to ease the dough out of the bowl onto the work surface. Gently deflate the dough and divide it into 20 equal portions (each about 60g) or for larger rolls, 16 equal portions (each about 75g).   6. Preshape each piece into a round, then place seam-side down on a lightly floured surface.   7. Using a cupped hand on an unfloured area of your work surface, shape each piece of dough into a taut round, then evenly space them seam-side down in four rows of five in the prepared pan.  8. Cover and let rise until puffy and when pressed with a floured finger, a small impression remains, 1 to 1 1/2 hours. Meanwhile, preheat the oven to 350°F.  9. To bake: Bake the rolls until the tops are evenly golden brown and the internal temperature reaches at least 190°F, 20 to 25 minutes.  10. Remove the rolls from the oven and brush with melted butter for finishing. Let the rolls sit in the pan for 5 minutes, then turn out of the pan onto a rack. Flip so the rolls are buttered-side up and let cool. Serve warm or at room temperature.   11. Storage information: Store leftover rolls at room temperature, well-wrapped, for several days. Freeze for longer storage.   VIDEO CREDITS Host: Martin Philip Senior Producer: Tucker Adams Producer: Cecile Dyer Culinary Producer: Editor: Rob Strype Multimedia Design: Matthew Johnson Editorial Coordinator: Rachel Burcham Social Media Marketing Manager: Ben Rapson Executive Producer: Chris McLeod VIDEO CHAPTERS 0:00 Rice your potatoes 1:51 Add dough ingredients 3:53 Mix the dough 5:06 Knead the risen dough 6:55 Divide into many rolls 7:50 Preshape the rolls 9:22 The Big Book of Bread 10:07 Shape the rolls into spheres 11:59 Align rolls in prepared pan 13:14 Bake the proofed rolls 13:59 Brush with butter and serve #thanksgiving #christmas #holiday #dinner