Steps
- Mix 3 cups of all-purpose flour, 2½ teaspoons of instant yeast, 1¼ teaspoons of table salt, 3 tablespoons of granulated sugar, ¼ cup of nonfat dry milk and ½ cup of plain instant potato flakes.
- Add 1 cup of lukewarm water and 6 tablespoons of softened unsalted butter and mix to form a dough.
- Knead in a stand mixer on its second speed for 5-7 minutes, until smooth and almost clearing the sides of the bowl; the dough may stick underneath. Add a little water if needed.
- Place in a greased bowl, cover and let rise for about 1 hour, until puffy and nearly doubled.
- Gently deflate and divide into 16 pieces. Shape into smooth balls with the seams underneath and arrange evenly in a greased 9 × 13in / 23 × 33cm baking pan.
- Cover and let rise for about 1 hour, until very puffy and touching. Preheat the oven to 350°F / 175°C near the end of the rise.
- Bake for 25-28 minutes, until the tops are deep golden brown and the sides remain lighter. Cool in the pan for 2-3 minutes, then transfer to a wire rack.