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Big-Batch Yeast Rolls

 Big-Batch Yeast Rolls
The egg wash on these golden-brown rolls gives them a pretty look for holiday entertaining. Light and tender, they have just a hint of sweetness.—Anna Mayer, Fort Branch, Indiana
36 ServingsPrep: 50 min. Bake: 15 min + rising

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2-1/2 cups warm 2% milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/2 cup mashed potato flakes
  • 1 cup sugar
  • 3 eggs
  • 2-1/2 teaspoons salt
  • 7 to 7-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon cold water

Directions

  • In a large bowl, dissolve yeast in warm water. In another bowl,
  • combine milk and butter; stir in potato flakes. Let stand for 1
  • minute. Add the milk mixture, sugar, 2 eggs, salt and 3 cups flour
  • to yeast mixture; beat until smooth. Add enough remaining flour to
  • form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide into 36 pieces. Shape each into a ball.
  • Place 2 in. apart on greased baking sheets. Cover and let rise until

2 of 2

Big-Batch Yeast Rolls (continued)

Directions (continued)

  • doubled, about 30 minutes. Beat remaining egg and cold water; brush
  • over rolls. Bake at 350° for 12-15 minutes or until golden
  • brown. Yield: 3 dozen.
Nutritional Facts: 1 roll equals 151 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 199 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.