Soft and Chewy Dinner Rolls

I rarely make dinner rolls from scratch at home because yeast can be very finicky and it's also very time consuming. However, when I came across this recipe that listed instant potato flakes as an ingredient, I wanted to try making these at home to see how they would taste. Honestly? I was blown away by how good these rolls are!!! They weren't super complicated to make and the rolls were super tender. Definitely a keeper for us.

Soft and Chewy Dinner Rolls

(Source: Cooks Country)

1 1/4 cups water, heated to 110 degrees

2 tablespoons extra-virgin olive oil

1 tablespoon sugar

1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast

3 cups all-purpose flour

1/2 cup instant potato flakes

Salt

1 egg, lightly beaten

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Line baking sheet with parchment paper. Grease large bowl.

Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves. In bowl of stand mixer fitted with dough hook, mix flour, potato flakes, and 1½ teaspoons salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from sides of bowl, about 6 minutes.

Turn dough onto lightly floured counter and knead briefly to form smooth, cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.

Punch down dough on lightly floured work surface. Divide dough into quarters and cut each quarter into 3 equal pieces. On clean surface, form each piece into rough ball by pinching and pulling the edges under so that the top is smooth. Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball. Transfer to prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes. (Or refrigerate rolls for up to 24 hours.)

Remove rolls from oven and discard plastic wrap. Heat oven to 400 degrees. Brush rolls with egg and sprinkle evenly with ½ teaspoon salt. Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking. Cool rolls on sheet 10 minutes. Serve.