These fluffy potato dinner rolls are a delightful addition to any meal, offering a soft and tender texture with a hint of sweetness.
Combine the instant mashed potatoes with boiling water in a mixing bowl and let it cool for 5-10 minutes.
Cooling the mixture prevents the yeast from being killed by excessive heat.
Sprinkle the yeast over the warm water and let it sit for about 5 minutes until it becomes foamy.
Foamy yeast indicates that it is active and ready to use.
In a stand mixer, combine the potato mixture, yeast mixture, cottage cheese, sugar, egg, and salt. Gradually add the flour until a soft dough forms.
Add the flour slowly to ensure the dough reaches the right consistency.
Knead the dough in the stand mixer for about 9-10 minutes until it is smooth and elastic.
Proper kneading develops the gluten, giving the rolls their structure.
Place the dough in an oiled bowl, cover it, and let it rise in a warm place for about 1.5 hours until doubled in size.
Covering the bowl with a damp cloth prevents the dough from drying out.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball.
Shaping the dough into smooth balls ensures even baking.
Place the dough balls on a greased baking sheet, cover, and let them rise for 30-45 minutes until puffy.
Allowing the dough to rise again creates light and fluffy rolls.
Bake the rolls in a preheated oven at 350°F for 20-25 minutes until golden brown.
Rotating the baking sheet halfway through ensures even baking.
Remove the rolls from the oven and transfer them to a cooling rack.
Cooling the rolls prevents them from becoming soggy.
Serve the rolls warm or store them for later use.
These rolls are best enjoyed fresh but can be reheated for later use.
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