These are the best rolls ever. Made with bread flour, they are tender and fluffy and you can add poppy seeds, sea salt, garlic salt, even cinnamon sugar to the tops before baking. Added bonus, you can make them ahead and freeze them for readily available fresh bread.
3 teaspoons yeast (bread machine yeast doesn't require the warm liquid that active dry does)
2 cups warm water
1/2 cup butter
2/3 cup dry milk powder
1/3-1/2 cup sugar (to your taste)
1/2 cup mashed potato flakes
1 teaspoon salt
6-6 1/2 cups bread or all-purpose flour
*milk or white of one egg for brushing onto rolls before adding garlic salt, sesame seeds or any other topping
Warm the water. To the water add cut up butter to soften and melt, then add milk powder, sugar, potato flakes, salt and eggs. Pour into mixing bowl of mixer and attach dough hook. Add 2 cups flour and stir until butter has blended. Add 4 more cups of flour to form a soft but not sticky dough. Let mixer knead for 7 minutes adding flour a little at a time until dough cleans the sides of bowl.
Grease plastic wrap and place loosely over bowl. Place dough in warm spot and let rise for 1 hour. Deflate dough and let rise again for 1 1/2 hours. (These rises develop flavor and gluten)
Turn dough onto into greased silicone mat or lightly floured counter. Divide dough in two pieces and cover one. Roll out dough into a circle and cut into wedges, 8 or so, more for smaller rolls.
Shape into crescents by rolling from broad end of wedge to small end. Repeat with other half of dough.
TO FREEZE: Place formed rolls on parchment paper or greased cookie sheet and freeze for 30 minutes. Transfer to ziploc bag.
TO BAKE: Preheat oven to 350. Place rolls on parchment paper or greased cookie sheet and let rise as oven heats. Cover with greased plastic wrap and let rise in warm spot for forty minutes. If desired, right before baking, brush tops with 1 beaten egg white or milk (those in pic are brushed with milk). Sprinkle on seeds or topping of choice. Pop into the oven for 15-20 minutes or until golden.
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