These soft and buttery dinner rolls are the best I have ever tasted! Pillowy soft, they melt in your mouth with the first bite. They just don't last long at our house.
I make them when I cook for the branding crew, I take them to friends, I often just make them when I am in the mood for a delicious, mouthwatering roll. My kids LOVE them!
The key here is to not over bake. I mean, they cannot be dark brown. If you are one of those people who love a crusty bread - these aren't your type of roll. These are meant to be baked just till golden - leaving the inside ever so tender, and wonderfully soft.
How to mix up the dinner rolls
I start by heating the milk gently on the stovetop, until warm. Just a comfortable warmth is what we're looking for here. Place it in a large mixing bowl, and add the yeast, sugar, salt, eggs, butter, potatoes, and 2 cups flour. Stir well.
Then add the rest of the flour, one cup at a time. I usually add about 9.5 cups, but dinner rolls - like any yeast dough - will vary depending on the humidity in the air, the way you measure flour, etc.
Let it rise
You will want to allow the dough to rise for about an hour. This time depends on how warm it is in your kitchen. My kitchen is pretty warm and it takes about an hour.
If you are busy, just punch it good and let it rise again. Yeast doughs are very forgiving like that!
Shape the rolls
After it has risen to nearly double, shape it into rolls. This dough should be a bit sticky and heavy. It is kind of a mess to shape, but don't worry - they will turn out amazing!
I rub butter generously on my palms, then divide the dough into 3 portions. Each portion can be divided into 12 balls. Roll each ball to make it smooth and round. Place on a greased baking pan, and allow to rise one more time.
Don't overbake the rolls
These rolls get dry if baked too long. You want them to be just light golden brown. Check the bottom of one roll to be sure the bottom is browned lightly.
They will be super soft when you remove them from the oven. Butter the tops for flavor and to keep them from drying out. Let them cool a bit before trying to tear them apart, or they will just squish.
Copycat Hawaiian Sweet Buttery Rolls
Ingredients
- 3 cups warm milk
- 3 TBS yeast
- ¾ cup sugar
- 2 sticks butter
- 3 eggs
- 1 ½ cups mashed potatoes
- 1 TBS salt
- 8-10 cups bread flour
Instructions
- Mix warm milk, yeast, and sugar.
- Add eggs, butter, mashed potatoes, salt and mix.
- Add flour, one cup at a time and mix well. No need to knead, just mix well. Dough should be rather sticky.
- Let it rise till doubled in volume, about an hour.
- Divide into 3 portions, and divide each portion into 12 balls.
- Shape each ball into a roll,and place on greased baking sheet.
- Let rise till nearly doubled, about 30 minutes.
- Bake at 350 till light, golden brown. Approx 20 minutes.
- Remove from oven and let cool on baking sheet.
- Serve and enjoy! Also freezes well.
Nutrition
Hi there! Love this post! Thanks so much for linking up to the Pin It Link Party last week! Just wanted you to know that you're being featured on the link party this week! 🙂 Have a great night!
OK, thanks so much, Danielle!
Have tried so many of your recipes now and they are so simple but taste so yummy. Thanks for sharing!
Thank you so much! That makes me happy!
Do you think using instant mashed potatoes has a chance of working?
Certainly! I have used them often.
Mashed potatoes?! warm? cold? seasoned? prepared with milk and butter?
Any kind of mashed potatoes should work! I use leftover mashed potatoes prepared with butter and milk, if I have them. If not, sometimes I use instant mashed potatoes mixed with water, or even a plain potato boiled and mashed. Yes, the salt content will vary depending on which type of potatoes you use, but not enough to change the recipe. This recipe is very forgiving!
Oh and warm or cold doesn't matter either. I usually use cold leftover potatoes.