BIG-BATCH YEAST ROLLS

Big-Batch Yeast Rolls image

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

Provided by Taste of Home

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 10

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 all-purpose flour
1 tablespoon cold water

Steps:

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 doubled, about 30 minutes. Beat remaining egg and cold water; brush over rolls. Bake at 350° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 199mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.