Step 1

Line a sheet pan with parchment paper for 2 larger loaves.

Step 2

For the individual rolls, line 2 sheet pans with parchment paper. Set aside.

Step 3

Place the butter and water in a medium-size microwave-safe bowl or cup and cook on high power for 2 minutes or until the butter is melted. Stir in the potato flakes. Set aside while you prep the dry ingredients.

Step 4

Combine flour, salt, yeast, and sugar in a medium-large bowl. Stir well to combine.

Step 5

Add the “freckles” (dried fruit) and stir. Run your fingers through the dough, rubbing them together to break apart any clumps of dried fruit

Step 6

Add the milk to the butter/water mixture and stir with a fork to combine. Add the eggs and stir again with the fork until incorporated.

Step 7

Make a well in the center of the flour mixture. Add the egg/milk mixture. Stir, from the bottom up, until the dough comes together in a shaggy mass.

Step 8

The dough will be thick. Keep scraping the sides and bottom of the bowl until every last bit of flour is incorporated.

Step 9

Sprinkle a work surface with 2 tablespoons of flour. Scrape the dough onto the floured surface and use a baking scraper or spatula to turn the dough to coat with flour.

Step 10

Knead for 1-2 minutes, adding more flour as needed, until the dough is smooth and no longer sticky.

Step 11

Place the dough in the bowl and drizzle with a little oil (I use olive oil but any oil will do). Use your hand to rub the dough to coat it with oil.

Step 12

Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, cozy place to rise. (see Café Tips above in the post for how to create a perfect rising spot) for 1 ½ hours or until the dough is doubled in size.

Step 13

Sprinkle 2 tablespoons of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it’s thoroughly coated with flour.

Step 14

Divide the dough in half for 2 loaves OR into 18-20 smaller portions for rolls. I make my smaller rolls about 2-2 ½ ounces (or 50-70g). (I like to use a kitchen scale for this but you can also just eyeball it.)

Step 15

Roll both balls of dough in the flour to coat.

Step 16

For the 2 larger loaves, form each one into a ball by tucking the edges under all the way around and then pinching the dough together tightly underneath. If the dough seems sticky, roll it in the flour again.

Step 17

Place the balls of dough on the counter and use your hands to cup each one into a nicely shaped ball. Transfer the 2 dough balls to the prepared sheet pan and cover with a clean kitchen towel.

Step 18

Place the pan in a warm spot to rise for 45 minutes or until doubled in size. During the last 10 minutes, preheat the oven to 350˚F.

Step 19

Combine the egg and the water and stir vigorously with a fork until well combined. Brush the loaves with the egg wash, being careful to keep the egg from dripping onto the parchment.

Step 20

Bake for 25 minutes then cover the loaves lightly with foil and bake for another 5-10 minutes or until golden brown. (If you want to check for doneness, you can use an instant thermometer which will read 185-195˚F. when the bread is done.)

Step 21

Roll each ball of dough in the flour to coat.

Step 22

Form each portion into a ball by tucking the edges under all the way around then pinching the dough together underneath. If the dough seems sticky, roll it in the flour again.

Step 23

Place the balls of dough on the counter and use your hands to cup each one into a nicely shaped ball. Transfer the dough balls to the prepared sheet pans and cover with a clean kitchen towel.

Step 24

Place the pans in a warm spot to rise for 45 minutes or until doubled in size. During the last 10 minutes, preheat the oven to 350˚F.

Step 25

Combine the egg and the water and stir vigorously with a fork until well combined. Brush the rolls with the egg wash, being careful to keep the egg from dripping onto the parchment.

Step 26

Place the rolls in the oven on two racks near the center of the oven. Bake for 20-24 minutes or until golden brown, rotating the pans halfway through.

Step 27

Transfer to a cooling rack. Serve warm or cool completely before storing.

Step 28

When completely cooled the loaves and/or rolls can be transferred to an airtight container or ziplock bag. They can also be frozen. Warm in the oven for a few minutes before serving.