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Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
Sprinkle the yeast over the liquids.
Add the sugar, egg, salt, potatoes, butter and flour.
Use the paddle attachment to mix the ingredients just until combined.
Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
Divide the dough in 12 dough balls (or 15 for smaller rolls).
Place the dough balls into a greased 9x13 pan.
Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
Preheat the oven to 350 degrees.
Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.
Allow the pan to cool on a wire rack.
Once the rolls are completely cool, store in an airtight container.