Soft White Dinner Rolls

Ingredients

• 2 1/2 teaspoons instant yeast or active dry yeast
• 7/8 to 1 1/8 cups (198g to 255g) lukewarm water
• 3 cups (361g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons (8g) salt
• 3 tablespoons (35g) sugar
• 6 tablespoons (85g) unsalted butter, at room temperature
• 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
• 1/2 cup (39g) instant mashed potato flakes

Method

1. Combine all of the ingredients and mix and knead — by hand, mixer or bread machine set on the dough cycle — until you've made a soft, smooth dough.
2. Place the dough in a lightly greased bowl. Cover and allow the dough to rise at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer; give it enough time to become puffy.
3. Lightly grease two 9" round cake pans, or a 9" x 13" pan.
4. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.
5. Shape each piece by rolling it under the palm of your hand into a smooth ball.
6. Place eight rolls in each of the round cake pans (or all 16 rolls in the 9" x 13" pan), spacing them evenly; they won't touch one another.
7. Cover the pan(s) and allow the rolls to rise till they're very puffy, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
8. Bake until golden brown, about 25 minutes.
9. Remove from the oven, and after 2 or 3 minutes, carefully transfer rolls to a rack. Serve warm, or at room temperature.