The Biggest, Softest Dinner Rolls — Period

Summary by Krater

A baking instructor demonstrates how to make large-batch potato rolls from the Big Book of Bread, detailing potato preparation, dough mixing, bulk fermentation, dividing, shaping, and baking.

From the video

Answers: How do you make big-batch potato rolls?

• potato bread recipe
• bread roll shaping technique
• bulk fermentation
• dough kneading
• baking soft dinner rolls

Ingredients

• 325 g Yukon Gold or Russet potatoes
• 558 g King Arthur unbleached all-purpose flour
• 67 g granulated sugar
• 14 g table salt
• yeast
• eggs
• butter

What it concludes

• Using cooked potatoes along with potato water supports a plushness in the final rolls that can only be achieved with treated starch.
• Dividing dough pieces into 60 grams each supports a final pan of rolls with even and beautiful lines.
• Pre-shaping dough pieces makes the final shape more beautiful.
• Subdividing the pan into three rows initially ensures an even distribution of rolls.
• Baking at 350°F for 20 to 25 minutes yields soft, golden, beautifully proofed rolls.