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)  All-Purpose Flour
• 1 1/4 teaspoons salt
• 3 tablespoons (35g) sugar
• 6 tablespoons (85g) unsalted butter, at room temperature
• 1/4 cup (28g) Dry Milk or nonfat dry milk
• 1/2 cup (39g) instant mashed potato flakes (or 1/4 cup leftover mashed potatoes)

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Instructions

1. Combine the all of the ingredients and mix and knead — by hand, mixer or bread machine set on the dough cycle — until you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
2. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.
3. While the dough is rising, 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 into a rough ball by pulling the dough into a very small knot at the bottom, then 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) with lightly greased plastic wrap, and allow the rolls to rise till they’re very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
8. Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, about 25 minutes.
9. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They’ll be hot and delicate, so be careful. Brush with melted butter, and sprinkle with flaky salt to finish.
10. Serve warm, or at room temperature.

MAKE AHEAD AND FREEZE INSTRUCTIONS:

First make the dough with cool, not lukewarm water. We do not want to activate the yeast. Then combine all ingredients and follow step 1 of the recipe. After step 1, immediately shape the dough into 16 small balls. Dont let them rise. Place on a sheet pan lined with parchment paper. Cover tightly in plastic wrap and freeze the dough balls. Once frozen, transfer to a ziplock bag and store for later.

When ready to bake, take as many rolls as you want out of the freezer; place them in a pan; and let them thaw/rise for 4 to 5 hours or so. Then Bake @ 350 till golden on top about 25 minutes. Enjoy.