Dinner Rolls

Preparation

Creamy mashed potatoes are the secret to these fluffy dinner rolls—the naturally occurring potato starch prevents the dough from getting tough. With extra butter and just enough garlic, they’re ready to complement any holiday meal. Use a cup of leftover mashed potatoes from your favorite recipe or use store bought prepared in a pinch.

1. In a HexClad 2QT/2 L Hybrid Saucepan over medium, heat 4 tablespoons butter and garlic. Cook until butter is melted and garlic is fragrant, 1 to 2 minutes. Add milk and continue to cook, stirring occasionally, until steaming, about 1 minute. Transfer to carafe of a blender or food processor bowl fitted with S-blade. Add potatoes and egg and process on medium until smooth, about 1 minute. 
2. Grease a large bowl with butter; set aside. Fit stand mixer with mixer bowl and dough hook. Add mashed potato mixture, maple syrup, salt and yeast and stir on low to combine. Gently add half of flour, beat on low to combine, then add remaining flour and beat on low until fully incorporated. Increase speed to medium and beat, stopping occasionally to scrape down sides if needed, until dough is smooth and elastic, 10 to 12 minutes. Transfer dough to greased bowl, cover, and let sit at room temperature until doubled in size, 1 to 1½ hours. 
3. Position a rack in center of oven and preheat to 350ºF/175ºC. Generously butter a HexClad 7” x 10” Roasting Pan; set aside.
4. Punch dough down in bowl then turn out onto a clean work surface. Pat into a roughly 7-by-10-inch/18-by-25-cm rectangle, then cut into 12 even pieces. Do not dust with flour—dough should have a little traction on work surface. Working with one piece at a time, pull corners of dough into middle, flip over, and roll into a ball using a circular motion with hand cupped over ball. Arrange balls of dough in prepared pan in 4 (3-ball) rows. Loosely cover pan with a clean kitchen towel and let rise at room temperature until rolls are puffed and touching, 30 to 45 minutes.
5. Bake until rolls are puffed and deep golden, 25 to 30 minutes. Transfer to a wire rack to let cool 5 minutes.
6. Meanwhile, in a HexClad 2QT/2 L Hybrid Saucepan over medium, melt remaining 2 tablespoons butter. Brush over tops of warm rolls. Let cool slightly in pan before serving warm or at room temperature. 

MAKE AHEAD TIPS

Rolls can be baked 1 day before serving. Skip the last step and let cool completely then cover and store at room temperature. Re-warm for 10 minutes in a 350ºF/175ºC oven then brush with melted butter before serving.