Prep Time: 45 minutes
Rise Time: 30 minutes
Rest Time: 15 minutes
2nd Rise: 30 minutes
Bake Time: 18 minutes
Make Again: Yes
Recipe Source: Cook's Illustrated (July 2012)
Recipe Source: America's Test Kitchen (Season 13)
Note: the recipe is available on the ATK TV website and should be available to registered users for the rest of 2014 I think
I love this recipe. Don't be put off by the 45 prep time. That involves down-time while the potatoes are cooking, and the kneading time. The hardest part of this recipe is ricing the potatoes, but it only takes a few extra minutes. A ricer is quite helpful for that step, I'm not sure how well the recipe would work with just mashing the potatoes.
The dough is a dream to work with – seriously, it is the easiest shaping of dough I have ever experienced. The dough rolls into balls quite easily and after the rest is super easy to pat them into correct size. I have made these twice so far and I'm not sure I will buy store bought rolls again unless I am seriously strapped for time. These freeze well so can be made ahead.
My second time with the recipe I saved enough of the potato and potato cooking water to make a second batch the next day. That reduced the prep time to 15 minutes. So I ended up with 18 rolls total. I will be making this recipe again soon this way.