Fluffy Buttermilk Dinner Rolls

Ingredients

• 1 1/4 cups buttermilk, warmed to 110 degrees
• 2 1/4 teaspoons instant yeast
• 3 tablespoons honey
• 4 1/4 cups all-purpose flour
• 1/3 cup instant mashed potato flakes
• 2 teaspoons kosher salt
• 1 large egg
• 5 tablespoons unsalted butter, softened
• 3 tablespoons unsalted butter, melted, for brushing

Before you cook

• Warm the buttermilk gently to about 110 degrees Fahrenheit without letting it curdle.
• Butter a 9-by-13-inch baking pan.
• Have the egg at room temperature.

Steps

1. Whisk the flour, potato flakes, yeast, and salt together in the bowl of a stand mixer.
2. Add the warm buttermilk, honey, and egg and mix on low with the dough hook for 3 minutes.
3. Add the softened butter in pieces and knead on medium-low for 8 minutes until the dough clears the sides of the bowl.
4. Cover the bowl and let the dough rise for 1 hour until it doubles.
5. Turn the dough onto a lightly floured surface and press out the gas.
6. Divide it into 15 equal pieces, about 3 ounces each.
7. Roll each piece under a cupped palm against the counter until it forms a tight smooth ball.
8. Set the balls in the pan in three rows of five, leaving a little space between them.
9. Cover loosely and let them rise for 45 minutes until they touch and look inflated.
10. Heat the oven to 350 degrees Fahrenheit.
11. Bake for 22 to 26 minutes until the tops are golden and the center roll reads 190 degrees Fahrenheit.
12. Brush the hot rolls with melted butter and let them cool 10 minutes before pulling them apart.