These are super tasty dinner rolls that are very light and fluffy. They can last for a couple days, make great sandwich buns, or just great by themselves. They are a great way to use leftover mashed potatoes, or make from scratch for the perfect side to your dinner!

Prep:

Preheat your oven to about 350°F. Preferably use a stand mixer for the dough. You will need mixing bowls, spatula, a glass baking dish, and a warmer area in your kitchen to proof dough around 80°F.

Ingredients:

• 2 eggs
• 1/3 cup sugar
• 1/2 cup lard, mild or deodorized
• 1 cup mashed potatoes (made with butter, cream, salt)
• 1 tbsp sea salt
• 2 ¼ tsp instant yeast , Red Star
• 3/4 cup milk or water
• 4 cups all purpose flour

Directions:

• Use a stand mixer with paddle attachment.
• Combine the eggs, sugar, room temp lard, mashed potatoes and salt and mix until well blended.
• Add in your liquid and yeast. Mix until uniformly combined.
• Now add your flour a little bit at a time and mix until it starts to stand up a little and come together. It should still be a sticky dough.
• Dust your work surface well and your hands, and dump it out and knead it a bit. You can add a little more flour if it is really sticky and hard to handle.  After kneading and developing a little gluten, place dough into a greased bowl and cover with plastic wrap or a damp towel. It will need to bulk ferment for about 90 minutes, or until it doubles in size. This depends greatly on your kitchen temperature, 80 degrees would be ideal for happy yeasts. If it is colder by you, it may take longer.
• While you are waiting grease your glass baking dishes, 9×13 inches is a good size but anything will work. When the dough is ready, use your bench scraper and try to divide it into equal sized pieces about the size of a golf ball. Make kind of a claw with your hand and move the dough ball piece in a circular fashion on your counter to form it into round shape. Put them in the greased baking dish at least a half an inch to an inch apart and cover with plastic wrap or the damp towel. Let them rise again for about 90 minutes more. They should puff up a lot again.
• Now they are touching and should look fluffy and fat. Put them into the 350-375°F oven for about 22-28 minutes. Let your nose and heart be your guide. They should be nicely browned and have a great yeasty potato aroma. Let them cool on a wire rack.
• Brush them with melted butter at this stage. Even though they look fused together, they should easily pull apart and you will have soft, light, and fluffy buns. Enjoy!