Potato Rolls

These are great - soft and buttery with the perfect crumb. I used instant mashed potatoes without problem. Mine required about 8 minutes in the kitchenaid plus a couple turns by hand to get a nice smooth, slightly tacky dough. The dough was pretty easy to work with and needed about 2 hours to double in volume (cold house). They rose beautifully and baked closer to 30 minutes (to reach 203 degrees internal temp). These are a bit easier to handle than the Amish Dinner Rolls I usually make (KA website) and makes a lot less (9 rolls).