Sandwich Rolls

Each holiday, I have been experimenting with different roll recipes.  Here is one I tried out yesterday for Easter.  It was a "stiff" roll recipe.  The roll definitely kept its shape, I am thinking from the potato flakes in the ingredient list.  I was thinking this roll recipe would be great for sandwiches or sliders, but not if you want a super soft, delicate roll.  They sliced up beautifully.


12 C bread flour (I didn't use this much I don't think....I lost count)
3 1/2 TBS yeast
1 1/2 TBSP salt
1/2 C sugar
1/2 C oil
4 C hot water
1 C powdered milk
1 C potato flakes

In a measuring cup, mix yeast and 1 TBSP of the sugar.  Let sit until the mixture becomes foamy, about 5 minutes.  In a mixing bowl, add 4 C flour, salt, powdered milk, potato flakes and sugar.  Mix well.  While the mixer is on, slowly add the foamy yeast water.  Add oil, mix well.  Gradually add 7-9 C more flour while kneading with bread hook till dough begins to pull away from the sides of the mixing bowl and isn't sticky.  After adding last cup of flour, knead for about 7 minutes.  Shape into desired shapes or loaves, rise until almost double.  Large loaves bake 350 about 32 minutes.  Don't preheat oven.  If you want to preheat oven, bake at 325 for 30 minutes.  When I was baking the rolls, I believe they baked at 325 for 25 minutes.

Recipe Source:  An old recipe I found in a stack ;)
Photo Source: Karla Akins