Steps
- Mix 3 cups of all-purpose flour, 2½ teaspoons of instant yeast, 3 tablespoons of sugar, 1¼ teaspoons of salt, and ¼ cup of potato flour. Add 3 tablespoons of softened butter, 1 cup of milk, and 1 large egg to form a dough.
- Knead for 10 minutes, until smooth. Cover in a lightly greased bowl and let rise for 1½ hours, until puffy.
- Divide the dough in half. Roll each half into an 8 × 12in / 20 × 30cm rectangle. Use 3½ tablespoons of melted butter to brush both rectangles lightly, reserving the rest.
- Cut each rectangle lengthwise in half. Fold each strip lengthwise, leaving a ½in / 1cm lip. Cut each into 4 rolls, then place smooth-side up in a greased 9 × 13in / 23 × 33cm pan.
- Flatten the rolls gently to fill the pan. Cover and let rise for 45-60 minutes, until puffy. Near the end, preheat the oven to 350°F / 175°C.
- Bake for 20-25 minutes, until golden and set. Brush with the remaining melted butter.