Potato Scallion Dinner Rolls

Mix 300g bread flour, potato flakes, sugar, salt, and yeast in your mixing bowl. This is about 65% hydration once we add the liquids - perfect for soft dinner rolls.

Heat milk, butter, and scallions in a saucepan to 40-43°C. The potato flakes will absorb moisture and create incredible softness - learned this trick from a bakery in Utrecht.

Add the warm milk mixture and eggs to flour mixture. Mix until just combined, then knead by machine for 8 minutes or by hand for 12 minutes. (The dough should feel slightly sticky but not wet - potato starch changes the hydration game)

Gradually work in remaining 200g flour until dough pulls cleanly from bowl sides. Final dough should be soft and slightly tacky.

First rise: Place in oiled bowl, cover tightly, and ferment at 24-26°C for 45-60 minutes until doubled. Even Gertrude would approve of this timeline.

Punch down gently and divide into 24 equal pieces (about 45g each). Shape into tight balls using the pinch-and-roll method.

Arrange in greased 23x33cm pan with sides just touching. Cover and proof 30-45 minutes until puffy and nearly doubled. (They should spring back slowly when poked - classic readiness test)

Preheat oven to 190°C. Bake 25-30 minutes until golden brown and internal temperature hits 88°C.

Cool on wire rack immediately. The potato starch keeps these soft for days - if they last that long.