I’ve adapted the recipe by Noreen’s Kitchen to make only half the recipe. Here it is.
3 1/4 – 4 cups all-purpose flour
1/3 cup mashed potato flakes
1/3 cup sugar
1 packet instant yeast
1/2 tsp salt
1/2 cup milk
1/4 cup warm water
1/2 stick butter
1/2 cup pineapple juice
1 large egg (2 medium ones)
1 tsp vanilla
1. Heat butter and milk until melted
2. Place 2 cups flour, sugar, yeast, salt, potato flakes, milk mixture, water, pineapple juice and vanilla in the mixing bowl of a stand mixer
3. Blend with dough hook until well incorporated
4. Add eggs – one at a time, blending with each addition
5. Add in enough of the remaining flour to form a soft dough. Resist the urge to add more flour or your end result will be a tough bread
6. Knead for 7-15 minutes until the dough forms a film in The Windowpane Test by pulling off a golf-ball-sized piece of dough and stretch it into a thin sheet between your fingers. If the gluten is well-developed, the dough will stretch into a paper-thin film without breaking. If quickly breaks…you guessed it, keep kneading).
7. Place dough in an oiled bowl and cover with plastic wrap or a soft cloth. Allow to rise in a warm spot until doubled, approximately 1 hour.
8. Once the dough finishes rising, remove dough from the bowl and gently press air out. Cut the dough into 2-4 oz. pieces and roll until smooth.
9. Place dough balls into 2 oiled baking pans. The size of the pan will determine the number of rolls you fit into them
10. Preheat the oven to 350°F – cover and allow dough to rise until doubles, approximately 30 minutes.
11. Bake for 20-30 minutes or until the tops are golden brown
12. Remove from oven and brush with melted butter. Allow bread to cool before serving.