King Arthur Amish Dinner Rolls

This is a tweaked version of the Amish Dinner Roll recipe from the King Arthur Flour Baker's Catalogue. 

You can find the original recipe here http://www.kingarthurflour.com/recipes/amish-dinner-rolls-recipe

Ingredients

2 eggs
1/3 cup sugar
1 1/2 teaspoons salt
6 tablespoons butter
1 cup mashed potatoes
2 1/2 teaspoons instant yeast
3/4 cup potato water (water used to boil potatoes)
4 1/2 cups unbleached all-purpose flour

Instructions
Combine all of the ingredients in the bowl of your Kitchen-aid mixer. Mix the dough with a dough hook, knead for 8 minutes. Resist the urge to add more flour, the dough will be very sticky.

Remove the dough from the mixer bowl to a floured surface. Knead the dough by hand for a couple of minutes. The dough should now be smooth and shiny.

Place the dough in a lightly greased bowl, turn to coat, and cover with plastic wrap sprayed with Pam to prevent sticking. Allow dough to rise until doubled in bulk, about 90 minutes.

Dump the dough onto a floured surface. Knead a few times to work out bubbles. With a stainless steel dough scraper, divide the dough into 16 equal pieces. The next part is a bit complicated to explain. You need to roll the dough into smooth balls.

Dust your hands with flour. Place a piece of dough on the half curled finger tips of both hands with your palms facing up. Gently stretch the dough into a mushroom cap by pressing your thumbs down the side of the dough ball whilst pressing your fingers up. Pinch the bottom of the dough together to form a ball. Rotate the dough ball half a turn to the right or left, keeping the pinched end down. Repeat a few times, dusting your hands as needed. You should find the top and sides of the dough ball get smoother with each turn. If this is a bit complicated, you can always roll the dough ball in your hands but the resulting ball won't be as smooth.

Lightly grease a pan. For pull-apart-rolls, place the dough balls about half an inch apart on the pan. This will give you rolls with a nice brown top and bottom, and nice white sides where they touch. For stand-alone-rolls, place the dough balls about 2 inches apart. Cover the rolls with plastic wrap sprayed with Pam, and allow to rise for 1 1/2 to 2 hours, until they are quite puffy. The pull-apart-rolls with be touching each other.

Preheat an oven to 350 degrees. Bake the rolls on the center rack, for 15 minutes or until golden brown. Carefully slide the rolls onto a cooling rack, and brush them with melted butter if desired.

Nutritional Information 

per serving (1 roll = 74g)

200 calories
6 grams fat
5 grams protein
28 grams complex carbohydrates
4 grams sugar
1 gram dietary fiber
41 milligrams cholesterol
223 milligrams sodium
117 milligrams potassium