Does anyone else listen to The Splendid Table podcast? I have been for the past six months or so and I have to say I’m hooked. Host Lynne Rossetto Kasper seems to know the inns and outs of every cuisine around the world. Anyway, in one of the latest podcasts a woman was planning to make a rabbit for Easter. This made Lynne laugh. She said it reminded her of a Julia Child quote. Someone once asked Julia Child if rabbit would ever be as popular in the U.S. as beef. And Julia replied “Not as long as there’s an Easter bunny.” 🙂
Just imagine the sad faces on kids if they had to eat a rabbit on Easter. But when you think about it at Thanksgiving we decorate everything with turkeys and then eat a turkey. We could do the same with rabbits at Easter. Maybe the president could just pardon a rabbit every Easter. 😉
I don’t even know if I like rabbit. Never had it. Have you?
Well, this year’s Easter table will not have a floppy eared bunny on it, but it definitely WILL have these tender, easy to put together dinner rolls. And don’t worry, if the thought of boiling potatoes and then mashing them to make dinner rolls makes you feel like you might break out in hives, never fear. All you do is add a tablespoon of instant potatoes to the batter. It just adds a little somethin’ somethin’.
These dinner rolls are fun to make. They feel like a chemistry experiment. I’m pretty sure you could make this recipe with kids and treat it like a science lesson. But since there are no kids around here I’ll just skip that part and slather these rolls in some fig jam and eat them up.
These are soft and tender and are meant to be eaten right out of the oven when they’re still warm. Is there any other way? 😉 These are definitely best eaten the first day, hence why they’re a good holiday food when there are lots of hungry mouths around. The next day they will already be a little dry. Solution? Stick them in the microwave for a few seconds and you’ll be golden!
I usally post on Saturdays, but this week I’ll be posting on Friday because of the holiday. Have a hippity hoppity week!
- 1 tbsp instant mashed potatoes
- 1 cup boiling water
- ½ cup sugar
- 1 tsp salt
- ½ cup unsalted butter, cut into tiny pieces
- 1 tsp lemon or orange zest (optional)
- 2¼ tsp (1 package) active dry yeast
- 2 large eggs
- 4-4½ cups all purpose flour
- Milk for glaze
- Whisk the potato flakes into the boiling water.
- In a large bowl combine the sugar, salt, butter, and citrus zest if using. Pour boiling potato water mixture over it. Whisk until completely combined, and then set aside to cool for five minutes.
- In a small bowl sprinkle yeast over 2 tbsp of warm water and let set until it becomes foamy, about five minutes.
- Check the water/butter mixture to make sure that it is warm, but not hot. If it has cooled down, whisk in the eggs until incorporated. Add the yeast and stir again until combined.
- Add 2 cups of the flour to the water/butter mixture and beat with a wooden spoon until combined.
- Add 2 more cups of flour to the dough and combine until it makes a shaggy, sticky dough. Do not knead. Add the last half cup of flour only if the dough doesn't seem to be at the shaggy stage yet.
- Cover the dough and refrigerate for 2 hours.
- Grease a 9x13 pan with butter or olive oil.
- Coat your hands with flour and divide the dough into 24 small balls.
- Place them close together in the pan. Cover with a towel and allow them to rise in a warm place for another hour.
- Preheat the oven for 375 F. Brush the tops of the dinner rolls with milk.
- Bake for 20-25 minutes, or until browned on top.