High Rise Dinner Rolls

1. Dissolve 1 tablespoon sugar in warm water in a small bowl; sprinkle yeast over water. The water should be no more than 100 degrees F (40 degrees C). Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

2. Combine all-purpose flour, whole wheat flour, and potato flakes in a bowl; set aside. Combine buttermilk, 3 tablespoons softened butter, 2 tablespoons sugar, egg, and salt in a separate large bowl; add yeast mixture, then add flour mixture, 1/2 cup at a time, stirring until a soft dough forms. Turn dough out onto a well-floured surface; knead until smooth and elastic, about 3 minutes.

3. Shape dough into a ball, oil surface with vegetable oil, cover, and let rise in a warm place until doubled in volume, about 1 hour.

4. Gently punch down dough; divide into 9 equal pieces. Shape pieces into balls. Grease an 8x8-inch baking dish; place dough balls into the prepared dish so they slightly touch each other. Brush tops with about 1 tablespoon melted butter. Cover dish with plastic wrap; allow dough balls to rise in a warm place until doubled in volume, 30 to 45 minutes. The balls should rise above the top of the dish and crowd each other.

5. Preheat the oven to 400 degrees F (200 degrees C).

6. Bake in the preheated oven until golden brown, 25 to 30 minutes.

7. Brush tops of hot rolls with about 1 tablespoon remaining melted butter; cool slightly, turn the rolls out of the dish, and pull apart. Serve warm.

Cook's Note:

The purpose of warming the buttermilk is to decrease the amount of time needed for the first rise. Buttermilk may curdle slightly when warmed; that's OK.