A member of my family bakes bread or rolls every day. He always brings his rolls or breads when coming over for dinner to share with everyone. They have the best texture. One day I asked him what his secret was and he said that you have to have starch in your water. His trick is boiling potatoes and saving the water. He lets the water cool on the counter and transitions it to the fridge for the weeks baking. Prior to using it, give it a quick stir as the starch molecules are heavy and it settles to the bottom. Try this. You will never go back to making bread with plain old water again. Also, if you don’t have potatoes on hand, pasta water, left over corn cob water, or even adding 2 t of Argo Corn Starch will do. Seriously, prepare to be amazed to eat these hot french dinner rolls right out of the oven! (But be careful, they’re HOT!)
1 1/8 C. starchy water
1 T. olive oil
3 C. bread flour
1 1/4 t. sugar
1 t salt
2 t active dry yeast
Preheat oven to 350 degrees. Add each ingredient to bread machine pan in exact order listed. Select the “dough” setting. When the dough setting is complete, turn out dough onto floured work surface. Nead dough with flour and section off into 12 equal handfuls. Using floured hands, roll into balls of dough. Using spray oil, spray a 9×13 pan and place rolls three across and four down. Let rest for at least an hour in a warm environment. This will let them rise until ready for baking.
Bake until desired doneness, about 15 to 18 minutes.
Slather these with butter and enjoy. They are SO GOOD!