“My great-grandmother made the best Parker House rolls,” says Michael White. Her secret ingredient: instant potato flakes. The dough makes a splendid topping for potpieSlideshow: Delicious Bread and Biscuit Recipes 

February 2013


Credit: © Jonny Valiant

Recipe Summary

15 mins
1 hr 30 mins
dough for 8 individual potpies


Ingredient Checklist


Instructions Checklist
  • In a standing electric mixer fitted with the dough hook, combine the 3 cups of flour with the potato flakes and salt. In a small microwave-safe bowl, heat the milk, butter and sugar just until warm. Stir in the yeast and let stand until foamy, about 5 minutes. Add the yeast mixture to the mixing bowl with the egg and beat at medium speed until smooth, about 5 minutes. Scrape the dough out onto a lightly floured work surface and knead until supple and silky, about 3 minutes.

  • Spray the bowl with vegetable spray and add the dough. Cover and let rise until doubled in size, about 1 hour. Punch down the dough and transfer to a floured work surface. Let rest for 5 minutes before using.

Make Ahead

The dough can rise in the refrigerator overnight. Let return to room temperature, then punch down and proceed.