For Thanksgiving (yes I'm a few days behind) we made these rolls at my moms house to go with Thanksgiving dinner.
2 1/2 teaspoons active dry yeast
1 1/8 cups lukewarm water
3 cups all purpose flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, melted and cooled, plus more for brushing on top of baked rolls
1/4 cup non-fat dry milk (if you can't find dry milk like me, we substitute normal milk)
1/2 cup instant potato flakes
Dissolve the yeast in 2 tablespoons lukewarm water and a pinch of sugar. Let it activate (should only take about 8 minutes)
Add all other ingredients to the bowl, and when it's ready add the yeast and water mixture. Mix the ingredients until they form a dough. This was seriously the softest dough I've ever kneaded.
Place the dough in a lightly greased bowl. Then place in a warm spot and let it rise for about an hour, until it has doubled in size. Once it has risen Lightly grease 1 12-cup muffin tin or 2 6-cup tins. Gently deflate your dough. Divide the dough in 12 equal pieces. Take one piece and divide it into thirds. Shape each third into a ball and place the three balls into a muffin cup. Repeat for the remaining 11 pieces. Let them rise a second time until doubled.
Bake at 350 for about 25 minutes.
They were pretty heavy rolls (which I find happens a lot to me. It also could have been that my mom only has a semi working convection oven, not a real oven.). They were still good and went over well with everyone.