Active Time: 25 minutes
Total Time: 2 hours, 40 minutes
Serves: 8
Ingredients
1 ¼ cups lukewarm water
1 ¼-oz. envelope active dry yeast
½ cup (1 stick) unsalted butter, at room temperature, divided
3 ¼ cups all-purpose flour, plus more for dusting
½ cup uncooked instant mashed potatoes
2 Tbsp. granulated sugar
1 large egg, at room temperature
2 ¾ tsp, kosher salt
1 tsp. onion powder
½ tsp. garlic powder
Cooking spray
6 Tbsp. finely chopped fresh flat-leaf parsley, divided
¼ tsp. flaky sea salt
Directions
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Stir together water and yeast in bowl of a stand mixer fitted with a dough hook attachment, or in a large bowl. Let stand at room temperature until yeast is foamy, 5 to 10 minutes.
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Cut ¼ cup butter into 6 pieces. Add flour, instant potatoes, sugar, egg, kosher salt, onion powder, garlic powder, and butter pieces to the yeast mixture. Beat on medium-low until smooth and elastic, 6 to 8 minutes. Alternatively, mix by hand with a sturdy spoon until a rough dough forms. Transfer to a lightly floured work surface; knead until smooth and elastic, 6 to 8 minutes.
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Shape dough into a smooth ball. Place in a large bowl lightly greased with cooking spray, turning to coat on all sides. Cover tightly with plastic wrap or a bowl cover. Let stand in a warm place (75°F to 80°F) until the dough doubles in size, 1 to 1½ hours.
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Lightly grease a 10-cup Bundt pan with cooking spray. Melt the remaining ¼ cup of butter. Divide dough into 16 equal pieces; shape into balls, flouring hands lightly if needed. Place 8 balls in the base of the pan. Drizzle with 1 tablespoon melted butter and sprinkle with ¼ cup chopped parsley. Top with the remaining 8 balls and another 1 tablespoon each of melted butter and parsley.
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To Serve Immediately: Cover Bundt pan tightly with plastic wrap or a bowl cover; let stand in a warm place (75°F to 80°F) until rolls double in size, 45 minutes to 1 hour. Preheat the oven to 350°F during the last 30 minutes of rising. Uncover and bake until golden brown, 25 to 30 minutes. Immediately unmold and invert onto a wire rack. Remelt the remaining 2 tablespoons of butter, if needed, and stir in the remaining 1 tablespoon parsley. Brush over rolls and sprinkle with flaky sea salt. Serve warm.
To Store and Prep at Feast Time:
Cover Bundt pan tightly with plastic wrap; refrigerate overnight (12 hours). Cover and refrigerate remaining 2 tablespoons melted butter and 1 tablespoon parsley, separately. To bake, remove Bundt pan from refrigerator and let stand, covered, in a warm place (75°F to 80°F) until rolls double in size, 1 to 1½ hours. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 35 minutes. Follow remaining instructions above.
To Freeze Dough:
Freeze balls on a parchment-lined baking sheet until frozen, 1 to 2 hours. Transfer to an airtight storage container or zip-top plastic bag. Freeze for up to 2 weeks. The day of the feast, transfer balls to a Bundt pan lightly greased with cooking spray, and follow the layering instructions in step 4. Cover with plastic wrap and let stand at room temperature until rolls double in size, 4 to 5 hours. Preheat oven to 350°F during last 30 minutes of rising. Uncover and bake until golden brown, 25 to 35 minutes. Follow remaining instructions above.
Suggested Pairing & Notes: Michel Foch Brut
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Textural harmony – The wine’s creamy, full-bodied texture mirrors the soft, fluffy rolls.
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Crisp balance – Bright acidity and a sweet-sour finish refresh the palate against the buttery, garlicky richness.
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Flavor complement – Lemon-custard and pastry notes in the Brut enhance the subtle savory and herbal layers of the rolls.
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Celebratory flair – Effervescent bubbles add sparkle to a classic holiday side, turning simple rolls into a festive treat.