📝 Instructions
= Recipe
1. In the bowl of a stand mixer, whisk together 45 g dry active yeast and 709 ml warm water. Whisk in the 60 g granulated sugar, 78 ml oil, 20 g salt, 2 eggs, and the 30 g instant mashed potato flakes if using.
2. Add the 1140 g bread flour and knead for 6 minutes over low speed. Rest the dough for 10 minutes.
3. Transfer dough onto a floured surface and cut into 4 equal pieces. Cut each piece in half again to make a total of 8 pieces. Gently pat and roll into a 12-inch log.
4. Spray the tops with water. Dredge into the Italian Herb Blend made from 1 Tbsp oregano, 2 Tbsp garlic powder, 1 Tbsp dried parsley, and 2 Tbsp parmesan cheese.
5. Place rolls onto silicone sub roll mats and score the tops (3-4 slashes). Allow dough to rise until tripled in size (up to 1 hour if rising in a warm place).
6. Sprinkle the tops with 1 cup Colby Jack cheese finely grated. Bake for 15 minutes to 18 minutes at 375°F. Cool in molds before removing.
