A twist on the traditional potato roll recipe. Light, airy and easy to make yourself.
Homemade Potato Rolls
¾ c. sugar
3 c. scalded milk* instructions below
1 c. potato Flakes
1 T salt
1 T SAF Instant Yeast or 2 Tb Fleishmann’s yeast (we use Fleishmann’s)
7 c. flour
*1/3 c. additional butter, softened
Heat a medium sauce pan over medium heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk “skin” on top. Remove from heat and add the sugar, shortening, potato flakes and salt. Stir thoroughly and allow to cool to lukewarm.
Add the yeast, stir and then add the eggs, stirring until they are mixed in.
Place the flour in a large bowl. Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like bread dough. It is slightly sticky dough.
Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 3 parts.
Roll out one portion at a time to 1/2″ thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1″ wide strips. Pick up one strip at a time and tie into knots. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size.
Bake at 350 until golden brown, (14-20 min).