101 things in 1001 Days #81 Find my signature roll recipe

I now present you with what Bert the chimney sweep would call "a doorway to enchantment." These rolls are hands down my new favorite. They are soft, buttery (uh, they should be with the amount of butter in them), feathery, flaky and literally melt in your mouth. I'm not kidding. I was very happy to find this recipe!

You're welcome!!!

The BEST Potato Rolls

Author: oh sweet basil

Recipe type: side

Prep time:  2 hours

Cook time:  15 mins

Total time:  2 hours 15 mins

Serves: 32

 

The softest, fluffiest, butteriest (Pretty sure that's not a word) potato rolls in all the land. Get yourself some.

Ingredients

• ¾ Cup Sugar
• 1½ Sticks (3/4 Cup) Land O'Lakes Unsalted Butter
• 3 Cups Scalded Milk* instructions below
• 1 Cup Potato Flakes
• 1 Tablespoon Salt
• 4 Eggs
• 1 Tablespoon Instant Yeast or 2 Tablespoons Regular Yeast. We use instant
• 7 Cups Flour
• *1/3 cup additional butter, softened

Instructions

1. 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, butter, potato flakes and salt. Stir thoroughly and allow to cool to luke warm.
2. Add the yeast, stir and then add the eggs, stirring until they are mixed in.
3. 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- 6½ cups of flour. This is not like a bread dough. It is a slightly sticky dough.
4. Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 3 parts.
5. Roll out one portion at a time to ½" thick and butter ½ 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. (or roll out into croissants) Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size.
6. Bake at 350 until golden brown, (14-20 min)

Notes

Butter can be replaced by butter flavored shortening if you're ever in a pinch.

Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed.

Bread making just takes practice. You may be unsure of yourself the first time or two, but this is one of those things that the more you do it the better you get.

The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway.

These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.