- 1/4 cup water
- 1 1/4 cups milk
- 1/4 cup instant potato flakes
- 2/3 cup butter or margarine, melted
- 1/2 cup granulated sugar
- 1 1/2 tsp salt
- 1 - 1/4 oz. package active dry yeast or 2 1/2 tsp
- 1/2 cup warm water
- 2 large eggs, beaten
- 7 cups all-purpose or bread flour
- 2 Tbsp butter or margarine, melted, for brushing
Grease a large mixing bowl and a baking sheet; set aside.
In a small saucepan, bring 1/4 cup water and milk to a boil; remove from heat and pour into a large mixing bowl. Add instant potato flakes and mix until blended. Stir in 2/3 cup butter, sugar and salt. Cool to lukewarm.
Soften yeast in 1/2 cup warm water - 110° to 115° F ) and add to the potato mixture. Mix in eggs and flour to make a soft dough. Turn over onto a floured surface and knead for 10 minutes or until smooth and elastic.
Place in greased bowl, turning dough with greased side up. Cover with plastic wrap and refrigerate for 1 hour.
Shape dough into round balls, about 2-inches in diameter and place on baking sheet, 2-inches apart. Brush with remaining melted butter and let rise in a warm place for 1 hour.
Meanwhile, preheat oven to 400° F.
Bake for 15 to 20 minutes or until golden. Remove from oven and cool on a wire rack.Servings: 36 rolls
Submitted by: Recipe Group Member
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