If anyone knows me, they know how I love to get in and out of the kitchen. I like quick and easy recipes. With that said, I was listening to the TWIM podcast and one of the sisters was talking about her favorite things and this recipe is one of them. I decided to try them. I started them after church. We had them for dinner. They are quite yummy and they are still good the next couple of days as well. This recipes makes around 24 rolls so I usually share them with my neighbors. I have also made them into cinnamon rolls and orange rolls. SO GOOD and SO worth the time spent making them.
- Microwave 3 c. milk on high for 6&1/2 minutes. Pour into bowl of a stand mixer and add each additional ingredient, stirring between each one:
- 3/4 c. butter flavored Crisco
- 3/4 c. sugar
- 1 Tbsp salt
- 1 c. potato flakes
- 4 eggs
- 1 1/2 Tbsp yeast
- 7 1/2 c. flour
Mix until well combined. You want it to pull away from the sides of the bowl, but it’s okay if the dough is a little sticky. Let rise in a greased bowl for an hour or until doubled in size.
Separate dough in half. Taking one half, roll into a large rectangle shape, spread butter all over the dough. Fold dough, bringing the top down to meet the bottom. Using a pizza cutter, cut into 3/4 inch strips. Twist each strip into a knot. Place on cookie sheet lined with parchment paper. Repeat with the other half of the dough. Cover with a clean kitchen towel and let raise for 2 to 3 hours. Bake at 375° on the bottom rack for 8-10 minutes until light brown on the bottom and top.
To make these rolls extra yummy, as soon as you pull them out of the oven, rub a stick of butter over the tops of the rolls and immediately sprinkle a bit of coarse, kosher salt on top of each roll. To die for.
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