If you’ve read my Patience and Grace post, I should probably let you know that these are exactly the potato rolls to which I was referring...and I promise you that if you follow my instructions below you will not want to scream curse words…
Yields about 40 rolls
- 3 cups scalded milk
- ¾ cups sugar
- ¾ cups coconut oil, plus about 3 tablespoons
- 1 cup potato flakes
- 1 tablespoon salt
- 2 tablespoons active dry yeast (not instant)
- 4 eggs, lightly beaten
- 7 cups of flour (have some on reserve for adjusting the texture of dough as necessary)
To scald milk: Place milk in a medium saucepan over medium heat. Watch for it to begin steaming along the edges. It should look like it is almost boiling and there will be a thin film on the surface. Remove from heat at this point.
To the scalded milk, add sugar, ¾ cup oil, potato flakes, and salt. Let this mixture cool to lukewarm. Add yeast and mix well. Add eggs and stir until fully incorporated.
Place flour in a large mixing bowl with a dough hook attachment (this is the step that will keep you from uttering unmentionables in front of your littles). Pour wet mixture over flour and mix on low until dough has formed. It should pull away from the sides of the bowl, but is still very malleable. Cover and let rise for 1 hour or until doubled in size.
Uncover dough and punch down. Cut into 3 sections. Taking one section at a time, roll into a ½ inch thick rectangle (mine usually comes out as a 9” x 12”). Melt the additional 3 tablespoons of coconut oil and use that to brush the long half of the rectangle. Fold in half to cover the brushed section and press lightly to seal.
Cut into ¾ inch strips. Tie each strip into a single knot and place on baking sheets, leaving at least ½ inch between each roll. Cover and let rise for 1-2 hours, or until doubled.
Preheat oven to 350 degrees. Bake rolls for 15-20 minutes or until tops begin to brown. Best served warm.