1 T. active dry yeast
1/2 c. warm water
1 1/2 c. milk
1/2 c. butter, softened and cut into chunks
1/2 c. sugar
1/2 c. mashed potato flakes
1 1/2 t. salt
6 to 6 1/2 c. flour
1. Dissolve the yeast in warm water in a large bowl. Add the milk, butter pieces, sugar, potato flakes, eggs and salt to the bowl. Stir just to combine. Add three cups of flour and mix well; stirring until smooth. Add as much of the remaining dough as possible until a stiff dough forms.
2. Knead a few times or mix with a dough hook for an additional minute. Cover dough and let rise for 15 minutes.
3. Divide dough in half and roll each half into a circle about 1/2 in. thick or a little less. Cut each circle into evenly-sized wedges, about 16-18 each. Roll the wedges of dough from the wide end to the point. Curve ends slightly and place on a cookie sheet. Cover and let rise one hour.
4. Bake at 350 degrees for 15-18 minutes (rotate the cookie sheets from top rack to lower rack halfway through so that they get evenly brown on top and bottom).
The cooked rolls can be frozen and thawed in a few hours on the counter. Or the rolls can be frozen before the second rising.
Note: I use half wheat flour and half white flour in these rolls.
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