I first had these at Thanksgiving last year when my sister-in-law, Kristen,
brought them for dinner. I couldn't get enough! So, I tracked down the recipe in hopes of recreating the amazing-
ness. I have to apologize, I slightly overcooked them so they were a little more dry than they should have been. They were still addicting! Warning- These take a good bit of work so they are great for special occasions, but a lot of effort for just any old day!
3 C hot milk
3/4 C sugar
1 C instant potato flakes
1 tbsp salt
1/2 C butter, softened
1/4 C shortening(butter flavored works)
4 whipped eggs, evenly yellow
1 1/2- 2 tbsp yeast(SAF brand- 1 1/2 tbsp. I think I used just under 2)
7-8 C All- purpose flour
Heat milk almost to boiling in microwave, should have skin on top (about 5-6 minutes). Combine sugar, potato flakes, salt, butter, and shortening in bowl and pour hot milk over all. Mix together and let cool about 10 minutes. Mix in eggs and yeast.
Add one cup of flour and then scrape the sides of the bowl until sides are clean. Usually takes just 7 cups of flour, but it can vary with every batch. {I adjusted for the climate and elevation and put about 6 1/2 Cups in and don't think I'd recommend more if you are in Arizona...} Knead for 5 minutes. Put in large greased bowl and cover with a dish towel. Let rise about 1 hour or until doubled.
Pinch off a third or half of dough at a time and roll out oblong on a pastry mat or floured surface{I just realized that I plopped the whole thing onto the counter at once. That might explain why my rolls were so MASSIVE! I find that using Pam on a clean counter works just as well, if not better than flour.} (Flip over and roll out both sides for prettier look.) Spread softened butter over all and flop over bottom and top two thirds to make 3 layers. Flatten slightly with a rolling pin. Use a pizza cutter to make 1/2 inch strips. Hold strips at both ends and twist in opposite directions, then tie into a knot. Place rolls on greased baking sheet. Repeat with the remaining dough.
Cover rolls with waxed paper and let rise 2-3 hours until about doubled.
Bake at 350 degrees for 10-13 minutes until barely golden {slightly less golden than the picture above...} Makes about 4 dozen rolls. {Unless you forget to pinch off half the dough. Then it makes maybe 2 dozen... hehehe}
Variations:
Crescent rolls- Easier and quicker method. Divide dough into thirds, rolling each third into a flat circle about 16-18 inches in diameter. Using a pizza cutter, cut each circle into 16 slices, rolling each slice from the wide end first. Follow remaining directions
Orange Rolls- mix 1 1/2 Cups sugar, 3/4 cups butter, and grated rind of 2 oranges. Spread on dough before layering like knot rolls or spread on circle before rolling up like crescent rolls, or roll into a jelly roll and cut like cinnamon rolls. After baking, frost with 1 1/2 cups powdered sugar, juice from 2 oranges, chunk of butter and some grated rind.
Cinnamon rolls- spread butter the sprinkle mixture of 3/4 C brown sugar, 3/4 C white sugar, and 2 tsp cinnamon(or just substitute cinnamon chips for the mixture). Roll dough into jelly roll and slice into 3/4- 1 inch slices using dental floss. Place on greased pan, cover and let rise about 2 hours. Bake at 350 degrees for about 15 minutes. Frost with a mixture of powdered sugar, milk, vanilla, pinch of salt and butter.
