Potato Rolls

                                                                                                                    

2 packages active dry yeast( I used instant yeast 4 1/2 t)*see note

½ cup warm water (105 - 115 degrees)

1 ½ cups warm milk (105 - 115 degrees)

¾ cup instant potato flakes

½ cup butter softened

½ cup sugar

½ t salt

2 egg yolks, slightly beaten

About 4 ½ flour, divided (You may use all purpose or self-rising flour. If you use self-rising flour, you should reduce the salt to ½ teaspoon.)

4 tablespoons butter melted (for brushing tops of rolls)


*Note: When using instant yeast, mix dry yeast into flour. Heat water and milk to 110 degrees, cool to 105 degrees and add to all other dry ingredients. Do not overheat, it will kill the yeast. Adding the egg yolks, and butter to dry mixture. Add 1/2 c of yeast flour mixture to this mixture. Stir to incorporate. Let rise for 30-45 min.

Directions for active dry yeast:

Dissolve yeast in ½ cup warm water and let stand 5 minutes. In a large bowl, combine yeast mixture, 1 ½ cups warm milk, ¾ cup potato flakes, ½ cup butter, ½ cup sugar, and ½ teaspoon salt. Mix well. Stir in 2 slightly beaten egg yolks and ½ cup flour. Cover with a towel, plastic wrap, or aluminum foil, and let rise in a warm place, free from drafts for 30-45 minutes. (Batter will look spongy.)

Gradually stir in enough of the remaining flour to make soft dough. Cover and let rise in a warm place 1 hour, or until dough is doubled in bulk. Punch dough down. Turn onto a lightly-floured surface, and roll out to ¼-inch to 3/8-inch thickness. Cut into 2 ½-inch circles. Brush with melted butter. Make a crease across each circle, and fold over to make the rolls into Parkerhouse-style. Place on greased cookie sheets, and let rise in a warm place 20 minutes, or until dough is doubled in bulk. Bake at 400 degrees for 10-20 minutes, or until golden brown. This makes 4 dozen rolls.