suemunzlinger's Recipe

Potato Roll Knots

Category: Breads and quick breads

3/4 Cup Sugar
1 1/2 Sticks (3/4 Cup) Unsalted Butter
3 Cups Scalded Milk* instructions below
1 Cup Potato Flakes
1 Tb Salt
4 Eggs
2 Tb Fleishmans yeast
7 Cups Flour
*1/3 cup additional butter, softened

Instructions
1.Heat a medium sauce pan over medium heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk skin on top. Remove from heat and add the sugar, butter, potato flakes and salt. Stir thoroughly and allow to cool to luke warm.
2.Add the yeast, stir and then add the eggs, stirring until they are mixed in.
3.Place the flour in a large bowl. Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes we only use like 6- 6 1/2 cups of flour. This is not like a bread dough. It is a slightly sticky dough.
4.Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 3 parts.
5.Roll out one portion at a time to 1/2inch thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1 inch wide strips. Pick up one strip at a time and tie into knots. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size.
6.Bake at 350 until golden brown, (14-20 min)

Notes

Scalding milk does not have to be scary. Just heat on med-low heat, watch for the foamy bubbles around the sides of the pan and use a wooden spoon to occasionally touch the top of the milk to see if a slight skin has formed.


The dough will look shaggy. Don't worry. Just place the towel over the bowl and let it rise anyway.

These can be made a day ahead, let the dough rest in the fridge, bring it back to room temp, roll it out and proceed as normal.

For a additional treat Make Orange glaze for orange rolls
Glaze

2 Cups Powdered Sugar
2 Teaspoons Orange Zest
4 Tablespoons Orange Juice
2 Tablespoons Butter, softened
Pinch of salt

Glaze potato knots