Potato Rolls

Potato Rolls
by. Marge Shakespeare

• Scald 3 Cups MILK (in large glass measuring cup covered with saran wrap) in microwave for 6 ½ Minutes
  


• Set 2 cubes of cold or frozen BUTTER in mixer and pour hot milk over (this will help milk cool down faster) let cool down for about 45 min to 1 hour.
  


• When milk is cooled down – mix:
  ¾ cup warm WATER
  ½ cup SUGAR
  3 Pkgs RAPID RISING YEAST
  (works best to put into a salad dressing mixer and shake to mix)


• Let set for at least 5 min
  


• In bread mixer add: (don’t mix till most of flour is in or liquid will splash out of bowl)
  6 EGGS (I usually measure this out in glass measuring cup- I’ve been using 1 ½ cups of eggs Usually turns out to be 7 eggs)
  1 scant Tablespoon SALT
  2 Tablespoons POTATO FLOUR
  MILK AND BUTTER MIXTURE
  5-6 Cups BETTER FOR BREAD FLOUR (enough to make dough look same consistency as brownie mix)
  Add YEAST AND SUGAR mixture. Mix for 2-3 Min on #1 Will look similar to vanilla pudding.
  


• Cover and let sit for 20 min. Small bubbles will form on surface.
  


• Mix down and add about 3 ½ Cups flour ( it won’t look like enough)
  


• Beat on #2 for 8 minutes.
  


• Let rise with lid on make sure it is in the unlocked position.
  


• Let rise till 1 to 2 inches above top of bowl.
  

**Vinyl gloves a must – stick hands into flour to coat between each roll. Pull and pinch racket ball size of dough pull and stretch into long pieces and tie in a knot.

• Let rise again.


• Bake 375 convection for 9 min (about 13 min. in reg. oven) on bottom rack (so bottom of rolls will brown also) for 9 min. Brush with butter as soon as they come out.