Wednesday, August 13, 2008

Potato Puff Rolls

(disclaimer: this is a picture of a batch I did not do well... they are much prettier than this and when I make them again and make them right I will most definitely be replacing this picture)

warning: this makes 5-6 doz. so usually you would half it unless you're feeding an army.

4 c. warm water
1 c. powdered milk
1 c. shortening
2 c. mashed potato flakes
4 T. SAF yeast (instant rise yeast)
1 c. sugar
4 eggs, beaten
2 T. salt
8-11 c. flour

Mix ingredients together in a mixer and knead for 5 minutes.
Let rise until double in size.
Roll out for dinner rolls.
Let rise again.
Bake at 350 for 20-25 minutes.

BIG TIP: DO NOT OVER FLOUR! The trick to the absolute bestness of these is not adding too much flour AND not over cooking them. So, only add enough flour so that the dough is barely beginning to pull away from the sides of the bowl. After it has risen and you pull the dough out to roll... it will be sticky. Just flour up, baby. The extra flour that's on your hands and on the table will add just enough flour to make these perfect. THEN... many times I only set my oven to 325 and barely cook them for 18 minutes. It really depends on altitude and stuff like that (I think). If the tops are becoming golden brown pull them out. If the tops are cooked and the inside isn't... next time lower your oven temp. Seems complicated, huh? Ya, but once you get it right they are TO DIE FOR!... perfectly moist and SUPER SOFT!!!