It's been forever and 3 days since I've posted a recipe on here. It's not that I haven't been cooking, it's that I haven't been documenting my cooking. When I thought about making these rolls the other day I thought I would take pictures of the process and blog about it, but when I was in the kitchen making them at 10pm, and then up at 6am finishing the process, I kind of forgot. But, I did take a few pictures with my phone!
Some things are just worth the trouble. Now, you could easily purchase a thing of canned crescents, pop em open, roll em out and throw them in the oven and call it a day. And don't get me wrong, the canned ones are pretty darn good. But. Y'all. If you have ever had these homemade rolls you will never go back. They are absolutely divine.
When I was planning a big Sunday dinner last week, Husby requested I make these rolls. Our Saturday was jam packed requiring us waking up at 5:30am and not getting back home until 9pm, so I kind of didn't want to do it. But then I remembered the party in my mouth when I do.
So I did.
My mouth hadn't had a party in while, folks.
My mouth wanted these bad boys.
Alrighty. Here's how it's gonna go down.
Buy these things!
1/2 C. mashed potatoes (Wait. What?! I'll explain later.)
1/2 C. sugar
1/2 C. butter
2 C. scalded milk
1 pkg. dry yeast
2 C. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3-4 C. flour (Yes, there is flour twice. I'll explain later.)
Okay. Let's talk about the mashed potatoes. There are mashed potatoes in this recipe. Isn't that weird? Yes, I thought so, too. BUT, it creates this beautiful texture that makes for a roll with such a delicate consistency. Oh, it's yummy. I use instant mashed potatoes for these and prepare them in the microwave. It saves me a lot of time and trouble, since you don't really taste the potatoes anyway.
1. So, first of all, combine the potatoes, sugar and butter in a large bowl. Add milk and cool the mixture to tepid. (110)
I have to just admit that I have no idea what scalded or tepid means. I just don't. So, I boil my milk for a little bit and pretend that means it's scalded. And then I cool the mixture until it's not too hot to the touch. (Basically, I make sure it's not so hot that it will scramble my eggs when I add them.)
2. Add yeast, eggs, 2 C. flour, salt, baking soda and baking powder. Mix well.
3. Gradually add 3 to 4 more cups of flour (4 always works best for me), to make a medium soft dough. Knead for a few minutes on a floured surface.
4. Place in greased bowl, cover tightly, and refrigerate overnight.
(I do have a picture of this!)
The next morning when you go to finish the job, you will notice that it grew a ton. This is good.
5. Divide dough into 4 parts. Roll each into a circle. Spread liberally with soft butter.
6. Cut into 12 pie shape wedges. (I cut 8, so that they are bigger.)
7. Roll from large end to point, place on a greased baking sheet, and cover with sprayed wax paper. Let rise for 2 hours.
(I have a picture of the risen rolls!)
They will rise a lot! Now, this recipe yields 48. That is a heck of a lot of rolls, which would be perfect for a big holiday gathering or something. The way I cut them, it yields 32. (I had two pans of them.) Which is still a ton of rolls for a family of four, only 3 of who eat solid food. But, Husby LOVES them and eats them as snacks for days. So does Levi. I guess you could try halving the recipe, or freezing some rolls - but I never have.
8. Bake for 10-12 minutes at 400 degrees.
9. Enjoy!! Oh, but don't forget to slather your roll with lots of yummy butter! And honey if you're wanting something a little sweet. Yum. Yum. YUM.