While Jim was Ward Mission Leader in the Springtown Ward, we had a tradition of letting each new Elder choose a recipe they really missed from home, and I called their family and got it so we could (attempt to) make it for them. Elder Justin Furnell gave me the info to contact his mom, Laurie, so we could make his favorite home-made dinner rolls. This recipe is a real find, because these rolls are absolutely wonderful!
8 C all purpose flour
2 tsp salt
1 C granulated sugar
2 C instant potato flakes
1 1/2 Tbs instant dry yeast
4 C whole milk
1 C. butter
4 eggs
Scald milk. Add butter to milk and allow to melt. Let milk mixture cool slightly. In a separate, large bowl, mix 4 cups sifted flour, sugar, potato flakes, salt and yeast (kitchen-aid mixer works great).
Add milk mixture to the flour mixture. Add eggs, one at a time, and 4 more cups of flour. Mix together well. Batter will be VERY sticky. Turn out into large greased bowl, cover and let rise in warm place for about an hour.
After first rising, stir dough down and turn out on to well floured surface. Sift a little more flour over dough and let rest a few minutes. Divide dough into four equal parts. Take one part at a time, drizzle small amount of melted butter over top and roll into 12” circle (Laurie uses a small pastry roller for this).
Using a pizza cutter, divide circle into 12 equal parts like a pizza. Roll each section up like crescent roll and place on greased baking pan. Repeat with other three parts.
Let rolls rise for about an hour. Pre-heat oven to 375°F, then bake rolls for about 15 minutes. Brush rolls with melted butter while still warm.
This recipe also makes wonderful cinnamon rolls…..Enjoy !
Yield: Makes 4 dozen
Source: Laurie Furnell