Wednesday, January 9, 2008

Featherlight Rolls

1 TB dry yeast
1 TB sugar
1/3 cup hot, but don’t kill it, tap water
1 cup boiled milk
½ cup sugar
1 cube margarine
½ tsp salt
½ cup instant mashed potatoes
3 eggs, beaten
3 – 4 cups flour (or more until it feels like play dough)

Combine first 3 ingredients and set aside to let rise, Boil milk and add to the next 4 ingredients,stir and cool to room temperature. Add yeast mixture and stir well. Add 3 beaten eggs into mixture,Add flour and knead it until it is smooth. Put into a greased bowl, cover and refrigerate overnight. (if you start this early in the morning you can just let it rise for 4 hours or so in a warm place)

Take out the dough next morning and let it sit for 2 hours,Cut dough in half and roll out on surface with flour until about 14 to 16 inches in diameter each. Use pizza cutter and cut into 14 to 16 pieces

Starting with the outside end roll up into croissant and place onto greased cookie sheet. Let it rise again for 4 to 5 hours and bake at 325 for 8 to 10 minutes or until golden brown.

Brush with melted butter (after baking)

courtesy of Julie T

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