3 cups milk (1 1/2 c)
1 1/2 T yeast (2.25 t)
3/4 cup sugar (6 T)
1 cup instant potatoes (1/2 c)
3/4 cup butter flavored Crisco (6 T)
4 large eggs (2)
1 tablespoon salt (1 1/2 t)
7 1/2 cups flour ( 3 3/4 c)
1. To warm the milk, microwave the milk for a few minutes. Milk should be warm, not boiling. Pour milk into a bowl of a stander mixer with yeast and sugar and let sit for 10 minutes. Add the remaining ingredients, mixing well after each addition: potato flakes, Crisco, eggs, salt, and flour.
2. Add additional flour if needed until dough pulls away from the sides of the bowl.
3. Grease a large mixing bowl. Turn the dough into the bowl and cover with a clean dish towel. Set in a warm place and rise until doubled in size.
4. Separate dough in half (unless using half recipe). Rolling a rectangular shape, and spread softened butter across the entire surface. Fold the dough in half, from the top to meet at the bottom.
5. Using a pizza cutter, cut into 3/4 inch strips. Take each strip and twist and tie into a knot. Place each roll on a baking sheet lined with parchment paper and cover with a clean dish towel.
6. Repeat with the other half of the dough. Let rise for up to 3 hours or until rolls are puffy.
7. Bake at 370 degrees F on the bottom rack until the bottoms are light brown, about 10 minutes. Finish with melted butter and flaky sea salt.
