Jen, taught me how to make these rolls years ago. They are sooooo good. We make them for Easter, Thanksgiving, Christmas, trips, etc. We also made them for each other when we had our babies. When our kids were little we made small ones for very small hands. Now that my kids are older I make them large so we can use them for sandwiches.
1 c or weight according to box potato flakes
3/4 c or 150 g granulated sugar
3/4 c or 5 oz or 145 g shortening OR 3/4 c or 6 oz or 170 g butter, softened
1 tbsp or 18 g salt
1 1/2 tbsp dried yeast (Red Star Rapid Rise is my favorite)
(Dissolve in 1/4 c warm water & 1/2 tsp sugar)
4 room temperature large eggs
3 c or 24 oz warm milk
8 c or 34 oz or 960 g flour
DIRECTIONS
3/4 c or 150 g granulated sugar
3/4 c or 5 oz or 145 g shortening OR 3/4 c or 6 oz or 170 g butter, softened
1 tbsp or 18 g salt
1 1/2 tbsp dried yeast (Red Star Rapid Rise is my favorite)
(Dissolve in 1/4 c warm water & 1/2 tsp sugar)
4 room temperature large eggs
3 c or 24 oz warm milk
8 c or 34 oz or 960 g flour
(Approximate. Dough will not pull away completely from bowl)
DIRECTIONS
Mix ingredients in large bowl or mixer.
Let dough rise until double.
Divide in half.
Roll out then fold over (it should look like a long and narrow rectangle), cut into 1" strips with pizza cutter, twist and tie in a knot.
Let rise for 2-3 hours.
Bake at 375 degrees for 15 minutes.
Tip: Use the same recipe for cinnamon rolls and make rolls from one half and cinnamon rolls from the other.
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