3 cups hot milk
3/4 cup sugar
1-1/2 cubes real, unsalted butter (3/4 cup)
1 cup dehydrated potato flakes or pearls
1 Tbl. salt
4 eggs
1 Tbl. yeast
7 cups flour
1/3 cup additional butter, softened--for shaping rolls
In a large saucepan over medium heat, heat the milk until it begins to steam--almost to boiling point, but don't let it boil. Remove from heat and add the sugar, butter, dehydrated potato flakes, and salt. Stir thoroughly with a wooden spoon and then allow to cool until it is lukewarm.
Pour mixture in a large mixer bowl and begin mixing on low to allow it to cool faster. The addition of the eggs will cool it even further. When it is warm enough for the yeast (but not hot enough to kill the yeast), add the yeast and continue mixing. With dough hooks attached, add the flour a cup-at-a-time and mix slowly. This will be a sticky dough, not a firm bread dough. No need to knead it! Cover the bowl and let it rise at room temperature for an hour.
With floured hands, press mixture down and divide it into 6 parts.
For knotted rolls: take one of the mounds and roll it into a rectangular-shape on a floured counter. Smooth softened butter over half the rectangle and fold the other half over the butter. Press slightly to seal. With a pizza cutter, cut dough into 1" wide strips. Pick up one strip at a time and tie into a knot. Place on stone or greased baking pan to allow to rise. Continue shaping each roll. Cover rolls with a towel and allow to rise until almost doubled and ready to bake. Bake at 350 degrees on the middle rack until golden 15-20 min. Brush with more softened butter to serve!
For croissant-type twists: take one of the mounds and roll it into a large, flat circle on a floured counter. Smooth softened butter over the circle. Roll out another circle to the same size and place it on top of the first buttered circle. With a pizza cutter, cut into small wedges. Roll up each wedge, starting with the large end. Place on stone or greased baking sheet to rise until almost doubled and ready to bake. Bake at 350 degrees on the middle rack until golden 15-20 min. Brush with more softened butter to serve!
For Parker House-type pull-apart rolls: take one of the mounds and roll it into a rectangle about 12"x6". Use a pizza cutter and slice rectangle into 1-1/2" strips. Roll up each strip and place in buttered casserole-type pan with tall edges, about 1" apart. Allow to rise. Bake at 350 degrees for 15-20 min. Brush with melted butter to serve.