This has been my favorite basic white roll recipe for a few years now. The evaporated milk and potato flakes give them a little something extra and people are always asking for the recipe. I usually just form them into balls and make regular dinner rolls, but this time I made them into crescents, just for fun. They are amazing warm from the oven with butter and homemade jam!
Yummy White Rolls
2 Tbsp SAF instant yeast
1 1/2 cups warm water
1/2 cup potato flakes
1 12oz can evaporated milk
1/2 cup oil
1 Tbsp salt
1/2 cup sugar
2 eggs
5 cups of flour (approximately)
1 1/2 cups warm water
1/2 cup potato flakes
1 12oz can evaporated milk
1/2 cup oil
1 Tbsp salt
1/2 cup sugar
2 eggs
5 cups of flour (approximately)
Mix yeast, water, potato flakes, milk, oil, salt, sugar, eggs, and 2 cups of the flour. Beat till smooth. Add remaining flour to make a soft dough. Form into rolls and place on greased cookie sheets. Let rise till doubled, about 30 minutes. Bake at 350 for about 12-15 minutes or till light golden brown. Brush tops with butter while still hot.
Notes:
-This also makes wonderful cinnamon rolls, just increase the sugar to 3/4 cup.
-This also makes wonderful cinnamon rolls, just increase the sugar to 3/4 cup.
On your Yummy white rolls, how much evaporated milk do you use. Another question is that I use yeast from a jar. (Quick rising) Should I reduce the amount of yeast to 1 T. 1/2 t. for this?
Nope, I use instant yeast as well.