Ingredients
YEAST MIXTURE:
- 1/2 cup warm water (about 100-110°F)
- 1 Tbs sugar
- 2 Tbs active dry or instant dry yeast
MILK MIXTURE:
- 2 1/2 cups milk scalded
- 1/2 cup shortening
- 1/2 cup butter a 4 oz square
- 1/2 cup dry potato flakes
- 1/2 cup sugar
- 4 tsp salt
DOUGH:
- 8 1/2 cups all-purpose flour
- 5 eggs
- 1/4 cup butter melted
Method
YEAST MIXTURE:
- In a large 16oz cup or bowl, mix yeast mixture ingredients together. Set aside to proof (will begin to rise and bubble and takes about 5 minutes).
MILK MIXTURE:
- In a microwave safe bowl or dish, heat milk in the microwave (2-3 minutes). Make sure it does not boil.
- Once scalded, pour into stand mixer fitted with bread hook attachment. Add shortening and butter. Mix until fats are soft/melted.
- Next, add salt, sugar and potato flakes.
- If mixture is still hot to the touch, allow it to cool until warm. If milk mixture is warmer than 110°F it will kill the yeast.
DOUGH:
- Once milk mixture has cooled slightly add yeast mixture.
- Add half the flour and 3 eggs. Mix until all dry ingredients have been incorporated. Scrap sides.
- Add a half of the remaining flour with the last 2 eggs. Blend until dry ingredients are mostly incorporated. Scrap sides.
- Add remaining flour. Knead until incorporated and scrap sides. Knead for an additional 1-2 minutes on medium speed. Dough will be very soft and slightly sticky.
- Leave dough in bowl. Cover with plastic wrap or a damp cloth. Let rise until doubled in size.
- Once doubled, sprinkle top with flour and punch dough down. Let rise again until ALMOST doubled in size.
- Preheat oven to 350°F. Prepare two 9x13 pans by spraying with pan spray.
- On a well-floured surface using a rolling pin, carefully roll out dough to 1/2 inch thick. Cut 3 inch circles (I like to use a small IKEA kids cup). You should get about 36 circles.
- Carefully baste one side of the dough circle with melted butter than fold buttered sides together to form a half circle.
- Place folded rolls in 3 rows of 6 rolls (18 rolls per pan).
- Bake at 350°F for about 20-22 minutes or until rolls are evenly golden brown and cooked through.
Notes
Due to the nature of ovens and how much each oven can vary, bake time may need to be adjusted depending on your oven.
If using a convection oven, adjust temperature and bake time accordingly.
If desired, use excess dough for cinnamon rolls or reroll and make additional rolls. The texture of the rolls using excess dough will be slightly more dense due to additional mixing after proofing. They'll still taste delicious but will be a little more dense.