Ingredients

The following ingredients have 4 Servings
  • 3 cups unbleached all purpose flour
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 1/4 cup nonfat dry milk
  • 1/3 cup mashed potato flakes
  • 4 tablespoons butter (softened)
  • 1 cup + 2 tablespoons lukewarm water
  • 1 egg
  • 1 tablespoon water

Instruction

  • Add all the dry ingredients to a bowl and whisk together.  Add the butter and water and knead them together by hand or with the dough hook attachment of a stand mixer -- until you have a soft, smooth dough.  
  • Lightly grease a large bowl with a bit of canola oil.  Place the dough in the bowl and cover with a dish towel.  Allow to rise for one hour or until the dough is puffy, but not doubled.
  • Divide the dough in half. Lightly flour a work surface and roll the dough into a 1/4" thick round.
  • Use a pizza cutter to cut the dough in half going from 6 o'clock to 12 o'clock. Then from 9 o'clock to 3 o'clock. Slice the remaining wedges in half again so that you have 8 equal pieces.
  • start with the outer edge and roll the triangles of dough ending with the pointy end. Transfer the roll to a parchment lined baking sheet with the end tucked under the roll. Continue in this manner with the remainder of the rolls. Place them on the baking sheet so that they are spaced about 2" apart.
  • Follow the same technique for the other half of the dough.
  • Cover the rolls with a dish towel and let them rise for another hour.
  • Just before they're done proofing, heat the oven to 350°.