Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon active dry yeast
  • 1/2 cup warm water (110F)
  • 1 tablespoon sugar
  • 1 cup simmering water
  • 1/2 cup butter (melted)
  • 2 tablespoons potato flakes
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 4 -1/2 cups all purpose flour
  • 1/2 cup butter (melted)
  • 2 tablespoons taco seasoning
  • 1/4 cup chopped cilantro
  • 1/3 cup crumbled Cojita cheese (optional)

Instruction

  • Combine the yeast, 1/2 cup warm water, and 1 tablespoon sugar.
  • Stir to dissolve and set aside.
  • Combine the 1 cup simmering water, 1/2 cup melted butter, potato flakes, sugar, and salt.
  • Stir well and cool to lukewarm.
  • Add 1 cup of flour to the potato mixture.
  • Stir until smooth.
  • Add the yeast mixture and beat until the batter is smooth.
  • Gradually add enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl.
  • Place dough in a greased bowl.
  • Turn over to grease the top.
  • Cover and let rise in a warm place until double - 1-1/4 hours.
  • Turn the dough out onto a lightly floured countertop.
  • Divide into 24 equal pieces.
  • Roll each piece into a rope.
  • Tie each rope into a knot.
  • Let rise about 45 minutes, or until doubled.
  • Preheat the oven to 375F.
  • Bake for 20 minutes or until golden brown.
  • Remove from oven.