Ingredients Jump to Instructions ↓

  1. 1/4 cup water

  2. 1 1/4 cups milk

  3. 1/4 cup instant potato flakes

  4. 2/3 cup butter or margarine, melted

  5. 1/2 cup granulated sugar

  6. 1 1/2 teaspoons salt

  7. 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons 1/2 cup warm water

  8. 2 large eggs, beaten

  9. 7 cups all-purpose or bread flour

  10. 2 tablespoons butter or margarine, melted, for brushing

Instructions Jump to Ingredients ↑

  1. Grease a large mixing bowl and a baking sheet; set aside. In a small saucepan, bring 1/4 cup water and milk to a boil; remove from heat and pour into a large mixing bowl. Add instant potato flakes and mix until blended. Stir in 2/3 cup butter, sugar and salt. Cool to lukewarm. Soften yeast in 1/2 cup warm water (110° to 115°F / 45°C) and add to the potato mixture. Mix in eggs and flour to make a soft dough. Turn over onto a floured surface and knead for 10 minutes or until smooth and elastic. Place in greased bowl, turning dough with greased side up. Cover with plastic wrap and refrigerate for 1 hour. Shape dough into round balls, about 2-inches in diameter and place on baking sheet, 2-inches apart. Brush with remaining melted butter and let rise in a warm place for 1 hour. Meanwhile, preheat oven to 400°F (205°C). Bake for 15 to 20 minutes or until golden. Remove from oven and cool on a wire rack.


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