2 cups warm water
2/3 cup dry milk
1/2 cup butter
1 tbsp yeast
1/2 cup sugar
1/2 cup instant dry potatoes
1 ½ tsp salt
2 eggs
4 cups flour, add 1 more cup if needed
Mix all ingredients in the order as stated. Knead the dough for about 8 minutes and leave it to rise. Deflate the dough by punching down on it.
Divide into two parts. Roll each piece into a 16" circle and brush with softened butter.
Cut each circle into 12-18 triangles. Roll up each triangle, starting from the wide end. Place on a greased baking sheet with the triangle’s top point face down.
If freezing, cover with plastic wrap and freeze until hard before transferring to a plastic bag. Remove from the freezer and place on a greased baking sheet 3-4 hours before baking.
If baking immediately, let the rolls rise again before baking.
Bake at 350 degrees until golden brown, for about 10 min. Brush tops with butter if desired and serve.
Sugar: 4g
:
Calcium: 26mg
Calories: 103kcal
Carbohydrates: 15g
Cholesterol: 18mg
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 62mg
Protein: 3g
Saturated Fat: 2g
Sodium: 112mg
Vitamin A: 114IU
Vitamin C: 1mg
