- 3 C. milk
- 3/4 C. sugar
- 3/4 C. butter
- 1 C. potato flakes
- 1 Tbsp. salt
- 4 eggs room temperature
- 1 Tbsp. instant yeast
- 7-8 C. flour
- 1/2 C. butter very soft
- In a small sauce pan add milk over medium heat. You want to scald the milk, not boil it. So when little bubbles and foam begins to form around the edge of the pan (a “skin” might also form on the top) then remove from heat.
- In a stand mixer or large bowl. Add sugar, butter, potato flakes and salt. Add scalded milk once removed from heat and stir well. Let cool to luke warm, about 120-125 degrees if you have a candy thermometer. You don’t want this to be too hot when you add your yeast!
- Add yeast and then eggs and stir again. Add in flour a little at a time, only add as much flour as you need! Different brands of flour make it so the amount will vary. The dough will be very loose and may look shaggy, this is okay! My batter is still fairly sticky at this stage. I add more flour later if I need to.
- Cover the bowl with a towel and let rise for 1 hour.
- Push down and divide into 3 sections. (See photos above.) One section at a time, roll out into a circle like a pizza on a floured surface. Try to get your dough fairly thin like 1/4 of an inch. Slather on some of the super soft butter on top! This will help make the layers even more delicious. Cut like a pizza into 12 pieces and then roll up each slice starting at the wide end (where the crust of the pizza would be) to ward the point to form your crescent. Place on a greased cookie sheet. Continue until all three sections of dough have been formed. I used about 1 1/2 cookie sheets!
- Let rise again until doubled in size (about an hour). Bake in a 350 degree preheated oven for 15-20 minutes. I butter my rolls with about 5 minutes left of baking!
Adapted from Oh Sweet Basil who introduced me to this incredible, to die for recipe.