Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm.
Add the yeast and let sit for 1 minute and then whisk in the eggs and zest
Add 6 cups of the flour and stir until the dough has come together, but is still soft, you may need to add an extra 1/2 cup, but reserve the last 1/2 cup for heavily flouring the counter and dough when it's time to roll them out. This is not like a bread dough. It is a slightly sticky dough.
Let dough rise for one hour.
Push down and divide dough into 3 parts.
Flour your counter and the top of the dough.
Roll out to 1/2" thick and butter 1/2 of dough.
Fold the dough over and cut into 1" wide strips.
Tie into knots and place on cookie sheet.
Let rise for 1-2 hours more.
Bake at 350 until golden brown, (14-20 min)
Mix together, all of the ingredients until a thicker glaze forms.
Once rolls have cooled slightly glaze them!
To scald milk just heat over a medium low temperature until foam appears around the edges and the top of the milk begins to form a skin. Remove from the stove and proceed.Store at room temperature, in an airtight container for 2-3 days.
Amount Per Serving (1 g)
Calories 244Calories from Fat 81
% Daily Value*
Saturated Fat 5g31%
Polyunsaturated Fat 3g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 300 + Back to School Recipes Every Kid Loves