Potato Rolls

From: Raenell Jones

Our dear friend, Raenell, baked up these rolls for us on our first Thanksgiving after Mike and I were married. We have been hooked ever since! In addition to holiday dinners, we often make up a batch of these rolls to enjoy with jam. Or, we make the rolls slightly larger to make sandwiches. Yum!

2 cups warm water (100 – 110 degrees)
2/3 cups dry milk
½ cup softened unsalted butter
1 (1/4 oz.) packet yeast
½ cup white sugar
½ cup potato buds
½ tsp. salt
2 eggs
5-6 cups flour

Mix in order using a standing mixer with a bread hook. Once ingredients are mixed, knead on medium speed for 8-10 minutes. (You know that you have added enough flour when the dough is no longer sticking to the sides of the bowl – as it kneads, you may need to add a tablespoon or two more of flour to keep it from sticking.) Cover dough in a greased bowl for 1 hour. Punch down. Divide into thirds. Roll each section into circles (like a pizza) and brush with melted butter. Cut each third into 12-14 pie shaped wedges with a pizza cutter. Roll each wedge up from wide side to tip. Bend slightly to form a crescent shape. Place point down on cookie sheet. Cover and rise 1-2 hours. Bake 10-15 minutes, until very lightly browned at 350°. Brush with melted butter immediately.