Potato Knot Rolls

I had a request today for the recipe to Potato Knot Rolls.  During Thanksgiving they go especially well with cran-raspberry butter.  This is Jill's recipe and they are so yummy.

3 cups milk, scalded
1 stick butter
1 c potato flakes
3/4 c sugar
1/4 c crisco
1 T salt
1 1/2 T yeast
1/4 c warm water
pinch of sugar
4 beaten eggs
8 cups flour

Microwave milk for 5-7 minutes on high to scald.  Add to hot milk, the butter, potato flakes, sugar, crisco and salt.  Let cool slightly.  Put yeast in warm water with a pinch of sugar and let work for 5 minutes.  When milk texture is cooled down a little, add; yeast, eggs, and half the flour.  Beat well.  Add remaining flour and knead until smooth but slightly sticky.  let rise for 1 hour.  Shape into rolls, raise 1 more hour.  Bake 375 for 11-12 minutes or until lightly browned.

Knotting the rolls: Roll out half the dough into a rectangle.  I try to get about a size 14x6.  Brush the top with softened or melted butter, making sure to stay within one or two inches from the sides.  Fold in thirds, long ends overlapping in the middle.  Pinch closed all the way around.  Roll out again into a rectangle trying for the same size.  Cut strips of 1 inch with floured hands gently criss cross dough as if you were tying a shoe lace and tuck the end under.

Hot Pockets:  Using the same rectangular shape as above, butter the dough leaving the sides clean.  Cut with pizza cutter 5 inch strips across and then cut those in half.  Fill with cheese and ham.  Fold over the top and seal the edges.  Poke a couple holes for steam to escape.  This is also good with pizza sauce, mozzarella and pepperoni.  Bake until golden brown.

Cinnamon Rolls:  Roll half the dough in rectangle.  Butter staying away from edges.  Sprinkle with your favorite combination of brown sugar or white sugar cinnamon and raisins if you like.  I like ground cardamom sprinkled in mine.  Roll very tightly and pinch closed.  Cut 2-3 inches  and place on grease pan.  Let rise 30-45 minutes and bake 375 11-15 minutes or until golden brown.  Frost with light glaze while still warm.

Jill taught us to use an extra large stainless steel bowl to mix this dough in.  And use a strong whisk to mix in the first 4 cups of flour.  Then use a strong spoon for the next 3 cups and the last cup pour on the counter top and knead in by hand for a few minutes.  Never exceed 8 cups.   The dough may tend to be a bit sticky.