Grandma edith’s ice box rolls

Directions: watch the youtube video

Pre-heat oven to 400° In a large mixing bowl, heat the 2 cups of water; use a cooking thermometer to make sure the water is not too hot... that can kill the yeast! Too cold and it won't work properly! Let stand 10 minutes until foamy. (Hot water from the tap is usually okay!)

Slowly add flour, potato flakes, eggs, sugar and butter... stir with spatula until a nice sticky dough forms and the liquid is absorbed. Brush the top of the dough with butter. Cover with plastic wrap or a dish towel and place on top of your pre-heating oven for about 15-20 minutes or until the dough has risen to the top of the bowl.

Flour a clean countertop or cutting board and flour your hands. Butter the individual muffin cavities to make the rolls release easier, but if you have non-stick muffin pans it may not be necessary. Pour the dough from the bowl onto the floured surface. Then work the flour into the dough to make the dough easier to handle. You don't have to kneed the dough very much. Pull a small 1' to 1 1/2" ball of dough and work/roll into a ball... then flatten the ball and pull from the sides back into a ball, trapping some air. Place into muffin sheet and add another 2 dough balls so there are 3 (or four if ya like) dough balls in each spot.

Once the two pans are full, brush the balls with butter =P ...it's so they brown nicely!

(At this point you may also cover the rolls in plastic wrap and put into the "ice box" and make them later or even the next day!)

Now place the muffin sheets in a warm spot to let them rise again. About 5 - 10 minutes.

Place rolls into the oven... oven times can vary but it can be as quick as 8 minutes to 16 minutes... check often. When the rolls are golden brown on top, they are ready to go!

As you pull them from the oven, use a knife to flip them into your serving basket, and for any additional rolls, use the knife to pop them onto their side to prevent the bottoms from burning. Enjoy!