• Add 3 cups milk to a large glass measuring cup or bowl. Heat milk over low heat on the stove or microwave the milk for about 5 minutes. Milk should be warm, not boiling. Pour warm milk into a bowl of a stand mixer followed by the remaining ingredients, mixing well after each addition:1 ½ teaspoon  yeast, ¾ cup sugar, 1 cup instant potato flakes, ¾ cup butter flavored Crisco, 4 large eggs, 1 tablespoon salt, and 7 ½ cups flour.
• Add additional flour if needed until the dough pulls away from the sides of the bowl.
• Grease a large mixing bowl. Turn the dough into the bowl and cover with a clean dish towel. Set in a warm place to rise for an hour or double in size.
• Separate dough in half. Taking half, roll into a rectangular shape, and spread ½ softened butter across the entire surface. Fold the dough in half, from the top to meet at the bottom.
• Using a pizza cutter, cut into ¾ inch strips. Take each strip and twist and tie into a knot. Place each roll on a baking sheet lined with parchment paper and cover with a clean dish towel.
• Repeat with the other half of the dough. Let rise for up to 3 hours or until the rolls are puffy.
• Bake at 370° F on the bottom rack until the bottoms are light brown, about 10 minutes.

SERVING SUGGESTION

• Finish rolls with melted butter and flaky sea salt.