betsy’s famous dinner rolls

5 from 1 vote
Prep Time: 30 minutes
Rise Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8


  • 3 cups milk
  • 1.5 tbsp yeast
  • 3/4 cup sugar
  • 1 cup instant potato flakes
  • 3/4 cup butter flavored Crisco
  • 4 eggs large
  • 1 tbsp salt
  • 7.5 cups all-purpose flour
  • 1/2 cup butter softened


  • 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.


  • Finish rolls with melted butter and flaky sea salt.


Calories: 886kcal | Carbohydrates: 119g | Protein: 19g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 123mg | Sodium: 1041mg | Potassium: 386mg | Fiber: 4g | Sugar: 24g | Vitamin A: 622IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 6mg