Is there a way to substitute liquid milk for dry and potatoes or potato water for instant flakes in this recipe, and what would be the difference in final roll? I have a time-tested family recipe used and passed on to each generation but it has liquid milk, no potato, and I always added extra yeast. Of course done in cloverleaf, there is just nothing else acceptable--tradition. I would like to have another great roll recipe and this one looks good, want to know though about liquid rather than dry ingredients. You may omit the dry milk and replace all of the water with fresh milk that has been scalded and cooled. Fresh boiled potatoes will vary in moisture, determining the exact substitution will need a bit of experimentation. Frank @ KAF.

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