I tried to make these last Thanksgiving and the dough was so stiff I couldn't work with it (others have had the same problem it seems) so abandoned it for a more rustic lean roll recipe. I decided to try them again this year, but I approached it a bit differently. I'm at a vacation home where we don't have a stand mixer. I started with all of the potato flakes and one cup of flour along with all the other ingredients (I did heat the milk and egg a bit to take the chill off). I mixed this up into a thick batter-like consistency, then slowly added flour until it all came together, then I kneaded it on the board, adding flour until it was the right consistency (I ended up using roughly 2 ½ cups of flour). I made two batches and let them ferment overnight in the refrigerator. The dough was a little sticky out of the fridge the next morning, but a little flour or butter and they were easy to shape and proof. They were absolutely delicious and a huge hit at the table!

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