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Author Notes: The name references the largest county in Maine, which is known for its potatoes. They're more rolls than biscuits, but the name was my grandmother's, so the name stays. She made these nearly every weekend, but it took me a long time to perfect the recipe. —motease
Makes 48 biscuits
cups whole milk
tablespoons sugar, white granulated
cup butter, unsalted
cup shortening, vegetable
teaspoons yeast, active dry
large eggs, slightly beaten
cups flour, all purpose
teaspoons salt, Diamond kosher
cup potato flakes
tablespoons butter, unsalted - melted for brushing
- Melt the butter and shortening. Add milk, water, and sugar and heat to ~110°F. Whisk in yeast and let sit till bubbly and foamy.
- While yeast is sitting, whisk together flour, potato flakes and salt. Once yeast has proofed, add eggs and yeast mixture to flour and mix until dough comes together.
- Turn dough out onto lightly floured board and knead dough until smooth and satiny, 5-10 minutes. Place dough in a greased bowl, cover with plastic wrap and let rise until double, roughly 90 minutes.
- Butter a 9x13" baking pan. Turn the dough out and punch down. Knead until smooth (should be fairly quick), and pat into a rectangle, roughly 10x12". Using a bench knife, cut 48 rolls (8 cuts on one side, six on the shorter side). Arrange in baking dish. Brush rolls with melted butter, cover with plastic wrap and let rise for 1-1 1/2 hours until almost doubled.
- Preheat oven to 375°F. Bake rolls 30 minutes, turning the pan once halfway through baking to ensure even browning.
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