Y'all (sorry, I shouldn't really use that word when I'll soon be referencing the great New England King Arthur Flour), this recipe is so good.
Who makes these?! Not me! - My husband! We buy flour (King Arthur to be exact) in huge bulk, and this is one great reason why.
There's a few tweaks that Aaron makes to the recipe that I wanted to share before you dive in!
- As far as we can tell, salted or unsalted butter hasn't made a difference. Someone smarter than I may be able to weigh more into that!
- He uses regular (whole) milk instead of dry milk.
- He hasn't added in the potato flakes yet! We will have to try that some time, but man - I can't imagine how they could get any better than they already are!!
We use our fabulous 6 quart Kitchen Aid Mixer to knead everything together!
PRO TIP (ππNah, just something he figured out) Use a pizza cutter to slice your dough into sixteen equal portions.
Sprinkle a little flour on these babies before you cook them to look all fancy.
Have that butter ready for when they pop right out of the oven!
Thanks, King Arthur Flour for always being the MVPS in baking!
Find the recipe HERE.
xoxo,
Lizzy π
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