During this season, we are featuring holiday memories from some of our staff women and pastor’s wives, along with their favorite recipes. Enjoy!

November and December are my favorite months of the year. They bring so many things our way…the end of our harvest season and with that, gratefulness for God’s provision. Cooler weather and hot chai tea from the Broadway Brew. Pulling out the Christmas decorations and sitting by a crackling fire. Celebrating the birth of our Savior.

One other thing I LOVE about this season is getting to spend lots of time in my kitchen. My happy place. It brings me so much joy to cook for my precious family. I come from and now belong to a family full of incredible cooks. When I think back on my holiday memories, these women come to mind. And in those memories are the dishes they are known for. Granny Smith’s AMAZING buttermilk chess pie. Grandmommy’s famous chicken goulash and dressing. (Don’t let “goulash” keep you away, that dish is heaven!) California Grammy’s rich and creamy chocolate delight. Granny Curry’s buttery pound cake. My mom’s stacked beef enchiladas with a fried egg on top. My mother-in-law’s “to die for” scalloped potatoes. Oh my, this is making me hungry!

These women and these dishes are part of my most cherished holiday memories, and since I’ve been married, I’ve been searching for the recipe that one day I might be known for. The recipe everyone secretly hopes I bring to all the family gatherings. The recipe that my grandchildren will one day pass down to their children and be a part of Curry holidays long after I’m gone.

And y’all, six years of searching and I’m pretty sure I’ve found it! The BEST homemade rolls you’ll ever eat and they are surprisingly easy to make. They are heavenly and Melt. In. Your. Mouth. I’ve made them for three holiday events now and everyone loves them. My nephew Brett eats at least 10, no joke.

Do your taste buds a favor and make these rolls! Your family will thank you, I promise. Blessings from my table to yours, and I hope that you create many fun and lasting memories this holiday season.

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The BEST Potato Rolls

INGREDIENTS:
3/4 Cup Sugar
1 1/2 Sticks (3/4 Cup) Land O’Lakes Unsalted Butter
3 Cups Scalded Milk* instructions below
1 Cup Potato Flakes
1 Tablespoon Salt
4 Eggs
1 Tablespoon Instant Yeast or 2 Tablespoons Regular Yeast (I use instant)
6 1/2 Cups Flour
*1/3 cup additional butter, softened

DIRECTIONS:
Heat a medium sauce pan over medium heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk “skin” on top. Remove from heat and add the sugar, butter, potato flakes and salt. Stir thoroughly and allow to cool to lukewarm.

Add the yeast, stir and then add the eggs, stirring until they are mixed in.
Place the flour in a large bowl. Pour the milk mixture in and stir until the dough has come together, but is still soft. This is not like a bread dough. It is a slightly sticky dough.

Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 2 parts.

Roll out one portion at a time to 1/2″ thick and butter 1/2 of dough with a few pats of butter. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1″ wide strips. Pick up one strip at a time and tie into knots. Place on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size.

Bake at 350 until golden brown (14-20 min)

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Amber Curry is the Administrative Assistant to the Executive Pastor of Harvest Christian Fellowship. She’s married to her favorite farmer, Bryan, and they have adorable twin boys, Elliott and Samuel.