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Colleen's Potato Crescent Rolls
Colleen's Potato Crescent Rolls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
580 minutes
Plan ahead for fluffy rolls - chill dough for 8 hours for easy same-day prep!
Ingredients:
  • 2 potatoes, peeled and cut into 1 inch cubes
  • 1 (.25 ounce) package active dry yeast
  • 1.5 cups warm water (110 degrees F/45 degrees C)
  • 0.66666668653488 cup white sugar
  • 0.66666668653488 cup shortening
  • 2 eggs
  • 1.5 teaspoons salt
  • 6.5 cups all-purpose flour
  • 0.25 cup butter, melted
Instructions:
  • In a saucepan, cover the potatoes with water and bring to a boil. Cook until tender, for about 15 minutes. Drain, let cool, and then mash them.
  • In a large bowl, mix yeast with warm water until creamy. Allow to stand for approximately 10 minutes until creamy.
  • Combine the yeast with 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Gradually add the remaining flour in 1/2 cup increments until the dough is firm yet flexible. Knead the dough on a lightly floured surface until smooth and elastic, approximately 8 minutes. Place the dough in a large bowl coated with oil, cover with plastic wrap, and refrigerate for at least 8 hours, or up to 5 days.
  • Gently press down on the dough and transfer it to a lightly floured surface. Divide the dough into two equal portions and shape them into rounds. Roll out each round into a 12-inch circle. Brush the circles generously with melted butter and then cut each one into 16 wedges. Roll up each wedge tightly, starting from the wide end. Place the rolls on lightly greased baking sheets with the pointed end down and the edges curved to form crescents. Cover and allow them to rise for 1 hour. While they're rising, preheat the oven to 400 degrees F (200 degrees C).
  • Bake until golden brown in a preheated oven for 15 to 20 minutes.

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