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Potato Crescent Rolls - For Fivecat
Nov. 20th, 2009 11:48 pmPotato Crescent Rolls
2 potatoes, peeled (1 cup cooked)
1 (.25 ounce) package active dry yeast
1-1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar 2/3 cup shortening
2 eggs
1-1/2 teaspoons salt
6-1/2 cups all-purpose flour
1/4 cup butter, melted
Cook and mash potatoes. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and refrigerate at least 8 hours and up to 5 days.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Roll out each round into a 12 inch diameter circle. Brush with lots of butter and cut each circle into 16 wedges. Roll up tightly starting with the large end. Place point side down on lightly greased baking sheets with the ends bent in to form a crescent shape. Cover and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 15 minutes, or until golden brown.
Mix garlic or cinnamon into the butter topping for more variety. Makes 32 rolls
2 potatoes, peeled (1 cup cooked)
1 (.25 ounce) package active dry yeast
1-1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar 2/3 cup shortening
2 eggs
1-1/2 teaspoons salt
6-1/2 cups all-purpose flour
1/4 cup butter, melted
Cook and mash potatoes. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and refrigerate at least 8 hours and up to 5 days.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into rounds. Roll out each round into a 12 inch diameter circle. Brush with lots of butter and cut each circle into 16 wedges. Roll up tightly starting with the large end. Place point side down on lightly greased baking sheets with the ends bent in to form a crescent shape. Cover and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 15 minutes, or until golden brown.
Mix garlic or cinnamon into the butter topping for more variety. Makes 32 rolls
