Potato Crescent Rolls

Ever since we got back from Amish Country, I have been craving homemade bread. So, I decided to give these a try. I am so glad I did! These are easy to make, and Alex would agree that these rolls are the best bread item I have ever made. I can't say enough about them, you'll just have to give it a try. I adapted this recipe from this one on allrecipes.com.

Photo Credit: http://allrecipes.com/Cook/Photo.aspx?photoID=226480

Potato Crescent Rolls

1 cup mashed potatoes (made either from scratch or from instant potato flakes)
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 butter
2 eggs
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted

1. Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash. (I used instant mashed potato flakes, and just omitted the butter/margarine that they generally call for).
2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. When yeast is ready, mix in 1 cup mashed potatoes, sugar, butter, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, 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 for at least 8 hours, and up to 5 days.
4. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into four equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 8 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 350 degrees F.
5. Bake in preheated oven for 15 to 20 minutes, or until golden brown.


Amy's Rating: 10/10
Alex's Rating: 9/10