COLLEEN'S POTATO CRESCENT ROLLS

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Colleen's Potato Crescent Rolls image

Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.

Provided by Colleen Wollenberg

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 9h40m

Yield 32

Number Of Ingredients 9

2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
⅔ cup shortening
2 eggs
1 ½ teaspoons salt
6 ½ cups all-purpose flour
¼ cup butter, melted

Steps:

  • Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • When yeast is ready, 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, 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.
  • 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 to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 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 400 degrees F (200 degrees C).
  • Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 125.1 mg, Sugar 4.4 g

sixpiece
sixpiece75@aol.com

These potato crescent rolls were amazing! They were so easy to make and they tasted even better than I expected. I will definitely be making them again soon.


MD NAYEM MOLLICK
mollick-m15@gmail.com

I thought these potato crescent rolls were just okay. The dough was a bit too dense and the filling was a bit bland.


Nay Carrz
n-carrz@hotmail.com

These potato crescent rolls were delicious! The dough was flaky and the filling was creamy and flavorful. I will definitely be making them again.


Gideon Antwi
g.a10@yahoo.com

I've made these potato crescent rolls several times now and they're always a hit. They're so easy to make and they taste great.


Caleb Gorman
g-c@hotmail.com

These potato crescent rolls were a bit of a disappointment. The dough was tough and the filling was bland.


Eleanor Summerton
summerton_eleanor@gmail.com

I'm not a huge fan of potato crescent rolls, but I thought I'd give these a try. I'm glad I did because they were actually really good! The dough is flaky and the filling is creamy and flavorful.


Disciple Jonez
d@aol.com

These potato crescent rolls were a hit with my family! They're so easy to make and they taste delicious. I will definitely be making them again.