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My review
Colleen's Potato Crescent Rolls
Colleen Wollenberg
"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."
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Ingredients
9 h 40 m servings 174 calsOriginal recipe yields 32 servings (32 rolls)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 174 calories; 6.3 g fat; 26 g carbohydrates; 3.3 g protein; 15 mg cholesterol; 125 mg sodium. Full nutrition
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Reviews
Read all reviews 246297 Ratings
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Most helpful positive review
8/18/2003
Folks, you can add this wonderful recipe to your breakmaker repertoire! After mashing and measuring the potatoes, I cut all the ingredients in half, put everything in the breadmaker and proces...
Most helpful critical review
8/23/2008
Most of my bread recipes use the yeast starter method of mixing water/milk, yeast, sugar and ~1/2C of flour then letting sit overnight in the refrig. I am not sure I would leave raw eggs to sit...
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8/18/2003
Folks, you can add this wonderful recipe to your breakmaker repertoire! After mashing and measuring the potatoes, I cut all the ingredients in half, put everything in the breadmaker and proces...
7/21/2006
I just sampled one of these from the oven; yes I burned my tongue but it was so worth it. I've been baking rolls for 30 years and these rolls top any I've ever baked. The texture is melt in your...
11/24/2001
This is a TREMENDOUS bread dough recipie! I didn't have baking potatoes on hand, so I made a cup of instant potatoes, and it was just as wonderful! I even used this as a basic bread recipie in...
11/28/2004
Made these rolls for Thanksgiving 2004. Fabulous. I made the basic dough using my the dough hook on my Kitchen Aid mixer, instead of kneading for 8 minutes & it worked fine. Two potatoes were to...
11/24/2006
I made these for Thanksgiving and the result was exactly what I was looking for, a light, fluffy, rich tasting roll. I recommend baking at 375. I scaled the recipe in half so I could do it in m...
11/30/2003
The instructions did not say to cream the shortening and sugar and when I mixed it with everything else, it was really lumpy looking. I just knew I had messed up the whole recipe.I decided to us...
12/2/2002
Very tasty and high risers! The dough is very easy to handle. I would suggest cutting out some of the sugar if you intend to serve them as dinner rolls, but keep it as is if you want to make the...
2/1/2007
This recipe turned out great for me and it is so easy to tweak. I had to watch them in the oven closely because they can brown too much on the bottom if you are not watching. I made dinner rolls...