COLLEEN'S POTATO CRESCENT ROLLS
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
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
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Billy Fitzgerald
[email protected]I'm not sure what I did wrong, but my rolls didn't turn out as flaky as I expected. They were still tasty, but not as good as I hoped.
Sharon Hasselbaink
[email protected]These rolls are a great addition to any brunch menu. They're also perfect for a quick and easy lunch or dinner.
Griffin Muthomi
[email protected]I've tried other potato crescent roll recipes, but this one is by far the best. The rolls are always light and fluffy, and the potato filling is creamy and flavorful.
Umer Tarazi
[email protected]These rolls are a little time-consuming to make, but they're worth the effort. They're so delicious and everyone will love them.
Lesego Thamae
[email protected]I love the versatility of these rolls. I've made them with different types of potatoes, cheeses, and herbs, and they're always delicious.
Rabeya Bagum
[email protected]I'm not a very experienced cook, but these rolls were easy to make and turned out great. I'm definitely going to make them again.
Matey Valchev
[email protected]These rolls are a great way to use up leftover mashed potatoes. I always have some on hand, so it's nice to have a recipe that uses them up.
Marian Williams
[email protected]I'm not a huge fan of potatoes, but these rolls were surprisingly good. The potato filling was light and fluffy, and the crescent roll dough was perfectly flaky.
Amir Sufyan
[email protected]These rolls are always a crowd-pleaser. I've made them for potlucks, picnics, and even Thanksgiving dinner, and they're always a hit.
David Berka
[email protected]I love how easy these rolls are to make. I can have them ready in no time, even on a busy weeknight.
miss sizuka
[email protected]These rolls were delicious! The potato filling was creamy and flavorful, and the crescent roll dough was flaky and golden brown.
MERA ISHQ
[email protected]I've been making these potato crescent rolls for years and they're always a favorite. They're perfect for any occasion, from a casual brunch to a holiday dinner.
LA CL
[email protected]These potato crescent rolls were a hit at my last party! They were so easy to make and everyone loved them.