Colleen's Potato Crescent Rolls

Colleen's Potato Crescent Rolls

234

"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."

Ingredients

9 h 40 m servings 174 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
  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, 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.
  4. 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).
  5. 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.
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Reviews

234
  1. 283 Ratings

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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...

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...

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...