Directions: |
Directions:Boil peeled potatoes and mash. You will need 1 cup of mashed potatoes.
In large bowl dissolve yeast in warm water. IMPORTANT: test temp and get as close to 110º as possible. Let yeast and water mix sit for about 10 minutes until creamy.
When yeast is ready,add and 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. I use a kitchen aid mixer and it handles the flour well, but if your mixer is not powerful enough you may need to stir it in by hand. Dough should be 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 at least 8 hours and up to 5 days.
On day you want to bake rolls, take out of refrigerator. Deflate dough and turn it out onto a lightly floured surface. Divide the dough into 2 equal parts.
For crescent dinner rolls, form the equal parts into rounds. Roll out each round to a 12 " 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. (I often turn oven on to 175º, then turn off once it reaches that temperature and put the pan of rolls in that warm oven to rise. Or I use a portable heater in kitchen near the pans so the air is warm where they are rising).
When risen, bake in preheated oven 375º for about 15 minutes.
For Cinnamon Rolls, roll and shape each equal part into a rectangle. Liberally spread butter on the dough, then sprinkle the cinnamon sugar over it. Roll up the dough. Using a sharp knife, slice it into 1" rolls. Place on lightly greased baking sheets and cover. Let rise 1 hour in warm place (see note in crescent roll instructions). Bake in preheated oven 375º for about 15 minutes. |
This recipe for Potato Crescent Rolls / Cinnamon Rolls is from