Colleen's Potato Crescent Rolls

Recipe View Boil the Potatoes (Prep Time: 2 minutes, Cook Time: 15 minutes): Place the cubed potatoes in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat and simmer until tender, about 15 minutes. Drain the potatoes thoroughly, let them cool slightly, and then mash until smooth. Set aside 1 cup of mashed potatoes for the dough; reserve any remaining for another use.

Recipe View Activate the Yeast (Prep Time: 5 minutes, Stand Time: 10 minutes): In a large mixing bowl, dissolve the active dry yeast in warm water. Let stand for about 10 minutes, or until the mixture becomes foamy and creamy – this indicates that the yeast is active and ready to work its magic.

Recipe View Combine Wet and Dry Ingredients (Prep Time: 10 minutes, Knead Time: 8 minutes): To the yeast mixture, add 1 cup of the mashed potatoes, sugar, shortening, eggs, and salt. Mix well to combine. Gradually add 3 cups of flour, mixing until just combined. Then, add the remaining flour, 1/2 cup at a time, until the dough comes together and is stiff but still pliable. Turn the dough out onto a lightly floured surface and knead for about 8 minutes, or until smooth and elastic.

Recipe View First Rise (Prep Time: 5 minutes, Rise Time: Minimum 8 hours): Lightly oil a large bowl. Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 5 days. This slow, cold fermentation develops incredible flavor in the rolls.

Recipe View Shape the Rolls (Prep Time: 15 minutes): Once chilled, deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form each into a round. Roll out each round to a 12-inch circle. Brush the entire surface of each circle generously with melted butter. Using a sharp knife or pizza cutter, cut each circle into 16 wedges.

Recipe View Second Rise (Prep Time: 10 minutes, Rise Time: 1 hour): Starting with the large end of each wedge, roll it up tightly towards the point. Place the rolls on lightly greased baking sheets with the points underneath. Gently bend the ends of each roll to form a crescent shape. Cover the baking sheets with a clean kitchen towel and let the rolls rise in a warm place for about 1 hour, or until they have almost doubled in size.

Recipe View Bake (Prep Time: 5 minutes, Bake Time: 15-20 minutes): While the rolls are rising, preheat your oven to 400 degrees F (200 degrees C). Once the rolls have risen, bake them in the preheated oven for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.