Description
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
- 2 potatoes, peeled and cut into 1 inch cubes
- 1 (.25 ounce) package active dry yeast
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- ⅔ cup white sugar
- ⅔ cup shortening
- 2 eggs
- 1 ½ teaspoons salt
- 6 ½ cups all-purpose flour
- ¼ cup butter, melted
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 9 hrs 40 mins
Servings: 32