Buttery Potato Crescent Rolls

By: Chef Erin Henry

Makes 32

1 ½ cups cool mashed potatoes

2 tsp instant yeast

1 ½ cups warm water

⅔ cup sugar

⅔ cup soft butter

2 eggs

1 tsp salt

6 ½ cups all-purpose flour

¼ cup melted butter

In a large bowl, dissolve yeast in warm water. 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 let rise for 1 hour.

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 a parchment-lined baking sheet 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.

Bake in preheated oven for 15 to 18 minutes, or until golden brown.



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