Between family friends and coworkers 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
Prep Time
8 hrs 40 mins
Dificult
Medium
Servings
9 hrs 40 mins
Ingredients
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
