Begin the dough by mixing 1 -1/2 cups warm water with 1 packet (2 -1/4 teaspoons) of yeast and little sugar. Set aside till frothy.
Mix shortening, salt, eggs, sugar, yeast mixture, warm mashed potatoes, and flour in a large bowl or stand mixer.
Knead dough on a lightly floured surface until smooth and elastic.
Place dough in lightly oiled bowl, turning dough to coat with oil. This helps to keep the dough from drying out and forming a crust. The dark spot you see in the center is potato skin, only because I am lazy are rarely peel my potatoes. 🙂
Allow dough to rest for about an hour, until double in size. Dough may also be covered and refrigerated before use.
Punch down and divide dough in half. Place half of the dough in a covered bowl or large ziploc bag and refrigerate for another recipe later in the week. Roll out remaining dough into a large circle on a lightly floured surface.
Cut dough into 12 to 16 relatively equal wedges. I’ve found that a pizza cutter works fabulously for this!
Spread each wedge with softened butter then roll from the wide end to the narrow end. Place on a greased baking sheet. I just drizzle mine with Olive oil and spread it out with my fingers.
Allow rolls to rise until double in size, about an hour. Bake at 350 for about 20 minutes until golden brown. Remove from oven and brush tops with melted butter.
Recipe: Home Made Crescent Rolls
- 1 package ( 2 1/4 teaspoons) active dry yeast
- 1 -1/2 cups warm water
- 1 cup unseasoned, lukewarm mashed potatoes
- 2/3 cup sugar
- 2/3 cup shortening
- 2 eggs
- 1 -1/2 teaspoon salt
- 6 to 7 cups flour
- Dissolve yeast in warm water and set aside to activate
- In a mixer combine mashed potatoes, sugar, shortening, eggs, salt and 3 cups of the flour.
- Add yeast mixture
- Continue adding flour to make dough easy to handle.
- Turn dough out on lightly floured surface and kneed until smooth and elastic, about 2 minutes.
- Place dough in greased bowl, turn greased side up.
- Cover and let rise for about an hour, until doubled in size
- Punch down dough and divide in half.
- Reserve half of the dough in a large ziploc bag and place in the refrigerator~ use within 5 days
- Roll half of the dough out into a 14-16 inch circle.
- Cut into 16 wedges.
- Spread each wedge with softened butter and begin rolling the wide end of the dough and roll to the skinny end
- Place on greased baking sheet and allow to rise 1 hour.
- Bake at 350 degrees for 20 minutes – until golden brown.
- Brush tops of cooked rolls with a little bit of melted butter.
Microformatting by hRecipe.