Colleen's Potato Crescent Rolls

    11 hours

    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.

    281 people made this

    Serves: 32 

    • 2 potatoes, peeled and cut into 1 inch cubes
    • 7 g active dry yeast
    • 355 ml warm water (110 degrees F/45 degrees C)
    • 135 g white sugar
    • 135 g shortening
    • 2 eggs
    • 1 1/2 teaspoons salt
    • 810 g all-purpose flour
    • 55 g butter, melted

    Prep:30min  ›  Cook:30min  ›  Extra time:10hr rising  ›  Ready in:11hr 

    1. Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
    2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    3. 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.
    4. 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).
    5. Bake in preheated oven for 15 to 20 minutes, or until golden brown.

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    Reviews in English (246)


    Folks, you can add this wonderful recipe to your breakmaker repertoire! After mashing and measuring the potatoes, I cut all the ingredients in half, put everything in the breadmaker and processed on the "dough" cycle. I did use one full tablespoon of yeast as per my machine manufacturer's recommendations, and I exchanged whole wheat flour for half of the flour, and the rolls were soft and delicious. I've made these twice, and I find that I need to cover them loosely with foil before I put them in the oven, and remove the foil about a minute before they're done so they brown nicely. Otherwise they were darkening too fast. My family loves these.  -  18 Aug 2003  (Review from Allrecipes US | Canada)


    I just sampled one of these from the oven; yes I burned my tongue but it was so worth it. I've been baking rolls for 30 years and these rolls top any I've ever baked. The texture is melt in your mouth and the taste is old fashioned and delicious. Except for supplementing the potatoes with potato flakes, I followed the recipe exactly. I made a dozen big fluffy crescents and then a dozen & a half cinnamon rolls from the rest of the dough, using a brown sugar, cinnamon, and pecan filling and topping them with a powdered sugar glaze flavored with maple. These are a perfect 10!  -  21 Jul 2006  (Review from Allrecipes US | Canada)


    This is a TREMENDOUS bread dough recipie! I didn't have baking potatoes on hand, so I made a cup of instant potatoes, and it was just as wonderful! I even used this as a basic bread recipie instead of making rolls, and it was great. I didn't let it rise in the fridge as specified, I let it rise in a warm place until it doubled--I was too impatient for it to rise overnight or for days! It is nice to know you can make it ahead, though. It is very kid-friendly--my kids had fun rolling up the crescent shapes, and they loved the soft rolls after they were cooked. Thanks, Colleen, for a wonderful recipie!  -  24 Nov 2001  (Review from Allrecipes US | Canada)