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.
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)