Colleen's Potato Crescent Rolls

1. 1

   Put the potatoes in a saucepan and cover them with water. Bring to a boil and cook until tender, about 15 minutes. Drain, let cool, and mash.

2. 2

   In a large bowl, dissolve the yeast in warm water. Let it sit until creamy, about 10 minutes.

3. 3

   When the 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 the dough is stiff yet still pliable. Turn the 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 it, and turn to coat with oil. Cover with plastic wrap and refrigerate for at least 8 hours, and up to 5 days.

4. 4

   Punch down the dough and turn it out onto a lightly floured surface. Divide it into two equal pieces and shape into rounds. Roll each round into a 12-inch circle. Brush generously with melted butter and cut each circle into 16 wedges. Roll the wedges up tightly starting from the wide end. Place them on lightly greased baking sheets with the points underneath and the ends bent to form a crescent. Cover and let rise for 1 hour. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

5. 5

   Bake in the preheated oven for 15 to 20 minutes, or until golden brown.

• Calories 152.91 kcal Moderate
• Protein 3.15 g Low Source
• Carbs 28.9 g Moderate
• Total Fat 2.2 g Low Source
• Saturated Fat 1.16 g Moderate
• Trans Fat 0.16 g High
• Cholesterol 18.54 mg Moderate
• Sodium 14.84 mg Low Source
• Fiber 1.3 g Low Source
• Sugar 8.73 g Moderate
• Added Sugar 0.46 g Low Source
• Calcium 3.34 mg Low Source
• Iron 1.37 mg Low Source
• Potassium 14.32 mg Low Source
• Vitamin A 3.74 mcg_rae Low Source
• Vitamin C 0.02 mg Low Source
• Vitamin D 0.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten