This was one of the first recipes I discovered when I began cooking. It is probably my favorite find on All Recipes. I’ve made these rolls countless times- for my family, for guests, and sometimes all for myself. I’ll never tire of sinking my teeth into their smooth pillow-like curves, and I love unraveling their layers till I reach the soft, moist center.
They also travel well through open car windows at high speeds. Let’s just say I got hungry on the road and the other car (big family) had the stash of potato rolls. One cell phone call later Dad was maneuvering through freeway traffic in a Bond-like manner to toss a bun through my window. Thank goodness we didn’t lose any to the pavement, although our cars came dangerously close to colliding. But oh, it was worth it!
When I make these potato rolls I always use at least half whole wheat flour, which I like to pretend offsets some of the richness of the butter. They might not be super low-cal, but they are everything a tempting dinner roll should be.
INGREDIENTS
2 potatoes, peeled and cubed (about 2 cups mashed)
1 (.25 ounce) package active dry yeast (2 1/4 tsp.)
1 1/2 cups warm water (leftover cooking water from boiling the potatoes works best)
1/2 cup white sugar
2/3 cup butter
1 1/2 tsp. salt
3 cups white whole wheat flour
DIRECTIONS
1. Place potatoes in a saucepan and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain (reserving the cooking water), cool, and mash.
2. In a large bowl, dissolve yeast in 1 1/2 cups of the warm potato cooking water. Let stand until creamy, about 10 minutes.
3. When yeast is ready, mix in 2 cups mashed potatoes, sugar, butter, 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.
4. 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 let rise in a warm place for several hours until doubled, or refrigerate for 8 hours and up to several days.
5. 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 large circle. Brush generously with melted butter, and cut each circle into 12-16 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.
6. Meanwhile, preheat oven to 350 degrees F (200 degrees C). Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Makes 2-3 dozen rolls.
(Adapted from All Recipes)
Pingback: Thanksgiving Feast | A Hint of HoneyA Hint of Honey
Could these be done in regular roll shape or clover leaf?
Sure!
I love these!