Colleen's Potato Crescent Rolls Recipe - Allrecipes.com
Colleen's Potato Crescent Rolls Recipe
  • READY IN 9+ hrs

Colleen's Potato Crescent Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 32 rolls Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    9 hrs 40 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jan 09, 2004

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.

 
Most Helpful Critical Review
Aug 23, 2008

Most of my bread recipes use the yeast starter method of mixing water/milk, yeast, sugar and ~1/2C of flour then letting sit overnight in the refrig. I am not sure I would leave raw eggs to sit in this recipe for the 'up to 5 days' mentioned. Not sure that is a good idea.

 
Jul 21, 2006

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!

 
Apr 11, 2003

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!

 
Jan 05, 2008

I made these for Thanksgiving and the result was exactly what I was looking for, a light, fluffy, rich tasting roll. I recommend baking at 375. I scaled the recipe in half so I could do it in my bread machine. I used 1 mashed yukon gold potato, butter flavored shortening (I use butter with a good result as well) and added 2 Tbsp. dry milk powder. Even though I scaled the recipe in half I used an entire packet of yeast. I added the ingredients according to the instructions for my bread machine and ran it on the dough cycle. When it was done I sprayed a 9 x 13 pan with Pam, shaped the dough into balls and put them 4 across in the pan. Covered with plastic wrap and stored in my refrigerator overnight. On Thanksgiving I took the pan out of the refrigerator about 3 hours before I was ready to bake them and put them on my counter covered with a kitchen towel to let them come to room temperature and rise up (they will need at least 3 hours to do this). I brushed the tops with butter once while cooking and again right after removing from the oven. Amazing result! I will make this frequently.

 
Nov 28, 2004

Made these rolls for Thanksgiving 2004. Fabulous. I made the basic dough using my the dough hook on my Kitchen Aid mixer, instead of kneading for 8 minutes & it worked fine. Two potatoes were too many. Recipe should read "enough cooked potato to make one cup." A rolling pin isn't necessary--just pat the dough out with flour-coated fingers. The dough is too soft to cut with a knife--do this instead & it'll work great: take a pizza cutter & roll it in flour, then cut the dough into 16 pieces. Fabulous!

 
Jan 26, 2004

The instructions did not say to cream the shortening and sugar and when I mixed it with everything else, it was really lumpy looking. I just knew I had messed up the whole recipe.I decided to use my mixer for a few minutes on low to blend the liquids and potato together. That worked out real well. I wanted a dinner roll, instead of a sweet type roll, so I reduced the sugar to 1/3 cup. It was definetely the hit of our Thanksgiving dinner this year. These were absolutely the best rolls I have ever made! Incredibly awesome! The recipe is one that I will use from now on.

 
Sep 24, 2003

Very tasty and high risers! The dough is very easy to handle. I would suggest cutting out some of the sugar if you intend to serve them as dinner rolls, but keep it as is if you want to make them into a sweet roll.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 125 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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