Colleen's Potato Crescent Rolls

Colleen's Potato Crescent Rolls

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"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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9 h 40 m servings 174 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 125 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 285 Ratings

Most helpful positive review

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 proces...

Most helpful critical review

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...

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Least positive

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 proces...

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...

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 in...

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 to...

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 m...

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 us...

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 the...

This recipe turned out great for me and it is so easy to tweak. I had to watch them in the oven closely because they can brown too much on the bottom if you are not watching. I made dinner rolls...

Dinner roll nirvana. Light, tender, buttery, moist, yeasty little mouthfuls of deliciousness. The one and only recommendation I would make is to cut the sugar if you're looking for a dinner roll...

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