Tuesday, February 11, 2020

Unsuspecting Potential Potato Roll Eating Eaters

These rolls are sneaky. They look like crescent rolls - but they aren't. Bronwyn was fooled, she was all excited then took a bite... nah... not so much her thing. But she's wrong, you see, Maybe they aren't crescent rolls but they are amazing potato rolls. Potatoes? Oh my goodness yes. You can make instant mashed potatoes and probably should, instead, I didn't find my plan package until 2 days later, so I used the leftover garlic mashed potatoes I made a few days earlier. I smooshed it through a little strainer not to get the lumps or the skins.
These rolls were actually really fluffy and delicious - and made of heavy... potatoes - crazy right? They baked up beautifully. I'm learning the beauty of the several rises of the yeast dough. Let that yeast do its job, let it rise and rise. The funny thing is - you don't taste the potato - at all. Why is it in there- I have no earthly clue - but it works and I'm not about to mess with something that works.
This recipe makes a LOT - I did a half a recipe and oh mama were there rolls everywhere. These would be perfect for a holiday with lots of unsuspecting potential potato roll eating eaters out there. What? Clearly the holidays have gotten to me. Ok... make them, eat them, love them.

Potato Rolls
1 Tablespoon yeast
1 1/2 cups warm water
2/3 cup sugar
2 teaspoons salt
2/3 cup melted butter (10 1/2 Tablespoons)
2 eggs, (room temp)
1 cup prepared mashed potatoes (without salt)
Up to 7 1/2 cups flour

1. Dissolve yeast in warm water and sugar, about 10 minutes.
2. Then add salt, butter, eggs, and mashed potatoes. Mix well.
3. Add the flour, one cup at a time, kneading well in between. You may need anywhere from 6 1/2 to 7 1/2 cups. Don’t add too much flour. Knead for several minutes, until the dough no longer sticks to the side of the bowl and is smooth and elastic.
4. Cover and let rise, 1 hour.
5. Then on a countertop dusted with flour, dump dough out. Divide dough in half. Roll each half into a large circle. Using a pizza cutter, cut the dough like a pizza into 16 triangles. (So with both circles of dough you will have a total of 32 triangles). From the outside in, roll up the dough into a crescent shape. Lay on a greased cookie sheet and cover with a clean dishtowel.
6. Let rise for 1-2 hours or until doubled in size.
7. Bake at 400 degrees for 12-15 min. Remove when tops are golden brown.
Makes 32 rolls.

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