Easy homemade crescent rolls made using mashed potatoes that can be refrigerated for up to 2 days before rolling out and baking!
Make-Ahead Potato Crescent Rolls
- 1 cup milk scalded
- 1 cup hot mashed potatoes can use reconstituted potato flakes
- 2/3 cup butter
- 1/2 cup sugar
- 2 tsp. salt
- 1/2 cup lukewarm water
- 1 1/4-oz envelope yeast or 2-1/4 tsp. yeast
- 2 eggs beaten and brought to room temperature
- 6 cups all-purpose flour
- Scald milk: heat milk in a heavy bottomed pan, stirring constantly, until just starting to bubble around the edges. Pull off heat.
- Pour scalded milk into large bowl (that has a lid that will fit tightly) and add in potatoes, butter, sugar and salt. Stir until all ingredients are melted and dissolved. Set aside to cool to room temperature. Crack the eggs into a separate small bowl and beat with a fork. Set aside to warm to room temperature.
- Stir yeast into lukewarm water, dissolve. Add yeast and eggs to potato mixture in large bowl. Mix well. Be sure to not add anything that's too hot or too cold or you'll hurt the yeast! Add 2 cups of the flour, mix well. Cover and set aside to rest for an hour.
- After 1 hour, add the remaining 4 cups of flour and mix well. Dough will be sticky. Cover with tight fitting lid and put into refrigerator. It can be refrigerated for 6 hours or up to 2 days. Refrigerated dough will be easier to roll out and requires less flour. It will yield more fluffy and lighter rolls. It's also much more convenient because not all the work has to be done in one day!
- When ready to roll, divide dough in half. Roll into a large circle, spread with softened butter and cut into pie shaped triangles. Roll each triangle up into a crescent by starting from the outside of the triangle and rolling in toward the point. Repeat with other half of dough.
- Place crescents on greased jelly roll pans, cover with light cloth and let rise for two hours. Bake at 350º for 17-20 minutes or until golden brown. Enjoy!