Posted by: Jonjon | April 18, 2009

Rolls – Potato Crescent Rolls 8.2/10

Rolls – Potato Crescent Rolls 8.2/10
April 18 2009

* 1 potatoes, peeled and cut into 1 inch cubes
* 1/2 (.25 ounce) package active dry yeast 4g
* 3/4 cup warm water (110 degrees F/45 degrees C) 180ml
* 1/3 cup white sugar 65g
* 1/3 cup shortening 70g
* 1 eggs
* 3/4 teaspoon salt 5g
* 3-1/4 cups all-purpose flour 405g
* 2 tablespoons butter, melted 30g

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.

This was a very fragrant loaf. It tasted slightly better when it was warm than when it was cold, as when it was warm, the moist, mushy but strong texture inside the bread was accentuated. The potato really made the inside of this bread very very moist. It was amazing. And the bread had a fragrant sweet flavor, and it smelt very nice after it came out of the oven. But nothing exceptionally delicious about this bread, just surprised by how the soft texture it was.


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