12/21/2015 Crescent Rolls
Recipe Courtesy of Cindy Schumacher
1 pkg. active dry yeast
1½ cups warm water
1 cup unseasoned lukewarm mashed potatoes
2/3 cup sugar
2/3 cup shortening
1½ tsp. salt
6 to 7 cups all-purpose flour
Dissolve yeast in warm water in large bowl.
Stir in potatoes, sugar, shortening, eggs, salt, and 3 cups of the flour.
Beat until smooth. Mix in enough flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
Punch down dough; divide into 4 equal parts.
Roll ¼ into a 12 inch circle on floured surface. Spread with softened margarine or butter.
Cut into 16 wedges for small rolls, 12 for larger.
Roll up tightly, beginning at rounded edges, stretching dough as it is rolled.
Place rolls with points underneath on greased cookie sheet; curve slightly.
Brush with margarine or butter. Let rise 1 hour.
Heat oven to 400 degrees. Bake 15 minutes. These freeze well.