Sunday, August 29, 2010
1 cup mashed potatoes (leftovers are great from the week before or you can use instant)
1 Tbs. yeast
2/3 cup oil or melted butter
1 1/2 tsp. salt
1 1/2 cups warm water (not too hot, not too cold)
2/3 cup sugar or honey
6-7 cups flour (you can mix in 1/2 whole wheat flour if you want)
With the help of that handy stand mixer, equipped with a dough hook, add the potatoes, yeast, oil, sugar, salt, warm water, eggs and 3 cups of flour. Turn mixer onto its lowest setting and let it combine all the ingredients. Slowly add one cup of flour at a time, waiting for each cup to get thoroughly mixed, until the dough starts to pull away from the sides. Do NOT add too much flour. You want a soft dough.
Cover with a towel and let double or place in fridge to rest overnight. Divide dough into 4 small balls. On a floured (or greased) surface roll dough out into a large circle. Spread melted butter over the dough. Using a pizza slicer, cut the dough in half, then in half again then into 3rds, creating 12 triangles. Roll each one into a crescent shaped roll and place on a greased cookie sheet. Cover with a towel and let raise until doubled in size. Bake in a 350 degree oven for 20-25 minutes. Spread hot rolls with melted butter and serve.