Friday, January 16, 2009

Crescent Potato Puff Rolls

WARNING: this makes 5-6 doz. so you should half it unless you are feeding an army.

4 c. warm water
1 c. powdered milk
1 c. shortening
2 c. mashed potato flakes
4 T. SAF yeast (instant rise yeast)
1 c. sugar
4 eggs, beaten
2 T. salt
8-11 c. flour

Mix all ingredients except flour in mixer until just barely mixed together. I start with one cup at a time (using a dough hook now) and wait for it to BARELY start to pull away from the sides of the bowl and let knead for 5 minutes. Let rise until double in size. Roll out in chunks to a circle and use a pizza cutter and cut like a pizza. Roll up to shape of crescent roll. Place on greased cookie sheet. Let rise again. Bake at 325 for 18-20 minutes. When they come out of the oven, brush them with melted butter (you can flavor the butter with whatever you like…Italian seasoning, garlic salt, parmesan cheese, etc…in this picture I used butter, garlic salt and parmesan cheese.)

BIG TIP: DO NOT OVER FLOUR! The trick is not adding too much flour AND not over cooking them. So, only add enough flour so that the dough is barely beginning to pull away from the sides of the bowl. After it has risen and you pull the dough out to roll... it will be super sticky. Just flour up then. The extra flour that's on your hands and on the table will add just enough flour to make these perfect. Many times I only set my oven to 325 and barely cook them for 18 minutes. It really depends on altitude and stuff like that (I think). If the tops are becoming golden brown pull them out. If the tops are cooked and the inside isn't... next time lower your oven temp. Seems complicated, but once you get it right they are TO DIE FOR!... perfectly moist and SUPER SOFT!!!

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