Potato Crescent Rolls Recipe

Mashed potatoes: Adds moisture and a unique flavor to the rolls.

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: Helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Butter: Adds richness and flavor to the rolls.

Salt: Enhances the overall flavor of the rolls.

When dissolving the yeast in warm water, ensure the water is between 105°F and 115°F. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly. This step is crucial for achieving a good rise in your dough.

• mashed potatoes - Substitute with sweet potato puree: Sweet potatoes provide a similar texture and a slightly sweeter flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the rolls denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be activated in water first.

• warm water - Substitute with milk: Milk adds richness and a slightly sweeter flavor to the dough.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the dough.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and provides a similar texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• Allow the potato crescent rolls to cool completely on a wire rack after baking. This prevents condensation from forming, which can make the rolls soggy.
• For short-term storage, place the cooled rolls in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer, you can also wrap each roll individually in plastic wrap to maintain freshness.
• For longer storage, wrap each roll tightly in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date to keep track of freshness.
• To freeze the dough before baking, follow the recipe instructions up to the point of shaping the dough into rolls. Place the shaped dough pieces on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough pieces to a resealable freezer bag, removing as much air as possible before sealing.
• When ready to bake frozen dough, remove the desired number of rolls from the freezer and place them on a greased baking sheet. Cover with a clean kitchen towel and let them thaw and rise in a warm place until doubled in size, which may take 2-3 hours. Bake as directed in the recipe.
• To reheat frozen baked rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for 10-15 minutes or until warmed through. Alternatively, you can microwave individual rolls on a microwave-safe plate for 20-30 seconds, but be cautious as this method may make the rolls slightly chewy.
• For added flavor, brush the reheated rolls with melted butter or sprinkle with a pinch of sea salt before serving. This enhances the taste and gives them a freshly baked feel.

• Preheat your oven to 350°F (175°C). Place the potato crescent rolls on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quick reheat, use a microwave. Place the rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Place the potato crescent rolls in the basket in a single layer. Heat for 3-5 minutes or until they are warmed through and slightly crispy on the outside.

• To reheat on the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the rolls in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warm and slightly crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the potato crescent rolls directly on the rack or on a baking sheet. Heat for 5-10 minutes or until they are warmed through and have a slight crisp on the outside.

• Mixing bowl: To combine and mix the ingredients together.

• Measuring cups: To measure out the mashed potatoes, flour, sugar, and butter accurately.

• Measuring spoons: To measure the salt and yeast precisely.

• Wooden spoon: To stir the ingredients until smooth.

• Electric mixer: To beat the mixture until smooth, if preferred over a wooden spoon.

• Floured surface: To knead the dough and prevent it from sticking.

• Dough scraper: To help divide the dough into pieces.

• Greased bowl: To place the dough in for rising.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough rises.

• Baking sheet: To place the shaped rolls on for baking.

• Pastry brush: To grease the baking sheet or to brush melted butter on the rolls if desired.

• Oven: To bake the rolls to golden perfection.

• Wire racks: To cool the rolls after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use instant yeast: Substitute active dry yeast with instant yeast to skip the proofing step.

Microwave mashed potatoes: Use the microwave to quickly heat and mash potatoes, saving time.

Preheat oven early: Start preheating the oven while the dough is rising to save time.

Use a stand mixer: Knead the dough with a stand mixer to reduce manual effort and time.