Refrigerator Crescent Rolls - Potato

Refrigerator Roll Dough – Potato Crescent Rolls

1 package active dry yeast

1½ cups warm water (105-115 degrees)

1 cup unseasoned lukewarm mashed potatoes

2/3 cup sugar

2/3 cup shortening

2 eggs

1½ teaspoons salt

6-7 cups all-purpose flour

Dissolve yeast in warm water in large bowl with about a teaspoon of sugar.  Watch to make sure the yeast is active.  Stir together mashed potatoes, sugar, shortening, eggs, and salt.  Beat until smooth then combine with the yeast/water and beat well.  Beat in 3 cups of flour.  Mix in enough remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface; lightly knead until smooth and elastic, about 5-10 minutes.  Place in greased bowl; turn greased side up.  Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Roll ¼ of dough into 12-inch circle on floured surface.  Spread with melted butter.  Cut into 16 wedges (they will be quite narrow – 12 is less narrow).  Roll up tightly, beginning at rounded edges, stretching dough as it is rolled both width-wise and lengthwise.  Place rolls with tip points underneath on greased cookie sheet; curve slightly.  Brush with melted butter.  Let rise 1 hour.  Heat oven to 400 degrees.  Bake 15 minutes, until golden brown.