Potato rolls at Great Grandma’s house – nothing better. These rolls are hidden by Grandma and Grandpa because with 21 grandkids or great grandkids running around and 17 adults (or more) these rolls disappear immediately. They are amazing, and I can guarantee they are on the top of the list of food people look forward to when walking into a family gathering. I made these for the first time, and they definitely rival my other bread machine rolls. After making this batch, Abby downed five with dinner. I am always tempted to do the same, but I try and refrain. A highlight is Thanksgiving evening when the leftover turkey makes its way back to the table, and we tear apart these rolls and add a slice of cheddar cheese and the turkey to make a little mini-sandwich. These rolls are best fresh, so if you aren’t going to eat them the day you make them, just wrap them up and stick them in the freezer. Pull them out to defrost the day you want them.
Potato Crescent Rolls for Bread Machine (makes 24 rolls)
1/3 cup mashed potatoes (freshly made or leftover)
1/2 cup butter (melted) + more for brushing on
1 1/3 cups milk
1/3 cups sugar
1 1/3 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
4 cups bread flour
1 package of 2 1/4 tsp rapid or bread machine yeast
1. Combine together mashed potatoes, melted butter, milk and egg. Heat in microwave for 25 seconds. Add to bread machine.
2. In a separate bowl, mix together sugar, salt, baking powder, baking soda and flour. Once mixed add on top of wet ingredients in bread machine.
3. Add yeast on top of dry ingredients.
4. Put the bread machine on dough cycle and push start. After finished, let the dough rise a bit in the machine.
5. You can refrigerate this dough overnight. If you do, allow the dough to get to room temperature before moving on to the next step.
7. Cover loosely and let rise for about an hour or until double in size.
8. Bake at 350 for 9-12 minutes or until golden brown.