Colleen's Potato Crescent Rolls
By: Colleen Wollenberg
"Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety."
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9 Hrs 40 Min (I did not refrigerate on Thanksgiving 2009)
2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
2/3 cup shortening
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted
Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Monday, January 25, 2010
Tuesday, January 12, 2010
PHOTO COMING SOON!!
Contributed by Karen
Contributed by Karen
1 package crescent rolls
3-4 oz cream cheese, softened
2 green onions, chopped
1 1/2 - 2 cups cooked chicken, cubed
Sliced mushrooms (to liking)
2 cups breadcrumbs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried sage
1/2 cube melted butter
Mix cream cheese, onions, mushrooms and chicken together. Set aside. Mix together breadcrumbs, sage, salt & pepper. Set aside. Separate crescent rolls, scoop chicken mixture onto rolls and roll up (starting at the big end). Dip in melted butter and roll in breadcrumb mixture. Bake on greased cookie sheet, at 350 for 20-25 minutes or until rolls are brown.
- I know that there are other recipes for chicken rolls-ups...some people call them chicken pillows, but this is the one that my Mom uses and therefore is the BEST and the one that I think most of us "Pickett's" like!!
- I like to make chicken & breadcrumb mixture in the morning and then at dinner time roll them up and bake them, but that only happens if my morning/kids/stars align!!
- The mushrooms and green onions can be left out.
- If your chicken mixture looks to "dry" add more cream cheese.
Friday, January 8, 2010
OK...those of you that know the Pickett Girls know how much we love The Pioneer Women (we call her PW, she is going to be my mom's BFF) Anyway, for Christmas we all got her cookbook and these are in it! My family LOVED THEM!!! So I thought I would share!
3 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
2/3 cup shortening
1 cup milk
Preheat oven to 350. Lightly grease 12 muffins cups (no papers). In a large bowl dry ingredients. In another bowl, cream the shortening with the sugar. Add the eggs, beat again. Alternate adding 1/3 of the flour mixture and milk into the creamed mixing well after each addition. Fill the muffin cups 2/3 full. Bake for 20-25 minutes until golden brown. Remove from pan and set aside.
To make the topping:
2 sticks butter
1 1/2 cups sugar
3 tsp ground cinnamon
Melt the butter in a deep bowl. Mix the sugar and cinnamon together. Dip the warm muffin in the butter, covering thoroughly. Then roll in the sugar mixture. Eat while still warm!