- 1 potato, peeled and cut into 1-inch cubes
- ¾ cup warm water
- ⅓ cup shortening
- 1 egg
- 3-¼ cup all-purpose flour
- ⅓ cup sugar
- ¾ tsp salt
- 1 package active dry yeast
- 2 tbsp butter, melted
ingredients
directions
1. Place potato in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash. |
2. Measure wet ingredients (except melted butter) into bread pan followed by dry ingredients (before adding yeast, remember to dig a small hole in the flour so that the yeast doesn't prematurely come into contact with the liquids). Select SWEET-DOUGH cycle. |
3. After dough cycle completes, remove dough from bread pan and place into a lightly oiled bowl and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days. |
4. Deflate the dough, and turn it out onto a lightly floured surface. Roll dough out 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. |
5. Bake in preheated oven for 15 to 20 minutes, or until golden brown. |
