These are fiddely to make, but they are really yummy!
1 tsp granulated sugar
1/2 cup warm water
1 x 8g active dry yeast
1 cup milk
3/4 cup butter
1 1/4 cups leftover mashed potatoes
1/2 cup granulated sugar
2 tsp salt
2 cups all purpose flour
2 large eggs, beaten
6 1/2 cups all purpose flour
Stir sugar in warm water – sprinkle yeast over top. Let stand 10 minutes, stir to dissolve yeast. Set aside.
Heat & stir milk, butter, & potato in saucepan until butter melts and mixture is warm. Pour into large bowl and add yeast mixture.
Add next 4 ingredients to mixture and beat until smooth. Cover with greased waxed paper. Let stand in oven with light on and door closed for 2 hours.
Work enough remaining flour into mixture until dough pulls away from sides of bowl. Place in greased bowl, turning once to grease top. Cover with damp tea towel. Let stand in oven with light on and door closed for 1 hour.
Punch dough down and divide into 3 sections.
Roll each section out to a 12″ circle. Cut into 12 wedges (triangles). Roll up each wedge begging at wide end (like a croissant). Place point side down on greased baking sheet about 2 inches apart. Let stand in oven with light on and door closed for 30 minutes.
Bake at 400°F (205°C) for 15 minutes.
Yield: 3 dozen
–Recipe by Kathy D.