from Bernard Clayton’s New Complete Book of Breads

Ingredients:

1/2 cup potato, mashed

1 package dry yeast

1/4 cup warm water (105-115 F)

1 egg, room temperature

1/4 cup sugar

1/2 cup milk, room temp

1/3 cup (5/8+ stick) unsalted butter

1/2 teaspoon salt

3 to 3 1/2 cups flour

to brush: 4 tablespoons (1/2 stick) salted butter

Mix all ingredients, adding final flour 1/2 cup at a time until a thick batter is formed and you need to switch from the paddle to a dough hook.  Keep adding 1/2 cup of flour whilst kneading for 8 minutes until the dough cleans the sides of the bowl.

First Rising:  1 hour (put in warm spot 80-85 F)

Shaping:  I split the dough in half, roll two 16” circles, and divide each circle into 8 wedges with a pastry (pizza) cutter.  I then roll the wedges from the widest part of the triangle down to the point to create a traditional crescent shape.  You may use any shape that suits your fancy, however.

Second Rising:  45 minutes from when you start shaping, basting the rolls with melted, salted butter at the beginning of the rising process.

Baking:   400 F 12-16mins, or until golden brown on cookie sheets.  I prefer to line my sheets with silpats in order to prevent over-browning on the bottom of the rolls.