The Dough Boy and The Insinkerator

Here's the deal, If you are intersted in making a "crescent roll" for Thanksgiving that is predictably good, quick, and expected, I suggest that you find the dough boy in the refridgerated section.

If you are more interested in making your sister jealous, getting your mother-in-law's approval (well, that's never a given, but this could certainly help), and creating a bit of a "frenzy" (if they are focused on your spectacular rolls, they may not be so focused on your wine consumption), then here is the answer:
Potato Crescent Rolls, from scratch.

It's not as easy as it sounds, and I have no problem admitting this.

Here is my thought process on why I tried this particular recipe:

"I think I'll make something very Thanksgiving relevant, and try a new technique!"

I've made my fair share of cinnamon rolls, but this was my first real attempt at non-bread machine yeast bread. And, bonus!, I get to use the kneading function on my new food processor! 

So here's what ensued: 

• I found the perfect recipe, and made my list.
• I checked my pantry items, and it appears I just need the potatoes, and shortening. I don't make a habit of baking with shortening, but I was afraid to improvise with butter the first time making this recipe.
• Next, I go to the store, come home, and get into the recipe with the determination of an Iron Chef.
• First, peel, cut, boil, drain, mash, cool potatoes. Easy peasy!
• Next, mix active dry yeast packet with 1 1/2 cups warm (110 degree) water. Cool, I get to use my candy thermometer! Turns out 110 degrees is just the hottest my tap water will get, so it worked out perfectly.
• Next. Add potatoes, eggs, salt, sugar, shortening, and 3 cups of the flour.
• At this point I'm really getting it going in the food processor, and it seems to be combining quite nicely.
• Next, add additional 3 1/2 cups of flour, 1/2 cup at a time. Huh. I get about 1 1/2 cups out of my canister, and realize, I'm out of flour. Well, it's probably not THAT big of a deal.
• In fact, there is no room in that processor for an ounce more of flour (goupy dough is actually seeping out of the processer in areas I didn't know it could ). So I knead it for the outlined 8 minutes, then oil a nice large bowl, and put the "dough" into the bowl to rise for the next 8 hours.
• I re-read the instructions, and the dough is supposed to be in the shape of a large ball, and stiff but managable. Huh. My "dough" has turned into a big BLOB that is nowhere near stiff, or a ball shape. Now here is where I panic. Is it too late to save?  Baking is a science, and I don't know if you can re-knead dough without creating too much gluten, etc.... I get online to some bakery 911 website trying to find out what will happen to this blob, and I find nothing.
• I did not just make possibly the biggest mess ever in my kitchen, and go to all of this trouble, just to have it be another garbage disposal disaster. (It was so "gummy" it may have actually destroyed the "insinkerator" anyway).
• So I rush back to the store to get more flour. At this point it feels a little like putting a bandaid on a gunshot wound, but it's my last chance. Oh, and I'm sure I looked really nice at the store-- flour in my hair, dough on my pants (why did I wear black pants?), and moving like a crazy banchi. There goes that food nut job, Laurie.
• Ok so I run home, add two cups of flour to the dough, and knead again to make it look like the instructions say it should. I wait 8 hours. I pull the dough out, and it has doubled in size! I followed the remaining instructions, and SUCCESS!

Morals of the story:

1. Check your pantry items and amounts before starting this recipe.

2. Don't use an 11 cup food processer for this particular recipe, use your stand mixer.

3. Make the dough a couple of days in advance, so you have plenty of time to

            A. Clean your kitchen

            B. Lower your blood pressure

            C. Go find that dough boy at the store, in the event that your "insinkerator"
                ate your rolls. 


Potato Crescent Rolls:

Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 9 Hrs 40 Min
Servings:  Yields 32 rolls

Ingredients

• 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
• 2 eggs
• 1 1/2 teaspoons salt
• 6 1/2 cups all-purpose flour
• 1/4 cup butter, melted

Directions

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.

 Bon Appettit!

In honor of Veteran's Day, I would like to dedicate this week's blog to all of the men and women, including my husband Mark, who have selflessly served our country to protect the freedems we enjoy each day. God bless.