I was poking around on Foodgawker (more about that site later . . .) when I came across a picture of these fantabulous looking crescent rolls. I clicked over to the host blog and discovered Not So Humble Pie, a fun food blog run by a stay-at-home mom here in Seattle. Go Seattle moms!! I browsed the oh so yummy pictures for a bit before deciding that I HAD to use my leftover mashed potatoes in Mother Humble's Potato Roll recipe.
I'd made a crackly crusted hard roll for my own Thanksgiving Day feast, so I was ready for something soft and tender and finely textured. This recipe makes an enriched dough, full of butter, eggs and milk. I'll refer you to NSHP's blog for the recipe, adding the caveat that if you are using leftover mashed potatoes with salt already in them, you will want to reduce or eliminate the amount of salt in the recipe. As you can see, my rolls came out with a beautiful golden-brown exterior and a nice crumb. Though you can't see the taste, I can assure you they are delicious.
The recipe makes a large batch of dough, so I baked up half of it and put the other half in the freezer for a later date. I'm afraid it won't be too much later, since every set of fingers in the house has been reaching for these soft, flavorful rolls. Wonderful dipped in soup, so good warm, delightful with homemade raspberry jam, these rolls are a winner!