"wish I Made More" Yeast/potato/lem-orange Rolls!!

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 48
• 3/4 cup milk, scalded
• 1/3 cup butter
• 1/3 cup sugar
• 1 teaspoon salt
• 1 cup sieved cooked potato
• 1/2 cup orange juice
• 1 tablespoon lemon zest, grated
• 1 (1/4 ounce) package active dry yeast
• 1/4 cup warm water
• 4 1/2-5 1/2 cups flour
• 2 eggs

Recipe

• 1 first 4 ingredients- mix in a large bowl.
• 2 next 3 ingredients- stir into milk mixture.
• 3 set aside to cool to lukewarm.
• 4 soften yeast in warm water.
• 5 add 1 cup flour to cooled milk and beat until smooth.
• 6 add yeast- stir until dissolved.
• 7 add ½ remaining flour.
• 8 (just to remind you - there are 4 ½- 5 ½ cups flour all-together in this recipe).
• 9 add 2 eggs and beat until smooth.
• 10 beat in enough remaining flour to make a soft smooth dough.
• 11 cover, let rise until double- 1 hour.
• 12 stir down and let rise again- 45 minute.
• 13 turn onto a lightly floured surface.
• 14 (you can make 24 large rolls or 48 small rolls - the directions are for the small rolls).
• 15 divide dough into thirds.
• 16 roll out each third to a 9 inch circle- ¼ inch thick.
• 17 brush with melted butter (optional).
• 18 cut circle into 8 wedges.
• 19 roll each wedge up (croissant style).
• 20 place rolls points down on a greased cookie sheet.
• 21 curve to form crescent shape.
• 22 brush with melted butter.
• 23 let rise 30 minute. bake 375 for 18 minutes. cool.
• 24 additional info for oamc (once a month cooking).
• 25 to freeze dough: shape dough as directed. place on a baking sheet and place in freezer. freeze until firm. transfer to a freezer bag. seal, label and freeze.
• 26 to serve: remove from freezer and place on a baking sheet. cover lightly and allow to thaw/rise for about 2 hours. bake as directed.
• 27 you can also freeze the baked rolls. wrap tightly, label and freeze. thaw on counter and reheat as desired.