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Potato Crescent Rolls
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• 2 potatoes, p eeled and
cut into 1 inch cubes
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• 1 (.25 o unce) package
active dry yeast
• 1 1/2 cups w arm w ater (110 degrees F/45 d eg rees C )
• 2/3 cup w hite sugar
• 2/3 cup shortening
• 2 eggs
• 1 1 / 2 teaspoons salt
• 6 1/2 cups all-p u rp o se flour
• 1/4 cup butter, m elted
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P lace p o tato es in a saucepan, and co v er w ith w ater.
B ring to a boil, and co o k until tender, about 15 m inutes.
D rain, cool, and m ash.
2 . In a large bow l, disso lv e y east in w arm w ater. L et stand
until cream y, ab o u t 10 m inutes.
3 . W hen yeast is ready, m ix in 1 cu p m ashed potatoes,
sugar, shortening, eggs, salt, and 3 cups flour. S tir in the
rem aining flour, 1/2 cu p at a tim e, until dough has becom e
stiff but still p liable. T u rn dough out onto a lightly floured
surface, and k n ead until sm ooth and elastic, ab o u t 8
m inutes. L ightly oil a large bow l, place the dough in the
bow l, and turn to coat w ith oil. C o v er w ith plastic w rap, and
refrigerate fo r at least 8 hours, and up to 5 days.
4 . D eflate the d ough, and turn it o ut onto a lightly floured
surface. D ivide the d o u g h in to tw o equal pieces, and form
into rounds. R oll o u t each ro u n d to a 12 inch circle. B rush
generously w ith m elted butter, and cut each circle into 16
w edges. Roll w edges up tightly, starting w ith the large end.
Place on lightly g reased baking sheets w ith the points
underneath, and the ends bent to form a crescen t shape.
C over, and let rise fo r 1 hour. M eanw hile, preh eat oven to
4 0 0 degrees F (2 0 0 d eg rees C).
5 . B ake in p reh eated oven for 15 to 20 m inutes, o r until
golden brow n.
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Habanero and jalapeno peppers give it a nice slow
bum that will delight your tastebuds!"
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Ingredients
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• 12 eggs
• 1 jalap e n o pepper, m inced
• 1 h a b a n e ro p e p p e rs,
seeded and m inced
• 1/4 cup m ayonnaise
• 1 teaspoon y ello w m ustard
• 1 / 8 teaspoon p ap rik a
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P lace the eg g s into a saucepan in a single layer, an d fill
w ith w ater to c o v er the eg g s by at least 1 inch. B ring the
w ater to a boil o v e r high heat. C over, and rem o v e from the
heat; let the eg g s stand in the h o t w ater fo r 15 m inutes.
P o u r out the h o t w ater, then cool the eggs u n d er co ld
running w ater in the sink. Peel.
2 . C ut the co o led eg g s in h a lf lengthw ise. R em ove the
yolks, and place them into a m ixing bow l along w ith the
jalap en o , habanero, m ayonnaise, and m ustard; m ash to
g eth er until sm ooth. T ran sfer the y o lk m ixture to a pastry
bag, and d eco rativ ely squeeze into the w hite halves.
S prinkle w ith p ap rik a to garnish.
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