Potato Crescent Rolls - #BreadBakers

This month, the Bread Bakers are celebrating the humble potato. I love adding potatoes to my dough. It makes the resulting bread so tender and soft. I have had some King Arthur cinnamon rolls that use potatoes on my to-bake list for years at this point. I fully planned on making them for this event but I ended up going the savoury route. No regrets. These crescent rolls were easy to make and tasted great. 

Be sure to scroll down to see what the other bakers whipped up!

Potato Crescent Rolls

Ingredients

Dough

420 grams (3 1/2 cups) flour

1/2 cup potato flakes

1 tablespoon sugar

2 teaspoons instant yeast

1 1/2 teaspoons salt 

2 eggs

1/2 cup milk

1/2 cup water*

1/4 cup oil 

Topping

4 tablespoons butter, melted

Directions 

Mix all the dough ingredients together. You want the dough to be soft and tacky (not sticky) so when adding the water, add just enough to form a tacky dough. You might need less or more depending on your flour and climate.  I needed a bit less. 

When the dough is smooth and cohesive, place it in an oiled bowl, cover and bulk ferment in the refrigerator overnight or at room temperature until doubled. 

Line a half-sheet pan with parchment paper. 

When the dough is ready, divide it into two halves. Roll each piece into a 9" to 10" circle. Lightly brush with some of the melted butter. 

Divide each circle into 9 equal pieces. I found the easiest way to do this equally was to first divide the circle into 3 equal pieces and then divide each of those pieces into 3. 

Take each triangle and flatten it some more, stretching the triangle out. I preferred the crescent rolls that I made from these flatter, stretched-out triangles to the triangles left as is. I got more turns and a more defined roll. I stretched the triangles to be about 6 to 7 inches long with the shortest side being about 4 inches or so long. 

Starting with the shortest side of each triangle, roll up the dough. Place your rolls on your prepared baking sheet with the tips tucked under the roll. Curve the rolls to form a crescent shape. 

Allow all your rolls to proof for about 25 to 35 minutes or until puffy. 

Before the rolls are ready, preheat the oven to 350 F. 

Bake the risen rolls for 15 minutes, remove them from the oven and brush with melted butter. Bake for another 5 minutes or until golden. 

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Potato Biscuits from Palatable Pastime
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawa Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Spanish-Style Barley - CIC

It's the 20th again so it's time for another Crazy Ingredient Challenge! This month's winning ingredients are barley and salsa. Not too crazy but definitely not two items that you see together often. I always have lofty plans for CIC and then suddenly, it's a couple days before the 20th and I start grabbing all the ideas and choosing the easiest one. Casseroles, burritos, salads, slow cooker dishes. All were tossed in favour of this simple Spanish-style side. Usually with the Spanish style rice, you are chopping onions and garlic and tomatoes and peppers but since we're using salsa, you can skip all of that. Easy peasy and tasty!

I'm a sucker for corn so I stirred some in. Carrots, beans, and peas asked to join the party so I grudgingly let them in. I don't dislike carrots and green beans but green peas are not my friends. When I was a little girl, I convinced myself that they gave me a headache. I could look at a can of green peas and my head would immediately start hurting. I can't even tell you how I made the association between my headaches and green peas but I did. I think I was just looking for a food to hate? Or I just hadn't found the true trigger for my migraines? I do eat them now if they're on my plate but I'd prefer if they weren't. I really can't tell you if it's a flavour thing. Adult Kelly is just siding with her younger self.

Spanish Style Barley

Ingredients

1 tablespoon oil 

1 cup pearl barley

1 cup prepared salsa

2 1/2 cups water

salt to taste

1 cup frozen vegetables

Directions

Heat the oil in a medium saucepan. When oil is hot, stir in the barley. Stir occasionally until barley is toasted - about five minutes. Make sure it doesn't burn!

Add the salsa, water, and salt to taste. You could also use stock but I preferred to use water since the salsa had a bit of salt in it.

Bring to a boil then allow to simmer covered for about 40 minutes. When all the liquid is almost absorbed, stir in the frozen vegetables. Cover and cook until the vegetables are heated through. Barley is ready when it's tender but still has a bit of a chew. If your barley still isn't tender, add a little bit of water and continue cooking.

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