2 Cups Warm Water - (Barely warm if you are refrigerating dough overnight.)
1 1/2 Tablespoons yeast (use only 2 Tb. if doubling recipe.)
2/3 Cup Sugar
2 teaspoons Salt
1/2 Cup **Salted Butter - Melted
1 Cup Mashed Potatoes or 1 Cup Instant Potatoes hydrated (steps way down below)
We prefer Idahoan Original Mashed Potatoes, as that seems to provide the most ideal and consistent hydration for the recipe.
(Added a screenshot of the mashed potatoes below)
2 Eggs
7 Cups Unbleached AP Flour (I use King Arthur Unbleached All Purpose Flour if you can find it. If not use another Unbleached AP Flour)
Steps Part 1
Hydrate Mashed potato flakes by adding 2/3 Cup VERY HOT water and 1/2 Cup Potato Flakes. Nothing else.
Let hydrate while you make the rest. You may need a little more water. (Don’t get fancy and try to add dairy/butter into the flakes, only water)
Take 1/2 cup of warm water (from the 2 cups) and add yeast and a little sugar to it and let it grow for a bit.
Combine eggs and sugar
Mix everything else in except for flour.
Add 2 cups flour, 2 more, then last three if your mixer will take it. If not knead it in.
Let rise about 1/2 hr. then refrigerate dough in large oiled bowl/covered container.
Check every 1/2 hr to punch dough down for about 2 hours (until dough is very cold).
Cover and let sit overnight.
Steps Part 2
(About an hour before baking)
Take dough out, shape into balls or crescents
(I made 4 pizza circles, cut them into 8ths, and then roll them up for crescents. Mom suggests making 2, and cutting them into 16ths)
Let rise until dough becomes somewhat room-temperature.
Bake 375 degrees about 15-20min or until golden brown.
