This is a make ahead recipe. The dough needs to rest in the refrigerator for at least eight hours and up to three days. If you would like to cut the recipe in half, use just over 1 tsp. of yeast.
2 potatoes, peeled and cubed
1 .25 oz package active dry yeast (2 1/4 tsp)
1 1/2 cups warm water, 110°
2/3 cup sugar
2/3 cup shortening
2 extra large eggs
1 1/2 tsp salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted
1. Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash. Measure out 1 cup and reserve the rest for another use.
2. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 3 days.
4. When ready to bake, punch the dough to deflate, and turn it out onto a lightly floured surface. Divide the dough into four equal pieces, and form into rounds. Roll out each round into a 12 inch circle. Brush generously with melted butter, and cut each circle into 8 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400°.
5. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Brush with more melted butter and serve warm.