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Best Potato stuffed crescent bread rolls stuffed with Nutella. It is buttery,rich and super soft.
Cuisine American
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 20 servings


  • 1 xbd cups potatoes prepared instant mashed (1 large boiled potato)
  • 3 eggs , lightly beaten ( 2 beaten - 1tbsp)
  • xbe cup butter soft (⅜ cups at room temperatue)
  • xbe cup sugar (⅜ cup )
  • 1 xbd tsps salt (¾ tsp )
  • 1 xbd Tbsps active dry yeast Rapid Rise/Quick rise (¾ tbsp Yeast)
  • xbe cup milk (⅜ cup )
  • 6xbd cups bread flour (about), more for dusting work surface( 3-¼ cups)
  • Nutella chocolate spread ½ cup / any

For Egg Wash :

  • 1 egg
  • 2 tbsps milk / cream
  • ¼ cup sesame seed to sprinkle on top


  • In the bowl of a stand mixer fitted with paddle attachment or a big microwave safe mixing bowl(if using handled mixture) mix mashed potato,eggs and butter.
  • Then add sugar and milk, mix until fully incorporated.
  • Warm the mixture in microwave until the mixture reaches about 120 degrees.( using stand mixer mixing bowl ). Starting with a 30-second interval,warm the mixture for 90 minutes. (Every 30 seconds remove the bowl,stir and warm again. If you keep the mixture at a stretch for 1 minutes, you will end up cooking the eggs).
  • Pour the mixture back into stand mixer bowl if using else continue with step 5 with the same bowl.
  • In a separate bowl mix flour,salt,yeast and dough enhancer(if using) . Using a wooden spatula ( if using stand mixer replace the paddle attachment with the dough hook ) slowly add flour mixture to the warm egg mixture and mix til the dough comes together.
  • If the dough feels very sticky, then add 1 tablespoons flour at a time till you get a smooth dough that isn't sticky anymore.
  • Shift the dough to the floor and Knead for about 10-12 minutes using with hand( for about 8 minutes if using a stand mixer). Gently press your finger into the dough. If it 'bounces back' a bit and doesn't stick to your finger, it's done.
  • Cover the dough with a clean wet kitchen towel/plastic wrap and let it rest for 15 minutes. This allows the gluten to relax and makes it easy to handle the dough. Meanwhile, lightly grease a rectangular baking tray ( a loaf pan if you are making a loaf).
  • Remove the dough onto a lightly floured surface. Knead by hand for a few seconds until it comes together. Using a dough bench scraper divide the dough into two equal halves. While working with one-half , keep the other half of dough covered with a plastic wrap.
  • Lightly flour the working surface and roll the dough to a 12 - 13-inch circle using a rolling pin.Using a spatula spread 2-3 tbsp of Nutella spread evenly on the dough.(Don't overdo with Nutella else it will ooze out while shaping)
  • Using a pizza cutter cut the circle into 12 equal triangular wedges.Roll up the wedges starting with the wide end. Place rolls with pointed end down on a greased baking sheet.
  • Repeat step 11 and 12 for another half of the dough.
  • Let the Shaped crescent roll rise for 45 minutes to 1 hour.
  • At the end of rising period preheat oven to 180-degree celsius.
  • Before putting the rolls in the oven, brush them with egg wash and sprinkle sesame seeds if required.
  • Bake for 20-25 minutes, until they look light golden brown in colour.
  • After they are baked and still warm , brush them with some melted butter to get more tender crust. (Optional)
  • Let them cool and store in an airtight container.