Funeral Potatoes

INGREDIENTS

• 6 c. diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1/2 stick butter, melted
• 1/2 c. milk
• 1 c. sour cream or plain Greek yogurt
• 2 c. grated cheddar cheese, or use a mix of cheddar and gruyere
• 1/4 c. grated onion (optional)
• Salt and pepper to taste
• 3/4 c. crushed cornflakes or panko bread crumbs (optional for crumb topping)
• Additional 2 T. butter (optional for crumb topping)

PREPARATION

1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
2. Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture.
5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Crescent Dinner Rolls

Ingredients

• 1/3 cup warm water, 110 - 115 degrees
• 2 1/4 tsp active dry yeast
• 1/3 cup + 1/4 tsp granulated sugar
• 1 1/3 cups whole milk, warmed to 110 - 115 degrees
• 3/4 cup salted butter, at room temperature, divided
• 1 large egg, at room temperature
• 1 1/2 tsp salt
• 4 1/2 cups all-purpose flour*

Directions

• Mix warm water, yeast and 1/4 tsp sugar; let rest 5-10 minutes.  Pour into bowl with whisk attachment, add 1/3 cup sugar, warm mmilk, 5 Tbsp butter, egg and salt.  Once blended, add 2 cups flour; switch attachment to a dough hook, with mixer on low speed slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic.  (dough should be slightly sticky when touched). Cover and allow dough to rise in a warm place about 1 1/2 hours.
• Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet. Cover rolls loosely and let riseabout 1 hour.
• Bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.