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I mistakenly tried to post this in the bread section. Sorry. Got message that it need to be motered. Then I read in another area that the recipe should be posted here first.
Made these one evening and baked in the am. They are the lightest cinnamon rolls I've ever made. Source: got this from the Finer Kitchens BB. I jheard from the poster and she said she got it off the Epicurious BB. I kadded the amounts in the filling and the recipe for the icing. The poster uses this recipe when she does demonstrations for the County Extension Office in her area.
Potato Cinnamon Rolls
2 pkg dry yeast
1/2 C warm water (about 110 degrees)
2 C warm whole milk, scalded
1/2 C butter
7 cups flour
1 C sugar (I used 1/2 cup)
1 C mashed potatoes (either use instant potatoes mixed with warm water to the consistency of fresh mashed potatoes, or use leftover mashed potatoes from dinner or cook some up and mash them finely)
2 eggs, beaten slightly
2 tsp salt
Filling:
14 cup raisins
1/3 cup nuts
6 Tbs. melted butter
1/2 cup brown sugar mixed with
1 tsp. cinnamon
Icing:
8 oz. cream cheese
1/2 cup butter
2 cups powdered sugar or 1 cup granulated sugar
1 tsp. vanilla
Soften yeast in warm water. Let stand 10 minutes.
In large heavy duty mixer, (or in large bowl, if by hand) pour hot milk over butter. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt, and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, and mix well for five minutes. The dough will be dough-like but wet; it should not pour like a batter! Leave in mixer bowl, covered with plastic wrap, overnight or about 8 hours.
The next morning, punch dough, cut dough in half. Roll each half out into rectangle and liberally cover with the melted butter, the brown sugar, mixed with the cinnamon; add raisins and/or nuts. Roll up and slice into 1 1/2 inch slices. Place on greased cookie sheets. Let rise, covered with greased plastic wrap, until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls until golden, about 20 minutes. Cool and cover with frosting.
Made these one evening and baked in the am. They are the lightest cinnamon rolls I've ever made. Source: got this from the Finer Kitchens BB. I jheard from the poster and she said she got it off the Epicurious BB. I kadded the amounts in the filling and the recipe for the icing. The poster uses this recipe when she does demonstrations for the County Extension Office in her area.
Potato Cinnamon Rolls
2 pkg dry yeast
1/2 C warm water (about 110 degrees)
2 C warm whole milk, scalded
1/2 C butter
7 cups flour
1 C sugar (I used 1/2 cup)
1 C mashed potatoes (either use instant potatoes mixed with warm water to the consistency of fresh mashed potatoes, or use leftover mashed potatoes from dinner or cook some up and mash them finely)
2 eggs, beaten slightly
2 tsp salt
Filling:
14 cup raisins
1/3 cup nuts
6 Tbs. melted butter
1/2 cup brown sugar mixed with
1 tsp. cinnamon
Icing:
8 oz. cream cheese
1/2 cup butter
2 cups powdered sugar or 1 cup granulated sugar
1 tsp. vanilla
Soften yeast in warm water. Let stand 10 minutes.
In large heavy duty mixer, (or in large bowl, if by hand) pour hot milk over butter. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt, and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, and mix well for five minutes. The dough will be dough-like but wet; it should not pour like a batter! Leave in mixer bowl, covered with plastic wrap, overnight or about 8 hours.
The next morning, punch dough, cut dough in half. Roll each half out into rectangle and liberally cover with the melted butter, the brown sugar, mixed with the cinnamon; add raisins and/or nuts. Roll up and slice into 1 1/2 inch slices. Place on greased cookie sheets. Let rise, covered with greased plastic wrap, until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls until golden, about 20 minutes. Cool and cover with frosting.
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