Saturday, December 10, 2016

Cinnamon Rolls


4 1/2 - 4 3/4 cups of flour
1 package active dry yeast
1 cup of milk
1 cup mashed, cooked potato
1/3 cup butter, diced
1/2 cup of sugar
1 tsp salt
2 eggs
1 cup packed brown sugar
2 tbsp ground cinnamon
1/4 to 1/2 cup butter, softened


Using a stand mixer:
  • Combine 1 1/2 cups of the flour and the yeast
  • In a medium saucepan on medium heat combine milk, mashed potato, 1/3 cup of butter, sugar, and salt until warm (120F to 130F) and the butter almost melts
  • Add to flour mixture along with eggs
  • Beat on high speed for 3 minutes
  • With dough hook, mix in the remaining flour
  • Knead with the dough hook for 3 minutes until it is smooth and elastic
Let rise 45 - 60 minutes until double in size (Check with the two finger test: Gently press two fingers into the surface of the dough. If the indentations remain, the dough has risen enough. If not, let it go another 15 minutes, then recheck.)
  • Punch down dough and then turn out onto a lightly floured surface
  • Cover and let rise 10 minutes
  • Lightly grease a 9x13 pan
  • Mix together brown sugar and cinnamon filling
  • Roll dough into a 18x12 rectangle (18 inches long, 12 inches high)
  • Spread the butter generously over the dough
  • Sprinkle the filling generously over the dough
  • Roll up so you have a 18 inch long roll
  • Pinch the seams to seal
  • Cut into 12 rolls and arrange in the greased pan
Let rise 30 minutes (At this point they can be refrigerated overnight for the next morning. Cover with greased saran wrap. Let stand for 30 minutes prior to baking.)
  • Preheat oven to 375F
  • Bake rolls for 25-30 minutes or until golden brown and done in the center
  • Cool to warm and serve with icing
From: Better Homes and Gardens Cook's Secrets

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