Potato Bread Cinnamon Rolls
From coffeebean53 15 years agoIngredients
- 1 medium white potato shopping list
- 1 medium sweet potato shopping list
- 2 teaspoons dry instant yeast shopping list
- 1/2 cup water shopping list
- 1/2 cup (1 stick) cold butter plus 1/4 cup melted butter plus 2 tablespoons more for glaze shopping list
- 1 cup milk shopping list
- 3/4 cup sugar shopping list
- 2 eggs shopping list
- 2 teaspoons salt shopping list
- 5 - 6 cups all purpose flour shopping list
- 1 cup light brown sugar plus 1/2 cup more for glaze shopping list
- 2 tablespoons cinnamon shopping list
- 2 tablespoons corn syrup shopping list
- 1/4 cup cream shopping list
- 2 teaspoons vanilla or 1 tablespoon rum shopping list
- pinch of salt shopping list
- 1/4 cup butter for icing shopping list
- 2 cups powdered sugar, sifted shopping list
- 1 teaspoon vanilla shopping list
- pinch salt shopping list
- 3-4 tablespoons of milk shopping list
How to make it
- Boil peeled potatoes until soft. Mash potatoes thoroughly or run cooked potatoes through a food mill. You should have about 1 packed cup of mashed potatoes. Freeze any leftovers for the next batch.
- In the bowl of a standing mixer, dissolve yeast in 1/2 cup of warm water.
- Place 1/2 cup butter in a heat-proof bowl. Bring milk to a boil, and pour over butter to melt it. Let cool until it is just warm.
- Add cooled mashed potatoes to yeast. Add sugar, eggs, salt and 1 cup of flour. Start to mix on low speed with the dough hook attachment. Add milk and butter mixture slowly and gradually add the remaining flour, 1 cup at a time.
- Knead dough for 5-10 minutes, until smooth and stretchy. Dough will be sticky, but not wet.
- Place dough in lightly greased bowl and allow to rise until double in size (about 1 1/2 to 2 hours). Dough can rise in the refrigerator as well, for 4-6 hours or overnight. It will rise more slowly, but will hbe easier to handle when chilled, and the flavor will be more developed.
- Turn dough onto a well floured surface. With floured rolling pin, roll dough out into a large thin rectangle, about 3/8 inch thick. If the dough shrinks back to a smaller size, let it rest for 5 minutes and then continue to roll. You can separate the dough into two pieces and roll them out separately if you don't have a lot of counter space.
- Melt 1/4 cup butter. Brush dough with melted butter, but leave an inch wide border all around the edge free of butter.
- Mix 1 cup light brown sugar with 2 TB of cinnamon. Sprinkle mixture generously over buttered rectangle of dough. (Use 1/2 of cinnamon sugar mixture if you are working with half of the dough)
- Starting with a long side of the rectangal, roll the dough up into a long spiral. Slice spiral into pieces about 1 1/2 inches wide. Dental floss or string works well for neat slices. Place slices of dough, cut side up, close to one another in a buttered pan with edges, such as a 12 x 18 jelly roll pan. Preheat oven to 425. Let rolls rise in a warm place until almost doubled in size.
- While rolls are rising, make the glaze. Place 1/2 cup light brown sugar, 2 TB butter and corn syrup in a pot and bring to a boil. Boil for 1 minute, then remove from heat and whisk in cream, vanilla or rum and salt.
- When rolls have risen, bake them for 12-15 minutes, until they feel slightly firm. Remove from oven and brush or drizzle the glaze over the rolls.
- Return the rolls to the oven and bake for 10-12 minutes more, unti light golden brown.
- While rolls are cooling, make icing. Melt butter and whisk in powdered sugar, vanilla and a pinch of salt. Add milk until icing has just a runny consistency. Drizzle over cinamon rolls while still warm.
- Make 15 large (4") or 24 small (2") rolls.
The Rating
Reviewed by 3 people-
I do like this one!
midgelet in Whereabouts loved it -
awsome love it thanks
momo_55grandma in Mountianview loved it
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