Title: Potato Cinnamon Rolls
Categories: Breakfast Bread
Yield: 6 Servings
| | | Ingredients |
| | | ........... |
| 1 | lb | Potatoes, boiled and mashed |
| 2 | c | Milk |
| 1 | c | Butter |
| 1 | c | Plus 2 tsps sugar |
| 3/4 | ts | Cardamon seed |
| 1 | ts | Salt |
| 2 | pk | Dry yeast |
| 1/2 | c | Warm water |
| 8 1/2 | c | Flour, unsifted (about) |
| 2 | | Eggs |
| 2 | ts | Vanilla |
| | | Cinnamon filling |
| | | ................ |
| 3/4 | c | Sugar |
| 3/4 | c | Brown sugar |
| 2 | ts | Cinnamon |
| | | Nut Glaze |
| | | ......... |
| 3 | c | Powdered sugar |
| 1/2 | c | Chopped nuts |
| 1/4 | ts | Cinnamon |
| 2 | ts | Butter |
| 4 | | To 5 tsps water |
Mix potatoes and milk until smooth. Add 1/2 cup butter, 1 cup sugar and
salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast,
water and remaining 2 tsps sugar. Let stand until foaming (about 10
minutes). Add potato mix, 4 cups flour, eggs and vanilla. Beat until
smooth. Gradually stir in additional 3 1/2 to 4 cups flour. Turn dough on
heavily floured board and knead until smooth and elastic (15 minutes). Add
more flour if needed. Let rise 1 1/2 hours. Punch down, kneed to remove
bubbles. Divide. Melt remaining butter. Roll each portion of dough to a
5x18 rectangle. Brush with 3 tsps of butter and sprinkle with half of the
cinnamon filling. Roll up. Cut in 12 pieces, 1 1/2" wide. Place in a
9x13" pan, brush with butter and let rise 35-40 minutes. Bake at 350
degrees 30 minutes.