Subj : BH&G 2573
To   : All
From : Dave Drum
Date : Sat May 01 2021 12:27:02

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Potato Cinnamon Rolls - Part 1
 Categories: Desserts, Snacks, Potatoes
      Yield: 12 Servings

  4 1/4 c  All-purpose flour
      1 pk Active dry yeast
      1 c  Milk
      1 c  Mashed, cooked potato *
    1/3 c  Butter; cut up
    1/3 c  Granulated sugar
      1 ts Salt
      2 lg Eggs
    1/2 c  Packed brown sugar
      1 tb Ground cinnamon
    1/4 c  Butter; softened
           - Icing, Cream Cheese Icing,
           - or Browned Butter Drizzle
           - (recipes below)

MMMMM---------------------------ICING--------------------------------
  1 1/2 c  Powdered sugar
    1/2 ts Vanilla
      4 ts Milk

MMMMM---------------------CREAM CHEESE ICING--------------------------
      1 oz Cream cheese; softened
      2 tb Butter; softened
      1 ts Vanilla
  2 1/2 c  Powdered sugar
           Milk

MMMMM-------------------BROWNED BUTTER DRIZZLE------------------------
    3/4 c  Butter
      3 c  Powdered sugar
      2 tb Milk
      1 ts Vanilla

  In a large bowl combine 1 1/2 cups of the flour and the
  yeast; set aside. In a medium saucepan heat and stir milk,
  mashed potato, the 1/3 cup butter, the granulated sugar,
  and salt just until warm (120-130+|F/49-55+|C) and butter
  almost melts; add to flour mixture along with the eggs.
  Beat with an electric mixer on low to medium speed for 30
  seconds, scraping sides of bowl constantly. Beat on high
  speed for 3 minutes. Using a wooden spoon, stir in as much
  of the remaining flour as you can.

  Turn out dough onto a lightly floured surface. Knead in
  enough of the remaining flour to make a moderately soft
  dough that is smooth and elastic (3 to 5 minutes total
  kneading time). Shape dough into a ball. Place in a
  lightly greased bowl; turn once to grease surface of
  dough. Cover; let rise in a warm place until double in
  size (45 to 60 minutes).

  Punch down dough. Turn out dough onto a lightly floured
  surface. Cover and let rest for 10 minutes. Meanwhile,
  lightly grease a 13x9x2-inch baking pan; ** set aside. For
  filling, in a small bowl stir together brown sugar and
  cinnamon; set aside.

  Roll dough into an 18" x 12" rectangle. Spread the 1/4 cup
  butter over dough rectangle. Sprinkle filling over
  butter-spread dough rectangle, leaving 1 inch unfilled
  along one of the long sides. Roll up filled rectangle into
  a spiral, starting from the long side with the filling.
  Pinch dough to seal seams.

  Cut dough spiral into 12 equal pieces. Arrange pieces, cut
  sides down, in the prepared baking pan. Cover with a clean
  kitchen towel and place on the middle rack of your
  unheated oven; place a bowl of warm water on the lower
  rack. Let rise until nearly double in size (about 30
  minutes).

  Remove pan of rolls from oven; uncover and set aside.
  Set oven @ 375 degrees F. Bake for 25 to 30 minutes
  or until golden brown and done in center. Cool in pan on a
  wire rack for 10 minutes. Using a small metal spatula,
  loosen rolls from pan. Place a wire rack on top of pan;
  place one hand on top of rack and other hand under pan and
  carefully invert pan with rack (use pot holders to protect
  your hands). Lift pan off rolls. Drizzle or spread rolls
  with Icing. Serve warm.

  ICING: In a small bowl stir together powdered sugar,
  vanilla, and enough milk to reach drizzling consistency.

  CONTINUED TO PART TWO

  Better Homes & Gardens | January 2015

  MM Format by Dave Drum - 14 January 2015

  Uncle Dirty Dave's Archives

MMMMM

.... The multicultural New South: tacos stuffed with barbecue.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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