This recipe makes about 3 dozen cinnamon rolls. I baked up the full batch this time instead of saving half for later use. mistral didn't have measurements of the filling. I measured the amounts that I used and added them to my copy of the recipe. I like cream cheese icing on cinnamon rolls.
Rich Cinnamon Rolls
2 pkg dry yeast
1/2 C warm water (about 110 degrees)
2 C warm whole milk, scalded
1/2 C butter
6 1/2 to 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:
1/2 cup raisins
2/3 cup nuts
3/4 cup melted butter
1 cup brown sugar mixed with
2 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.
NOTE: To use at a later date, refrigerate covered in bowl; then remove from refrigerator 2 hours before using.
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 18 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 icing.
Potato Rolls
To make dinner rolls, reduce the sugar to 1/2 cup.
Rich Cinnamon Rolls
2 pkg dry yeast
1/2 C warm water (about 110 degrees)
2 C warm whole milk, scalded
1/2 C butter
6 1/2 to 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:
1/2 cup raisins
2/3 cup nuts
3/4 cup melted butter
1 cup brown sugar mixed with
2 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.
NOTE: To use at a later date, refrigerate covered in bowl; then remove from refrigerator 2 hours before using.
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 18 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 icing.
Potato Rolls
To make dinner rolls, reduce the sugar to 1/2 cup.