Directions: |
Directions:1. Prepare or bring to room temp mashed potatoes. If preparing, use instant mashed potato omitting salt and butter. Sit aside.
2.Rinse a large bowl in hot water. Pour warm water (115º) into warm bowl.
3.Sprinkle the yeast over the water, add sugar and salt, stirring with a wooden spoon until completely dissolved. Let stand a few minutes. The mixture will start to bubble slightly.
4. Add 2 eggs the soft butter, warm mashed potato and 3 C. flour. With a mixer on high beat just until smooth. Ad 2 C. flour and stir in with wooden spoon until flour is incorporated. Add remaining 1 1/2 c. flour mixing with hands until dough is smooth and stiff enough to leave sides of bowl. (This takes the place of the kneading).
5. Brush top of dough with 1 T. melted butter. cover with waxed paper and dish towel. Let rise in refrigerator 2 Hours or until double. Remove from Refigerator
6. Punch down with fist. Cover, refrigerate. Dough can be refrigerated for 1-3 days, but punch it down once a day. About 2 hours before serving remove dough from refrigerator, shape. Only remove 1/3 of dough at a time.
7. Lightly flour counter, divide dough in half. With rolling pin each half into 10" circles, Brush with melted butter and cut like a pizza in 6 wedges. Roll and place on cookie sheet (Crescents) or make figure 8's and twist one more. Can make 3 Small Balls and place in greased muffin tins.
8. Place tin in warm place covered with a towel and let rise until double- 1 hour. Preheat overn to 400º. Brush with butter and Bake 12 minutes Serve Warm
9. IF Cinnamon Rolls got to step 6 and complete only take all dough out. Roll on floured surface to a 1/2 in thick rectangle. Cover in melted butter, Sprinkle with Cinnamon Mix Below. Roll. Cut and Bake at 375º for appox 20-30 min. until golden brown. Ice & Serve warm. |
This recipe for Gramma Helen Potato Cinnamon Rolls/ Dinner Rolls is from