Ingredients: |
Ingredients: 1 package (1/2 ounce) active dry yeast
1/3 cup warm water (110º to 115º)
1/2 cup sugar, divided
1 cup whole milk
1/2 cup butter, cubed
1 tablespoon salt
1 cup mashed potatoes
2 large eggs, beaten
5 to 6 cups all-purpose flour
Cinnamon Filling
1/4 cup butter, melted
3/4 cup sugar
1 tablespoon ground cinnamon
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Directions: |
Directions:1. In a large bowl, combine yeast, warm water and 1 teaspoon sugar. In a saucepan, heat milk, butter, salt and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well.
2. To yeast mixture, add potato mixture and 5 cups flour. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down and divide in half. Shape two loves and place in greased 8x4-inch loaf pans. Roll each half into 16x8-inch rectangle. Brush with melted butter; combine sugar and cinnamon and sprinkle over butter. Starting at the narrow end, roll up into a loaf. Sealing the edges and ends. Place in greased 8x4-inch loaf pans. Bake loaves at 375º for 20 minutes or until golden brown. Cover with foil if they brown too quickly. Remove from pans to wire racks; serve warm.
4. For cinnamon rolls: Roll each half into a 18x12-inch rectangle. Brush with melted butter; sprinkle with cinnamon-sugar. Starting at the narrow end, roll up and seal edges and ends. Cut each into twelve 1-1/2 inch pieces. Place in greased 9-inch round baking pans. Cover and let rise until doubled. Bake rolls at 375º for 25-30 minutes or until golden brown. Cover with foil if they brown too quickly. Remove from pans to wire racks; serve warm. |
This recipe for Grandma's Potatoe Bread is from