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Grandma Holcomb's Cinnamon Rolls Recipe

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This recipe for Grandma Holcomb's Cinnamon Rolls, by , is from The Holcomb Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chuck and Sue Holcomb
Added: Tuesday, January 1, 2008


2 potatoes (about 1 cup mashed)
1/3 cup crisco
2/3 cup sugar
1/3 cup margarine or butter
1 T salt
2 pkg dry yeast
3 eggs - room temp
6 cups flour
1 1/2 cups potato water

In bowl:
Mix crisco, butter, sugar and salt.
Save 1 1/2 cup water from potatoes. Add a little sugar and 2 packages of yeast (water should be 100 - 110 degrees approx) let stand a few minutes until yeast froths up.

Beat potatoes and add mashed potatoes to shortening mixture. Add yeast mixture.
Beat 3 beaten eggs.
Add flour one cup at a time (use dough hook if you have one on the mixer.)

Put dough in greased bowl and let rise for 3 hours.

Work with half the dough at a time. Roll out flat - butter generously, sprinkle with cinnamon and sugar and roll up - cut and put in greased cups.
Wait 45 to 60 minutes more.
Bake at 350 - 12 - 15 minutes.

For pecan rolls:
In pan mix 1/2 cup brown sugar, 1/2 stick butter and 2 tbsp dark karo syrup bring to boil.
Drop several spoons of mixture in each greased cup and add some pecans.
Place roll on top and let rise 45 - 60 minutes
bake same as above.
Turn out of pan immediately after taking out of oven.




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