Ingredients: |
Ingredients: Mix:
1/2 cup mashed potatoes (I use potato pearls)
1/2 cup shortening
1/3 cup sugar
1 cup evaporated milk
1 cup water
Mix and then add to first mixture:
1/2 cup water
2 eggs
1 TBS yeast (if instant, add to the two cups of flour below)
2 TBS sugar
Then add:
2 cups flour
1 tsp baking powder
1 tsp salt
1/2 tsp soda
Using mixer, beat well.
Add 4-5 heaping cups of flour (one at a time) and make a soft dough mix.
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Directions: |
Directions:Spray large bowl with Pam and add dough. Cover and let rise to double in size. (If instant yeast, this step isn't necessary but does make the dough better.)
On counter, lightly spread oil. Roll dough out into rectangular shape. Spread melted butter on dough. Sprinkle generously with cinnamon sugar mixture. (Heavy on cinnamon and I add a little brown sugar to the sugar.) Add raisins (optional). Roll up and pinch the dough together. Using a sharp knife, cut into approximately 1" wide sections and place on greased silver cookie sheet. Let rise to double. (if using instant yeast, 30 minutes.) I set in warm oven to activate yeast.
Bake at 400º for 12-15 minutes. Frost warm with cream cheese frosting.
(Butter, cream cheese, vanilla, pow. sugar, and milk)
Dough can be refridgerated overnight and up to four days. |
Personal
Notes: |
Personal
Notes: For Parker House Rolls, use biscuit cutter and press into rolled out dough. When finished, melt cube of butter on silver cookie sheet and dip half of the roll into butter and set in pan rolling the top half over the bottom half. Press finger into the dough to hold together. Should be like an overbite. Let rise (double) then bake at 400º. Enjoy!
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This recipe for Cinnamon Rolls / Parker House Rolls is from