Ingredients: |
Ingredients: 4 C. flour
1 pkg. active dry yeast
1 C. milk
1 C. mashed potatoes, cooked
1/3 C. butter, cut up
1/3 C. sugar
1 tsp. salt
2 eggs
1/2 C. butter, softened
CINNAMON SPICED FILLING:
1 C. brown sugar
2 tbsp. cinnamon
2 tbsp. crystallized ginger, finely chopped
1/2 tsp. black pepper
ICING ;
cream cheese
2 tbsp. softened butter
1 tsp. vanilla
2 1/2 C. powdered sugar
2 tbsp. honey
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Directions: |
Directions:Combine 2 1/2 C. flour and the yeast; set aside. In a saucepan heat and stir milk, mashed potato, 1/3 C. butter, sugar and salt until warm and butter is almost melts. Add flour along with eggs. Beat with an electric mixer, scraping the sides. Then beat, adding the remaining flour, until blended. Turn dough out onto a floured surface. Knead to make a moderately soft dough that is smooth and elastic. (3-5 minutes kneading time). Shape into a ball, place in a greased bowl, turn once to grease surface. Cover and let rise until double (45-60 minutes). Punch the dough down and turn to lightly flour surface. Let rest 10 minutes. Grease a 9x13 dish; set aside. Prepare filling; Mix all filling ingredients. Roll dough into a 18x12 rectangle. Spread filling over leaving 1 inch along one of the sides. Roll dough, starting at the long side. Pinch to seal seam. Cut dough into 12 equal pieces and arrange, cut side down, in prepared dish. Cover loosely with oiled plastic wrap. Chill 2 hours or over night. Let chilled dough stand, covered for 30 minutes. Preheat oven to 350 degrees. Uncover and bake 30-35 minutes or golden brown and done in the center. Cool 10 minutes. Drizzle with icing. (Beat softened cream cheese, softened butter and vanilla in an electric mixer until light and fluffy. Gradually beat in powdered sugar. Beat in honey.) Serve warm. (Mashed potato: prick a 10oz unpeeled potato with a fork. Microwave on 100% power 5-7 minutes until tender. Halve and scoop pulp into bowl and mash. Discard skin.) |
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