Prep 4 hrs
Cook 15 mins
this makes 8 - 10 LARGE rolls, or 27 small rolls..
- 1 1⁄2 cups warm tap water
- 1⁄2 cup white sugar
- 1⁄2 cup canola oil
- 1⁄2 cup unseasoned mashed potatoes (no seasonings or milk)
- 1 large egg
- 6 teaspoons active dry yeast (3 envelopes)
- 2 teaspoons salt
- 3 tablespoons powdered milk
- 3 cups all-purpose flour (first addition)
- 2 1⁄2-3 cups all-purpose flour (second addition)
- 1⁄3 cup soft butter
- 1 1⁄2 tablespoons cinnamon
- 1 cup brown sugar
- 1⁄2 cup soft butter
- 1 1⁄2 tablespoons all-purpose flour
- 1 cup confectioners powdered sugar
- 1 dash salt
- 1 teaspoon vanilla
- In a large mixer place the warm water, sugar, oil, potatoes, egg and salt, mix well.
- Add the yeast, and combine well.
- Add the milk powder, and the first addition of flour.
- Beat for three or four minutes.
- Gradually add the second addition of flour, and when workable, place on a floured board, and knead for ten minutes.
- Grease a large bowl and place dough ball into bowl, greasing the top of dough.
- Cover with towel and let rise in a warm place until double about 1 1/2 hours.
- Punch dough down and very thoroughly break down bubbles.
- Form again into a ball and cover let rise in greased bowl for one more hour.
- Punch down and place onto a floured surface.
- Roll out to 15 x 14 rectangle.
- Spread dough with soft butter, and sprinkle a mixture of cinnamon and brown sugar over this.
- Tightly roll up from the long side.
- With serrated knife cut into 8-- 2 inch slices (8 large rolls) For smaller rolls, divide the dough into two, then roll into a 12 x 8 rectngle, fill and roll.
- Cut into 9 one inch slices for each rectangle.
- (27 rolls) Place rolls into a greased 10 inch pansat least 2 inches deep.
- Cover and let rise for one hour.
- Preheat oven to 325°F.
- Bake for 10 minutes, Raise the temperature to 350 degrees F.
- and continue to bake 5 minutes longer.
- Remove from oven and invert onto racks.
- Beat all frosting ingredients, sugar, butter, flour,vanilla, and dash salt all together.
- Then frost tops of cooled rolls.
Thanks for the recipe, came out delicious. Replaced half the water with milk and left out the powdery stuff. Just could not get the amount of rolls to come out. Oh well, must be the Amish or "fuzzy" math. ;)
Andypandy, these rolls came out delicious and so soft. I think the mashed potatoes did the trick. They are soft even the next day. Great recipe. The only thing I added to this recipe was 2 teaspoons of vanilla. Keeper file. Thank you.
I made these today but only 1/2 recipe. I matched sugar / karo and also water/milk. I also made instant mashed potatoes and I used .60grams of active dry yeast as well. After 2 risings, dough almost tripled both times and have put 2nd rise in refrigerator so I can roll out and have rise final time when I am going to conclude the recipe, including baking. This dough is going to be the lightest ever.