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Cook4 hrs 10 mins
I like to make rolls with leftover mashed potatoes and I like the taste of Chinese 5 spice with anise. The rolls are very moist.
- 236.59 ml warm water
- 3 (21.26 g) package active dry yeast
- 236.59 ml warm milk
- 9.85 ml white sugar (for proofing yeast)
- 78.07 ml white sugar
- 78.07 ml Crisco, melted
- 3 eggs, beaten
- 9.85 ml salt
- 4.92 ml Chinese five spice powder
- 19.71 ml baking powder
- 118.29 ml sour cream
- 1419.54-1656.13 ml flour, some flour reserved for floured board
- 236.59 ml mashed potatoes (Note, reduce the amount of sour cream if you are using leftover mashed potatoes with sour cream or)
- 118.32 ml margarine
- Pam cooking spray (for greasing 9 X 13 pans)
- 59.16 ml remaining margarine
- 236.59 ml brown sugar
- 9.85 ml Chinese five spice powder
- 2.46 ml ground cardamom
- 19.71 ml cinnamon
- 78.07 ml light corn syrup
- 473.18 ml brown sugar
- 236.59 ml margarine
- 236.59 ml chopped nuts, any kind
- In a glass 4 cup measuring cup add warm water, yeast. Stir let set until dissolved. Add warm milk and proofing sugar, stir until mixed.
- In a large bowl, about 7 quarts capacity, pour yeast mixture. Add white sugar, Crisco, eggs salt and Chinese 5 spice; mix.
- In smaller bowl, mix 3 cups flour and baking powder.
- Add sour cream and mashed potatoes. Mix well.
- Add enough flour in small amounts and mix in to make the dough easy to handle.
- Turn out on a floured board and knead until smooth and elastic. Add more flour as needed. You need to knead it in the dough.
- Grease a large bowl or bowls with margarine. If necessary use two greased bowls and separate the dough. Place dough in bowl, then turn so greased side is up. Cover with a damp cloth. Do not let cloth touch the dough.
- Let rise until doubled. You can let rise in a warm oven if you want (heat oven to 200° then shut off and keep door shut until doubled).
- Divide dough into 4 sections or 3 sections in you want big fat rolls.
- Roll each section to a rectangle 10 X 12.
- Spread remaining margarine on rectangles.
- Mix 4 tablespoons margarine, brown sugar, Chinese 5 Spice, cardamom and cinnamon.
- Sprinkle on the rectangles.
- Roll starting at the long edge. Pinch edges together.
- Use dental floss or sharp knife to cut the dough rolls, every 2 1/2 to 3 inches.
- I like to warm my metal pans, it speeds the rising process. Place cut rolls in pans allowing space between. Cover, let rise until double.
- Preheat oven to 350°. Bake about 35 minutes.
- Turn out on foil or wax paper counter, turn out of pans while hot. Let cool.
- Mix the frosting, turn the rolls over and frost.
- Note: You may refrigerate the cut rolls overnight to double, then bake if you wish.