Recipe by duonyte
From the Fleischmann Yeast people. I have not made this yet, but it sounds like an absolutely wonderful special breakfast treat. I am sure the recipe can be halved without a problem. Prep time does not include rising time.
- 1 cup mashed potatoes (plain potato)
- 2 cups reserved potato water
- 3⁄4 cup butter
- 3⁄4 cup sugar
- 2 teaspoons salt
- 4 1⁄2 teaspoons active dry yeast (2 envelopes)
- 1⁄2 cup warm water
- 2 eggs
- 8 1⁄2-9 1⁄2 cups all-purpose flour
- 3⁄4 cup butter
- 1⁄2 cup brown sugar
- 6 tablespoons light corn syrup
- 1⁄4 cup heavy cream
- 3⁄4 teaspoon ground dried chipotle powder
- 3 cups whole pecan halves
- 1 1⁄2 lbs bacon, cooked and chopped into 1/2 inch pieces
- 1⁄2 cup butter
- 1 cup sugar
- 1 1⁄2 tablespoons ground cinnamon
Directions See How It's Made
- Combine potatoes, hot potato water, butter, sugar and salt in large mixing bowl; stir until the butter melts; set aside and let cool until lukewarm.
- Combine the yeast and 1/2 cup warm water in a small bowl and let stand 5 minutes.
- Add eggs, 2 cups flour and yeast mixture to potato mixture and beat well. Continue adding flour, 1 cup at a time until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1 hour, until doubled.
- While dough rises, prepare the caramel syrup. Combine butter, brown sugar, corn syrup, cream and chipotle in a heavy saucepan. Cook and stir over medium heat until butter melts.
- Grease two 13 x 9-inch baking pans and pour an equal amount of syrup in each pan. Sprinkle each with half the pecans and bacon.
- Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter for the filling.
- Combine sugar and cinnamon; sprinkle half of the mixture over surface.
- Roll up tightly, sealing edges. Cut into 12 slices. Place in prepared pan.
- Repeat with remaining dough. Cover and let rise 30 to 45 minutes, until doubled.
- Bake in preheated 350°F oven for 25 to 30 minutes. Let rolls cool 5 minutes and then invert onto serving tray.
- Note: Instant mashed potatoes can also be used. For potato water, simply mix 1 tablespoon potato flakes in 2 cups hot water.