Recipe by natschwartzentruber
Ive tried them all, most with a tough dough as the result. I must say this recipe is professional and you will be proud to serve these to friends and family! Enjoy
Top Review by sugarNspice
I made a half batch and they turned out fantastic! Not too sweet, but very moist. This is a classic recipe - no frills needed. You should note that the butter should be very soft at all stages of this recipe. In order to make these as pretty as possible, roll it REALLY tight. I found it helps to keep one edge dry from the mixture, then I wrap that around it to seal. I cut them apart with a sharp knife and kind of reformed them in the dish. Also, while placing in the baking dish, they only touched two sides of it; after cooking, they filled the tray. So don't worry if they look too small!! I heated a few Tbsp of the icing in the microwave for 15 seconds, then drizzled it over the top of the ones being eaten. Everyone loved this classic recipe! Thanks!!
- 1 cup mashed potatoes from 2 medium potato
- 1 cup reserved potato water
- 3⁄4 cup butter
- 3⁄4 cup sugar
- 2 teaspoons salt
- 1 cup hot water
- 2 (8 g) envelopes active dry yeast
- 1⁄2 cup warm water (100 to 110 F)
- 2 eggs
- 8 1⁄2-9 1⁄2 cups flour
- 1⁄2 cup butter, softened
- 1 cup sugar
- 1 1⁄2 tablespoons ground cinnamon
- 3 cups powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon pure vanilla extract
- 5 -6 tablespoons milk
Directions See How It's Made
- Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Add eggs, 2 cups flour and yeast mixture to potato mixture. Continue adding flour, 1 cup at a time until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft free place about 1 hour, until doubled.
- 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. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan.
- Repeat with remaining dough. Cover and let rise 30 to 45 minutes.
- Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.