Cinnamon Rolls
Julia Moffitt
I made this recipe while serving in the Inner-city mission - I would make between 5 to 10 dozen depending on how many missionaries we had for training that month. I liked this recipe because it freezes well - I could make it a week ahead of time and take it to church and frost them while still frozen and they would be perfect in time for our break.
1 cup hot mashed white potatoes
1 cup warm potato water, or scalded milk
1 cup scalded milk
7 cups flour, or more as needed
4 tsp. dry yeast or 2 cakes of yeast
1 cup soft butter
1 cup sugar
1 1/2 tsp. salt
4 large eggs
Soft butter, brown sugar, cinnamon, chopped nuts or raisins (optional)
Frosting:
2 cups powdered sugar
1/2 cup butter
1 tsp. vanilla or almond extract
Enough milk to make it the consistency of syrup for a glaze or thicker for a frosting
Combine the potatoes, liquids and 1 cup of the flour. Beat until thoroughly blended. Let cool to 110 degrees and add yeast to mixture. Cover and let rise until bubbles form, then stir it down with a wooden spoon. Cream butter and sugar, add the salt and eggs, and beat until thoroughly blended. Stir into yeast mixture with the remaining flour, using enough flour to make a soft but firm dough. Use the dough hook and knead for 5 minutes, place in a bowl, brush with butter and let rise again until double in size. When dough has risen, punch it down and turn it onto a floured counter or board. Roll dough out, adding a little more flour if necessary. Spread dough with soft butter and sprinkle thickly with brown sugar and cinnamon, add nuts and raisins if desired
Roll as for a jelly roll and cut into 1 inch slices. Place slices on a buttered cookie sheet. Let rise again and bake at 375 degrees for 10 minutes or until golden brown. Glaze rolls with frosting (not too thick).
I made this recipe while serving in the Inner-city mission - I would make between 5 to 10 dozen depending on how many missionaries we had for training that month. I liked this recipe because it freezes well - I could make it a week ahead of time and take it to church and frost them while still frozen and they would be perfect in time for our break.
1 cup hot mashed white potatoes
1 cup warm potato water, or scalded milk
1 cup scalded milk
7 cups flour, or more as needed
4 tsp. dry yeast or 2 cakes of yeast
1 cup soft butter
1 cup sugar
1 1/2 tsp. salt
4 large eggs
Soft butter, brown sugar, cinnamon, chopped nuts or raisins (optional)
Frosting:
2 cups powdered sugar
1/2 cup butter
1 tsp. vanilla or almond extract
Enough milk to make it the consistency of syrup for a glaze or thicker for a frosting
Combine the potatoes, liquids and 1 cup of the flour. Beat until thoroughly blended. Let cool to 110 degrees and add yeast to mixture. Cover and let rise until bubbles form, then stir it down with a wooden spoon. Cream butter and sugar, add the salt and eggs, and beat until thoroughly blended. Stir into yeast mixture with the remaining flour, using enough flour to make a soft but firm dough. Use the dough hook and knead for 5 minutes, place in a bowl, brush with butter and let rise again until double in size. When dough has risen, punch it down and turn it onto a floured counter or board. Roll dough out, adding a little more flour if necessary. Spread dough with soft butter and sprinkle thickly with brown sugar and cinnamon, add nuts and raisins if desired
Roll as for a jelly roll and cut into 1 inch slices. Place slices on a buttered cookie sheet. Let rise again and bake at 375 degrees for 10 minutes or until golden brown. Glaze rolls with frosting (not too thick).
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