·
4 ½ cups all-purpose flour
·
1 package active dry yeast
· 1 cup milk
·
1 cup mashed potatoes
·
1/3 cup butter
·
1/3 cup granulated sugar
·
½ teaspoon salt
· 3 eggs
·
½ cup packed brown sugar
·
¼ cup all-purpose flour
·
1 tablespoon ground cinnamon
·
½ cup butter
·
Powdered Sugar Icing
Directions
1.
In a large bowl combine 1 1/2 cups of the flour and the yeast;
set aside. In a medium saucepan heat and stir milk, mashed potato, the 1/3 cup
butter, the granulated sugar, and salt just until warm (120 degrees F to 130
degrees F) and butter almost melts; add to flour mixture along with the eggs.
Beat with an electric mixer on low to medium speed for 30 seconds, scraping
sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden
spoon, stir in as much of the remaining flour as you can.
2.
Turn out dough onto a lightly floured surface. Knead in enough
of the remaining flour to make a moderately soft dough that is smooth and
elastic (3 to 5 minutes total kneading time). Shape dough into a ball. Place in
a lightly greased bowl; turn once to grease surface of dough. Cover; let rise
in a warm place until double in size (45 to 60 minutes).
3.
Punch down dough. Turn out dough onto a lightly floured
surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a
13x9x2-inch baking pan;** set aside. For filling, in a small bowl stir together
brown sugar and cinnamon; set aside.
4.
Roll dough into an 18x12-inch rectangle. Spread the 1/4 cup
butter over dough rectangle. Sprinkle filling over butter-spread dough
rectangle, leaving 1 inch unfilled along one of the long sides. Roll up filled
rectangle into a spiral, starting from the long side with the filling. Pinch
dough to seal seams.
5.
Cut dough spiral into 12 equal pieces. Arrange pieces, cut
sides down, in the prepared baking pan. Cover with a clean kitchen towel and
place on the middle rack of your unheated oven; place a bowl of warm water on
the lower rack. Let rise until nearly double in size (about 30 minutes).
6. Remove pan of rolls from oven; uncover and set aside. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until golden brown and done in center. Cool in pan on a wire rack for 10 minutes. Using a small metal spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack and other hand under pan and carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls. Drizzle or spread rolls with Icing. Serve warm.