CINNAMON ROLLS
I give you two ways to form the rolls; makes 8 very large rolls or 25 standard rolls. 1/2 c. sugar 1/2 c. vegetable oil 1/2 c. mashed potatoes, unseasoned 1 egg 1 1/2 tsp. salt 3 env. active dry yeast 3 tbsp. dry milk powder 3 c. unbleached all-purpose flour 2 1/2 to 3 c. bread flour 1/2 c. butter, softened 1 1/4 c. brown sugar 3 tbsp. cinnamon FROSTING:
1 c. butter, softened
4 tbsp. flour
2 c. confectioners' sugar
Dash of salt
2 tsp. vanilla extract
a large bowl, place the warm water, sugar, oil, potatoes, eggs, salt, and yeast and mix thoroughly. Add the milk powder and the all-purpose flour; beat for 3 minutes. Gradually add the bread flour and when the dough is workable, transfer to a lightly floured board (or use the dough hook attachment on your electric mixer) and knead for 10 minutes. Grease a large, deep bowl with vegetable shortening; form the dough into a smooth ball and place in the bowl. Using your hands, grease the top of the dough. Cover with a towel and allow dough to rise in a warm place until it has doubled, about 2 hours. Punch dough down very thoroughly to break up any air bubbles. Again form into a smooth ball, place in the re-greased bowl, turning it over so the top of the dough is also greased. Cover, and let rise for 1 hour. Punch dough down again, then transfer to a lightly floured surface. Roll out to a rectangle 15 x 12 inches it should be about 2 inches thick. Spread the dough with the softened butter. In a small bowl, mix the brown sugar with the cinnamon. Sprinkle it over the butter. TIGHTLY roll dough up from the long side. If the roll has stretched out longer than 16 inches, pat the ends towards the center to make a fat 16 inch roll. With a serrated knife, cut the roll using a sawing motion into eight 2 inch rolls. Place slices cut side up, 1 1/2 inches apart, in two greased 10- inch square pans that are at least 2 inches deep. Cover with tea towel and allow the dough to rise in a warm place for 1 hour. Preheat the oven to 325 degrees. Bake the rolls for 10 minutes, then raise the oven temperature to 350 degrees and bake 5 minutes longer. Remove from the oven and invert pans onto wax paper lined wire racks. Allow rolls to cool completely. To make frosting: In a mixer bowl, place the softened butter, flour, salt, confectioners' sugar and vanilla. Beat until blended, then use to frost the tops of the cooled rolls. NOTE: For smaller rolls, after the second rise, divide the dough into thirds. Roll out one-third at a time to a 12 x 8 inch rectangle. Spread each with about 1 1/2 tablespoons of the butter mixture and sprinkle each with about 1/2 cup brown sugar and 1/2 tablespoon of the cinnamon mixed together. Tightly roll each third up from the short side. Cut into nine 1 inch slices. Place slices cut side up, 1 inch apart, in 3 greased 8 or 9 inch pans. Cover and let rise for 1 hour. Bake as above. NOTE: I like may rolls warmed in the microwave for about 5 seconds.