Jailhouse Potato Cinnamon Rolls Recipe 435

Steps:

• In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour., Meanwhile, combine filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Divide dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired.

Steps:

• In a large mixing bowl, combine sugar and mashed potatoes.
• Add water and yeast; mix well.
• Cover and let rise in a warm place for one hour.
• Meanwhile, combine filling ingredients and set aside.
• Stir dough down;mix in butter, eggs and salt.
• Gradually stir in flour.
• Turn out onto a lightly floured surface;knead until smooth and elastic, about 6-8 minutes.
• Divide dough in half.
• On a floured surface, roll each portion into a 12in.
• by 12 inch square.
• Divide filling and spread over each square to within 1 inch of the edges.
• Roll up jelly-roll style.
• Place in a greased 9 by 9inch baking pan.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Bake at 350 for 35-40 minutes or until golden.
• Drizzle with a confectioners sugar icing if desired.

Steps:

• Mix warm milk, mashed potatoes, shortening, white sugar, eggs, and salt together using an electric mixer in a large mixing bowl. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed.
• Add flour 2 cups at a time to milk mixture using an electric mixer until dough becomes thick. Set aside mixer and add flour gradually, kneading dough on a work surface by hand until it is smooth and no longer wet and sticky. Place dough back into the mixing bowl and cover with a wet cloth. Set in a warm place until dough has doubled in size, about 1 hour.
• Roll 1/2 of the dough out onto a floured surface into a rectangle shape, about 1/2-inch thick. Repeat with remaining dough. Mix brown sugar and enough milk to make a paste together in a small bowl. Smooth paste evenly across both dough rectangles and sprinkle generously with cinnamon. Sprinkle with raisins.
• Roll dough rectangles up and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down using your fingers to squish into pans. Set rolls in a warm place until puffy, 30 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until light brown, 10 to 15 minutes.
• Meanwhile, bring brown sugar and butter to a boil over low heat in a saucepan, stirring constantly, for 2 minutes. Stir in milk and return to a boil. Remove from heat and let cool to lukewarm temperature, about 5 minutes. Gradually add powdered sugar until thickened. Beat using an electric mixer until it reaches a spreading consistency, adding warm water or additional milk if frosting gets stiff.
• Remove rolls from the oven and let cool, 10 to 15 minutes. Frost and serve.

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Preheat oven to 350*F. Prepare a jelly roll cookie sheet pan by spraying generously with cooking spray or use non-stick foil or a liner. Grab half the dough and roll out into a rectangle. Dough should be a quarter inch thick. The thicker the dough, the thicker the cinnamon rolls. Pour 1 1/4 cup melted butter gently over dough. Spread around to cover entire dough. Sprinkle with 1 cup of sugar and a generous amount of cinnamon. Using your hands or a spatula, spread cinnamon and sugar around until butter is absorbed into it. Starting with the long side, roll up gently like a cinnamon log. Using a knife or dental floss, cut cinnamon rolls into 3/4 inch thick slices. Place on prepared jelly roll pan. Once pan is filled, bake for 15 - 18 minutes or until golden. Cinnamon rolls with double or triple in size. Repeat the same process for the other half of the dough. -------------------------- In a separate bowl combine cream cheese and butter. Mix well. Add vanilla and powdered sugar 1/2 cup at a time mixing well after each addition until all sugar is incorporated. Add whipping cream and blend. Spread on cooled cinnamon rolls and devour!

Steps:

• To Make the Rolls: Fill a large saucepan three-quarters full with water and set on high heat to boil. Peel and quarter the potatoes. Add the potatoes to the water and bring to a second boil. Decrease the heat to medium until the potatoes are simmering. Cook the potatoes until tender when pierced with a fork, about 10 to 15 minutes. Remove the potatoes, reserving 3 cups of the cooking water. Set the potato water aside to cool, until it registers 110 to 115 degrees. In a large bowl, mash the potatoes you will have 1 1/2 to 2 cups worth by hand or using a mixer on medium speed. In a medium bowl, mix the reserved cooled potato water, yeast, and the 1 teaspoon of sugar. Stir until the yeast has dissolved. Let the mixture rest until foamy, about 5 minutes. In a large bowl, whisk together the potatoes, 3/4 cup sugar, melted butter, eggs, salt, and yeast-potato water. Add the flour in 3 cup increments and stir with a spoon until the flour is incorporated. Place the dough in a large greased bowl. Cover with a damp cloth and leave in a warm place until the dough doubles in size, about 1 and 1 1/2 hours. Leaving the dough in the bowl, punch it down until it deflates (1 or 2 punches with your fist will do). Cover the bowl with plastic wrap. At this point the dough can be refrigerated until the next day. To Make the Filling: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromaticup Coarsely chop the pecans. Combine the brown sugar and cinnamon in medium bowl. Remove the dough from the bowl and divide it in half. On a clean, floured surface, roll each half into a 1/4-inch-thick rectangle. Spread each rectangle with half of the melted butter. Cover each buttered rectangle with half of the brown sugar mixture. Sprinkle the dough with an even layer of pecans. Generously grease two 9 by 13-inch disposable pans with butter. Carefully roll up each rectangle, starting on 1 long side of the dough. Using a very sharp serrated knife, cut each roll crosswise in 2-inch slices. Place the slices, cut side down, in the pans, spacing the rolls about 1 inch apart so they have room to expand. Make sure the end flap of each roll is set snugly against a side of the pan, so it does not unravel while rising. Put 8 rolls in each pan. (At this point the rolls can be tightly covered in a layer of plastic wrap and a layer of foil and frozen up to 3 weeks. Defrost rolls in refrigerator overnight of for 1 hour at room temperature and continue following the directions from this point.) Set the rolls in a warm, draft-free place and let them rise until they get puffy, 45 minutes to 1 hour. Preheat the oven to 375 degrees. Bake the rolls for 20 to 25 minutes, or until light brown. To Make the Icing: Combine the powdered sugar, milk, and vanilla in a medium bowl. Spread the icing on top of the rolls while they are still warm. Serve warm or at room temperature. Rather Sweet Variation: For orange-potato rolls, prepare the dough as directed. For the filling, substitute 4 cups granulated sugar for the brown sugar, omit the cinnamon, and stir in 2 tablespoons grated orange zest. For the icing, substitute 1/4 cup freshly squeezed orange juice for the milk, and substitute 1 tablespoon grated orange zest for the vanilla.