Prep Time
30 Mins
Cook
25-30
Yield
24 rolls

How to Make It

Step 1

COMBINE potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl.  Stir until butter melts; set aside and let cool.  Combine yeast and 1/2 cup warm water in small bowl.  Let rest 5 minutes.  Add eggs, 2 cups flour and yeast mixture to potato mixture.  Beat until well mixed.  Continue adding flour, 1 cup at a time until soft dough forms. 

Step 2

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.

Step 3

LET RISE in a warm, draft free area about 1 hour, until doubled in size.  Punch dough down; divide in half.

Step 4

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 lengthwise, sealing edges.  Cut into 12 slices.  Place in greased 13 x 9-inch pan.  Repeat with remaining dough.  Cover. 

Step 5

LET RISE 30 to 45 minutes until nearly doubled.

Step 6

BAKE in preheated 350°F oven for 25 to 30 minutes. 

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