I was planning to have this recipe for you last week but I ended up spending the week battling a nice bout of poison ivy instead. I managed to cook and work at the restaurant by day and retire to my Epsom salt baths and Benadryl comas by night. This morning however, I had enough time and a bit of extra potato dough to give this recipe a try. Judging by the fact that we almost sold out of cinnamon rolls at the restaurant today I’d say this one is a keeper too. Lesson learned, you can’t go wrong with Ms. Edna Ruth Byler’s potato dough no matter how you shape it and bake it.
A couple of notes on this recipe. First of all, this makes A LOT of cinnamon rolls. You may want to half the recipe or maybe make one batch of dinner rolls and one batch of cinnamon rolls. You could also make the whole batch as cinnamon rolls and freeze some for later baking.
Although I didn’t include it in this batch I think the icing would benefit from just a pinch of nutmeg. I was afraid it would be too overwhelming considering the amount of cinnamon they contain, but I will have to try it next batch I make. If you make them and include a pinch of nutmeg leave me a comment and let me know what you think.
Now that we’ve concluded our little series on potato dough I’ve got to find us something else to play around with. I’m open to suggestions if you’re reading this and want to leave me a comment and let me know what you’d like to see a recipe post about. Just no requests for grilled poison ivy. OK?
Happy Baking Friends!
Cinnamon Rolls From Edna Ruth Byler’s Potato Dough
For the Rolls:
1 and ½ Tbsp. Active Dry Yeast
½ Cup Lukewarm water. (Do not exceed 120 degrees)
2 Cups Milk, Scalded
1 Cup Mashed Potatoes (I use leftovers from the day before they are the perfect texture)
1 Stick Butter
¾ Cup Granulated Sugar
8 to 9 Cups Plain Flour
1 Egg, Beaten
1 Tbsp. Salt
In a small cup or bowl stir together the yeast and water. Set aside until the yeast begins to form bubbles.
Meanwhile, scald the milk (bring almost to a boil but do not boil), Remove from heat and add the butter. Stir well until butter melts.
In the bowl of an electric mixer or in your largest mixing bowl combine the milk and butter mixture, mashed potatoes, sugar, and 2 cups of flour. Allow mixture to cool to lukewarm and then add the yeast mixture. Stir well.
Add the eggs, salt, and remaining flour. Stir well.
If using a stand mixture: switch to your dough hook and knead for 8 to 10 minutes until the dough is soft and satiny, adding just a bit more flour if needed.
If using a mixing bowl: turn out dough onto a floured surface and knead 10 to 12 minutes until dough is soft and satiny. Add a bit more flour if needed.
After kneading place dough into a greased mixing bowl. Cover with a cloth or plastic wrap and allow to double in bulk. This takes about 1 to 2 hours in a warm place.
After dough doubles in bulk punch it down and divide dough in half. Roll out each half into a large rectangle that is about 8 inches tall by 24 inches wide.
For the Inside of Rolls
2 Sticks Butter Melted
4 Cups Brown Sugar
½ Cup Cinnamon
Brush 1 stick of melted butter over each half of dough you roll out into a rectangle. Sprinkle two cups brown sugar and ¼ cup cinnamon on each of the halves as well. Working from the widest part of the dough roll each rectangle up tightly so that you have one 24 inch long roll of dough. Slice each roll into 1 inch sections. Lay rolls into greased pans that have at least a 2 inch side on them. I use my round cake pans for this. Allow the rolls to rise for about 20 minutes.
After rising bake rolls in a preheated 325 degree oven for 15 to 17 minutes. When you remove them from the oven pour glaze over top.
Cinnamon Roll Glaze
4 Cups Powdered Sugar
½ Tsp. Vanilla
Mix milk into powdered sugar and vanilla with a whisk until icing is thick but still pourable.