Bake 350 / 20 mins
Makes 4 dozen
divide recipe in half if you’re more normal than I am. We usually keep 1 pan to eat and give the rest away.
3 T dry yeast (4 packets)
1 c warm water
Put dry yeast in large bowl and mix in warm water. Set aside 10 minutes
4 c milk (scald)
Pour 4 c milk in a pan and scald. Heat until bubbles simmer on the edges
1 c shortening
2 c sugar
2 c mashed potatoes (reconstituted is fine)In another pan pour 1 ½ c water and bring to boil. Add 1 ½ c instant potatoes and ½ c milk. (These are your mashed potatoes)
4 slightly beaten eggs
4 t salt
Pour hot milk over shortening, sugar, salt, eggs, potatoes.
Add softened yeast mix.
13 c flour - add 8 c to wet mix first, mix well, then add the rest of the flour
Optional raisins and walnuts (add to one c or the flour before you mix them into the dough.
Cover and let rise till double. Time will depend on the heat and humidity where you set it. Maybe a couple hours.
Punch down dough and divide into 4 portions.
Sprinkle flour on countertop (I use a pastry mat on my counter). Press dough into a rectangle, using your fingers. I don’t even use a rolling pin. Just work it into something like 11 x 17”, ¼ inch thick.
Warm butter to room temp, or melt till almost liquid in microwave. It’s easier to spread if it’s not hot. Cover rectangle with butter, enough to facilitate holding the cinnamon mixture. Then sprinkle 1/4 of this mix over buttered dough so it looks pale brown all over
2 c sugar - 3 T cinnamon - Dash of salt
Gently roll so that you have a long log, not a short fat one.
Cut into 12 rolls. I use a large serrated knife dipped in flour between each cut.
Place rolls in a greased 9x13 pan, 12 per pan.
Cover and let rise till double, maybe an hour.
Meanwhile, preheat ovens.
Bake at 350 degrees for 20 - 23 minutes. Cool and frost. Or glaze while warm.
GLAZE: 2 c powdered sugar. 2 T melted butter. 2 t vanilla. 4 T milk or cream
or frost with Buttercream Frosting: 3 cubes butter / 4 c pdrd. Sugar/ vanilla / salt / cream or milk. Beat 7 min
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| Baking lessons with Gummy. |
Recipe from Suzanne Ferguson.
