- 1 cup boiling water
- 3 tbs. Instant potato flakes
- 3/4 stick butter, cut up into small pieces
- 1 package instant dry yeast (2 1/4 teaspoons)
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 egg
- 3 1/4-3 3/4 cups flour
In the bowl of your mixer with dough hook attachment, pour boiling water and potato flakes. Mix to combine. Add butter and let melt. Let cool until warm but not hot. Sprinkle yeast over the water and allow a few minutes for the yeast to dissolve. Add egg and mix. Add the sugar, salt, and half of the flour and mix. Slowly add enough of the remaining flour until the dough comes off the sides of the bowl and not too sticky.
Turn out the dough onto a lightly floured surface and knead briefly. Place dough into a greased bowl and cover with plastic wrap or a towel. Let rise until doubled.
When the dough has risen, punch down and let rest for a few minutes. Divide dough into approximately 16 pieces. Roll into a golf ball shape and place onto a greased baking pan. Let rise for about one half hour. Preheat the oven to 400 degrees. When rolls are risen, place the baking pan on the lower shelf of the oven for about 7 minutes, then move the pan to the top shelf for 7 minutes more or until lightly browned. Remove from the oven and brush rolls with melted butter. Let cool (if you can!).
Celia’s House Cinnamon Roll Variation
- 1 Recipe Potato Roll Dough
- Combine 1 cup firmly packed brown sugar and 1 tbs. Cinnamon. Set aside.
- Melt 1/2 cup butter. Set aside as well.
- If you like nuts in your cinnamon rolls, you will need about 1 cup of chopped pecans, almonds or walnuts.
- Confectioner Sugar Icing – (2 cups confectioner’s sugar, 2 tablespoons half and half, 1 teaspoon vanilla.)
First, make the potato dough and have let it rise until doubled. Now you are ready to make the cinnamon rolls. Punch down the dough and on a lightly floured surface, gently form it into a rectangle (you’ll be using a rolling pin next, so this is just to get the dough ready to go).
Next, take your rolling pin and gently roll out the dough to a larger rectangle, roughly 18 x 15 inches. Dough should be about 1/4 inch thick. Spread the melted butter all on the top of the dough (if you have too much, use it to grease your cookie sheet). Next, sprinkle the cinnamon sugar mixture evenly over the butter (Finally, sprinkle nuts on top, if using). Starting from the longer edge, roll the dough up tightly, like a jelly roll. Cut into 12 even slices and place on a greased cookie sheet. Let rise until doubled in bulk.
Bake at 350 until lightly golden. Let cool for a few minutes and then top with icing.