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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 24 |
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First Place Winner at the 2008 Iowa State Fair! Ingredients:
rolls |
1 cup mashed potatoes |
1 cup reserved potato water |
3/4 cup butter or margarine |
3/4 cup sugar |
2 teaspoons salt |
1 cup hot water |
2 envelopes fleischmann's® active dry yeast |
1/2 cup warm water (100 to 110 degrees f) |
2 eggs |
8 1/2 cups all-purpose flour, or more if needed |
filling |
1/2 cup butter or margarine, softened |
1 cup sugar |
1 1/2 teaspoons spice islands® ground saigon cinnamon |
icing |
3 cups powdered sugar |
6 tablespoons butter or margarine, softened |
1 teaspoon spice islands® 100% pure bourbon vanilla extract |
5 tablespoons milk, or more as needed |
Directions:
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.
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.
3. Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
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.
5. Let rise 30 to 45 minutes until nearly doubled.
6. Bake in preheated 350 degrees F oven for 25 to 30 minutes.
7. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
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