First Place Winner at the 2008 Iowa State Fair!
Prep Time::30 mins
Cook Time::30 mins
Additional Time:: 1 hr 45 mins
Total Time:: 2 hrs 45 mins
Servings::24
Yield::24 rolls
Ingredients
Rolls:
1 cup mashed potatoes
1 cup reserved potato water
¾ cup butter OR margarine
¾ cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann's® Active Dry Yeast
½ cup warm water (100 to 110 degrees F)
2 eggs
8 ½ cups all-purpose flour, or more if needed
Filling:
½ cup butter OR margarine, softened
1 cup sugar
1 ½ 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
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.
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.
Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
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.
Let rise 30 to 45 minutes until nearly doubled.
Bake in preheated 350 degrees F oven for 25 to 30 minutes.
Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
Recipe Tip
Two medium potatoes yield about 1 cup of mashed potatoes.