Friday, January 1, 2010

A special New Years treat...

Happy New Year!! I hope everyone had a wonderful and safe New Year. I spent the evening groaning on the couch trying desperately not to throw up! Nice visual hu?? My poor husband, no fun for us. I have to give him a big thank you! He has spent this whole week taking care of me. Cleaning the house, watching our baby girl as much as he can, and waiting on me hand and foot. I owe him big time...oh yea...I'm carrying his baby. But still, I know there are a lot of husbands that still aren't as attentive, even under these circumstances. I married a good man.

As for today's recipe. Have I got a treat for you! This is my grandma's famous cinnamon roll recipe and they are "to die for" yummy! The big secret is the mashed potatoes in the dough. They make the bread super moist and melt in your mouth.

I grew up on these rolls. They were the first "bread" recipe with yeast that I ever learned to make. They're kind of special to me, holding a lot of memories of my childhood. And now that my grandma has passed, I can't help but think of her every time I make them.



GRANDMA'S CINNAMON ROLLS
(Recipe from my Grandma Woolf)

1 packages yeast
2 cups scolded milk
½ cup shortening
1 cup sugar
1 cup prepared mashed potatoes
2 eggs
½ teaspoon salt
6-8 C. flour
cinnamon
brown sugar
nutmeg
melted butter
nuts (optional)
raisins (optional)

1. Dissolve the yeast in 3/4 cups warm water and a pinch of sugar.
2. In a large mixing bowl cream the together the shortening, sugar, and eggs.
3. Add the milk and potatoes. Mix together.
4. Add yeast and salt.
5. Add 5 cups flour. Keep adding flour until the dough comes together. It should be soft and still a little tacky but not wet.
6. Set the dough aside in a warm spot. Cover the bowl with a dish towel and let rise until double.
7. Punch down, let rise again.
8. Roll out the dough ½ at a time into a rectangular shape about ¼ - ½ inch thick.
9. Spread 1/3 C. melted butter over the dough, top with 2 T. cinnamon, 1 t. nutmeg, 1 C. brown sugar, ½ C. nuts and 1 C. raisins.
10. Roll up the dough and use a string or dental floes to cut into 1 to 1 ½ inch rolls.
11. Place in a 9x13 pan ½ to 1 inch apart. Allow to rise for 15-30 minutes or until the rolls are touching.
12. Bake at 350 degrees for 15-20 minutes. Top with glaze or butter cream frosting.

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6 comments:

HoneyB said...

Hi Mindika! These rolls look so good. I will defintly try them. I think potato in bread makes for a really tasty dough!

Jason said...

Looks superb, nothing beats a good cinnamon roll!

katielayne said...

could you tell me how to do scolded milk? how many rolls does this recipe make? and about the mashed potatoes, does that have to be the real deal or does instant work? might just need to set aside the amount for this recipe next time I make mashed potatoes.
Thanks!!
Katie

Mindika said...

Katie, scolding milk is basically heating it over high heat, almost like you're going to bring it to a boil. But you want to take it off the heat right before it comes to a full boil. You'll see little tiny bubbles forming around the rim of the pan and the milk will be nice and hot.

Instant potatoes do work. That's what grandma always used. I use potato pearls.

Good luck...

katielayne said...

Thanks!! i always need luck when i'm cooking. hahaha!! i miss homemade cinnamon rolls but never have the space to make them. one of these days I'm just going to do it!
does this make enough for just one 9x13 pan?
Katie

Mindika said...

Katie, this recipe makes about 2-3 dozen depending on how big you make them. They are sooo worth the work.

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