| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Breads |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
WATER (120-degrees) |
| 1/2 |
c |
GRANULATED SUGAR |
| 1/2 |
c |
VEGETABLE OIL |
| 1/2 |
c |
POTATOES, mashed (unseasoned and |
|
|
Without milk) |
| 1 |
|
EGG |
| 2 |
ts |
SALT |
| 3 |
tb |
ACTIVE DRY YEAST |
| 3 |
tb |
NONFAT DRY MILK POWDER |
| 3 |
c |
UNBLEACHED ALL-PURPOSE FLOUR |
| 2 1/2 |
|
To 3 cups BREAD FLOUR |
| 1/3 |
c |
BUTTER, softened |
| 3/4 |
c |
BROWN SUGAR |
| 1 1/2 |
tb |
GROUND CINNAMON |
|
|
FROSTING |
| 1/2 |
c |
BUTTER (1 stick), softened |
| 2 |
tb |
ALL-PURPOSE FLOUR |
| 1 |
c |
CONFECTIONER'S SUGAR |
|
|
Speck SALT |
| 1 |
ts |
VANILLA EXTRACT |
|
|
In a large mixer bowl, place the warm water, sugar, oil, |
|
|
Potatoes, egg, salt, and yeast and mix thoroughly. Add the |
|
|
Milk powder and the all-purpose flour; beat for 3 minutes. |
|
|
Gradually add the bread flour, and when the dough is |
|
|
Workable, transfer to a lightly floured surface (or use the |
|
|
Dough hook attachment on your electric mixer) and knead for |
| 10 |
|
Minutes. |
INSTRUCTIONS
SUETTA BECHTEL'S CINNAMON ROLLS (Makes 8 very large rolls or 27 standard
rolls)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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