INGREDIENTS

INSTRUCTIONS

Cook potato in medium saucepan of boiling water until tender, about 30
minutes. Drain, reserving 3/4 cup cooking liquid. Mash potato and transfer
1 cup to large bowl, reserving remainder for another use. Mix 3/4 cup
cooking liquid into potato. Cool to lukewarm.
Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to
dissolve. Let yeast mixture stand until foamy, about 10 minutes. Add yeast
to mashed potato mixture.
Add milk, honey, 3 tablespoons oil and salt to potato mixture. Stir in
enough flour, 1 cup at a time, to form soft dough. Knead dough on lightly
floured surface until smooth and elastic, adding more flour if dough is
sticky, about 5 minutes. Let dough rest on floured work surface 20 minutes.
Gently punch dough down.
Grease large bowl. Add dough, turning to coat entire surface. Cover bowl.
Let dough rise in warm area until doubled in volume, about 40 minutes.
Grease large cookie sheet. Gently punch dough down. Roll dough out on
lightly floured surface to 20x15-inch rectangle. Brush dough with egg
whites. Mix brown sugar, raisins and cinnamon in medium bowl. Spread sugar
mixture over dough, leaving 1-inch border on all sides. Starting at 1 long
side, roll dough up jelly roll fashion to form cylinder. Pinch seam to
seal. Cut cylinder into 2-inch-wide pieces. Arrange rolls on prepared
sheet, placing cut side up and spacing 2 inches apart. Brush rolls with
vegetable oil. Let cinnamon rolls rise until doubled in volume, about 35
minutes.
Preheat oven to 350F. Bake rolls until golden brown, about 30 minutes. Cool
slightly in pan on rack. Serve warm or at room temperature.
Makes 10 rolls.
Bon Appetit November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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