Project pastry queen: jailhouse potato cinnamon rolls

Ingredients

Dough:

• 2 medium russet potatoes, peeled, quartered, boiled and mashed
• Reserve 3 cups. of potato water
• 1 ounces active dry yeast (4 pkgs.)
• 3/4 cups. plus 1 teaspoon. sugar
• 3 leg. eggs
• 2 teaspoons. salt
• 9 cups. flour

Filling:

• 4 cups. toasted pecans, optional
• 4 cups. firmly packed brown sugar
• 2 tablespoons. cinnamon
• 2 sticks butter, melted

Icing:

• 2 libras. powdered sugar
• 1/2 cup. milk
• 2 teaspoons. vanilla extract
• 1/2 stick butter, melted

You may like

Cinnamon rolls and its vanilla cream cheese frosting

Preparation

• Butter two 9X13 disposable foil pans by greasing using butter or Pam . Wash, peel and dice the potatoes and boil until fork tender.
• After boiling the potatoes, set aside 3 cups of the potato water and let cool to 110 degrees using a candy thermometer, or to the temp of hot water coming out of the faucet.
• Mash potatoes in a large bowl, set aside. Sprinkle yeast over the water, stir until dissolved, add 1 teaspoon. sugar. Allow to rest for 5 minutes until foamy. In the bowl of a stand mixer, whisk the mashed potatoes and 3/4 cup sugar together. Add the melted butter, eggs , salt and potato water and mix until smooth.
• Add the flour 3 cups at a time. After the dough begins to get thick, switch to the dough hook and add the remaining flour. Mix until all the flour is incorporated. Place the dough in a large greased bowl.
• Cover with a damp cloth and leave in a warm place until the dough is doubled in size, about 1 to 1 1/2 hours. Leaving the dough in the bowl, flour your hands and punch it down until it deflates. Cover the bowl with plastic wrap.
• At this point the dough can be refrigerated until the next day. You can proceed from here, but it is easier to handle the dough after it has chilled.
• With floured hands, remove the dough from the bowl onto a well floured surface and divide in half. Using a rolling pin, roll each half into a 1/4 inch thick rectangle.
• About 20 X 10. Spread each rectangle with half the butter. Then half the brown sugar mix. Then half the chopped pecans.
• Starting with the long side, carefully roll the dough. Using a very sharp floured serated knife, cut each roll crosswise in 2 to 3 inch slices. Place the slices, cut side down, in the foil pans spacing about one inch apart so they have room to expand.
• Make sure the end flap of each roll is set snugly against a side of the pan. At this point the rolls can be tightly wrapped in polastic wrap and a layer of foil and frozen up to 3 weeks.
• Defrost in the refrigerator overnight or for one hour at room temperature and continue following the directions from this point. Leaving them covered, set the rolls in a warm draft free place and let them rise until they get puffy, about 1 hour.
• Preheat oven to 375 degrees. Remove covering and bake the rolls for 20 to 25 minutes or until light brown. Combine icing ingredients with a whisk and drizzle over warm rolls.