Petitchef
PETITCHEF

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

Preparation

Step 1

Butter two 9X13 disposable foil pans by greasing using butter or Pam . Wash, peel and dice the potatoes and boil until fork tender.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

About 20 X 10. Spread each rectangle with half the butter. Then half the brown sugar mix. Then half the chopped pecans.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

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