Ingredients
- FILLING:
- 2 pkg dry yeast (or 2 Tbsp is using from a large container)
- 1 1/2 cup warm water (100-110 degrees)
- 2 large eggs, room temperature
- 2/3 cups sugar
- 1/3 Crisco or 6 Tbsp room temperature butter
- 1 cup lukewarm mashed potatoes (can be made from instant potatoes)
- 1 1/4 tsp salt
- 7 to 7 1/2 cups flour
- 1 egg slightly beaten with 1 tsp water
- 1 cup sugar
- 1 Tbsp cinnamon
- 4 Tbsp room temperature butter
- ALTERNATE FILLING:
- 2/3 cup firmly packed brown sugar
- 2 tsp vanilla
- finely grated zest from 1 orange
- ICING:
- 1/3 cup milk, cream or half-in-half
- 3 cups powdered sugar
- 1 tsp vanilla, almond or maple flavoring
- CREAM CHEESE ICING:
- 1 block cream cheese
- 4 Tbsp unsalted butter
- 2 tsp vanilla
- 1 cup confectioners sugar, sifted
- Beat the cream cheese, butter and vanilla until light and fluffy. Slowly beat in sugar and mix until well combined.
Preparation
Step 1
FOR THE DOUGH:
1. Dissolve yeast in warm water, add 1 tsp of sugar. Stir and set aside.
2. In a bowl of a stand mixer with the paddle blade attachment and shield in place, beat the eggs, sugar, shortening, potatoes and salt.
3. Add yeast mixture plus 4 cups of flour and beat until moistened and combined, then beat for 2 minutes at medium speed. Will look like cake batter
4. Remove the paddle and replace with the dough hook attachment. Add all but 1/2 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist (not sticky) and clear the sides of the bowl.
5. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
6. Combine sugar and cinnamon in a medium bowl. Mix to blend. Set aside to use.
TO SHAPE DOUGH:
1. Butter a 9x13 baking pan or jello roll pan.
2. Divide dough into thirds
3. Turn the dough out onto a lightly floured work surface. Gently roll dough into a large rectangle.
4. Sprinkle the cinnamon-sugar mixture over the dough, leaving a 3/4 inch border along the top edge.
5. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and toll the cylinder seam down. Very gently squeeze the cylinder to create even thickness.Repeat with other two rolls.
6. Place rolls side by side and using a serrated knife, slice the cylinders to form equal slices.
7. Arrange the rolls cut side down in the baking dish; repeat with remaining dough.
8. Cover loosely with plastic wrap and let rise until doubled, about 1-1/2 hours(depends on how warm the room is)
9. Using a pastry brush, apply a little egg-wash across the top of the rolls.
10. Bake in preheated oven 400 degree oven for 12-18 minutes or until golden.
11. If using first icing, cool the rolls. While cooling, make the icing by whisking the powdered sugar, milk and flavoring together till smooth. For glazing the rolls, cool slightly and ice. For thicker frosting, cool completely and frost the rolls.
12. If using second icing, mix and spread over warm rolls.
FOR REFRIGERATOR ROLLS: After placing rolls in pan, cover with plastic wrap and store in refrigerator overnight.
To bake you can either:
1. Let the rolls rise at room temperature for 1 1/2 to 2 hours OR
1. Remove the rolls from the refrigerator and place in oven that is OFF.
2. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy.
3. Remove the rolls and pan of water from the oven.
4. Preheat the oven to 400 degrees. When the oven is ready, place the rolls on the middle rack and back until golden brown, about 12-18 minutes.