CATEGORIES
INGREDIENTS
- Servings: 24 rolls
- Dough
- 2 packages yeast
- 1 c. lukewarm water
- 1 tsp sugar
- 1/2 c. Crisco
- 2/3 c. sugar
- 1 Tbsp salt
- 2 eggs
- 1 c. mashed potatoes
- 1 c. potato water or water
- 4 c. flour
- 4 more cups flour
- Filling
- 1/2 cup butter
- sugar
- cinnamon
DIRECTIONS
- Dissolve 2 packages yeast with 1 cup of lukewarm water and 1 teaspoon of sugar. Let sit until the yeast starts to rise and bubble. While yeast is dissolving, mix together the Crisco, sugar, salt and eggs. Beat well. Add the mashed potatoes and 1 cup of potato water or water. Beat again. Add 4 cups of flour and mix well. Add the water/yeast mixture and mix well. Add 4 more cups of flour and mix (Use your dough hook for this part and knead well). Put in greased bowl and let rise until double. (You can also put the dough in a greased bowl and let it sit in the refrigerator overnight.) Roll out in long rectangle. Melt 1/2 cup butter. Pour or brush over the dough. Sprinkle sugar over the butter (I use quite a bit of sugar. Dad likes them sweet) and sprinkle with cinnamon. Roll the dough into a long roll and cut into 24 pieces. Put in 2 greased pans (9 x 13) and let rise until double. Bake in 350 degree oven until golden and done in the middle. I usually bake them for about 25 minutes or so. (I always have trouble here with doughy rolls in the middle.) You can eat plain or put on an icing flavored with almond or cream cheese.
