MAKES: 12 servings TESTED BY: Juli H.

022 Potato Cinnamon Rolls

TASTING COMMENTS:

We tweaked a prizewinning cinnamon roll recipe that contained potato flakes by adding real mashed potato to the dough—which adds moisture and structure without contributing to the development of gluten. They are so light and fluffy. Every time we photograph or test them, we think they can’t be beat!—JH

prep 45 minutes rise 1 hour 15 minutes stand 10 minutes bake 25 minutes at 375°F cool 10 minutes

The amount of liquid that flour will absorb varies—it depends on the type of flour, the amount of protein in the flour, and how much moisture is in the air. To avoid tough, heavy cinnamon rolls, use the lesser amount of flour in the given range, then gradually add only as much additional flour as needed to keep the dough from sticking as you knead.

1. In a large bowl combine 1½ cups of the flour and the yeast; set aside. In a saucepan heat and stir the next five ingredients (through salt) just until warm (120°F to 130°F) and butter almost melts; add to flour mixture along with eggs. Beat with a mixer on low to medium 30 seconds, scraping sides of bowl. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a 13×9-inch baking pan; set aside. For filling, in a bowl stir together brown sugar and cinnamon; set aside.

4. Roll dough into an 18×12-inch rectangle. Spread the ¼ cup butter over dough; sprinkle with filling, leaving 1 inch unfilled along one long side. Roll up dough, starting from the filled long side. Pinch dough to seal seam.

5. Slice into 12 equal pieces. Arrange pieces, cut sides down, in prepared baking pan. Cover; let rise in a warm place until nearly double in size (about 30 minutes).

6. Preheat oven to 375°F. Bake 25 to 30 minutes or until golden brown. Cool in pan on a wire rack 10 minutes. Remove from pan. Drizzle or spread rolls with Icing.

Make-Ahead directions Prepare rolls as directed through Step 5, except do not let rise after shaping. Cover loosely with oiled waxed paper and plastic wrap. Chill 2 to 24 hours. Before baking, let chilled rolls stand, covered, 30 minutes at room temperature. Uncover and bake as directed.

Per serving 396 cal., 11 g fat (6 g sat. fat), 61 mg chol., 283 mg sodium, 68 g carb., 2 g fiber, 31 g sugars, 7 g pro.

Mashed potato in a hurry Scrub a 10-oz. potato and leave the peel on. Prick it all over with a fork. Microwave 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash pulp with a potato masher or mixer on low. Measure 1 cup of mashed potato.

YEAST

Active Dry Yeast This is the most common yeast for home baking. Active dry yeast comes in packets and larger jars. It’s mixed with flour or dissolved in warm liquid before using in a recipe. Check the date on your package to make sure it has not expired.

Quick-Rising Yeast Also called fast-rising or instant yeast, this more active strain of yeast cuts the rise time by about a third. It can be substituted for active dry yeast except in recipes requiring the dough to rise in the refrigerator and in dough using sourdough starter.

Potato Cinnamon Rolls

Caramel-Pecan Rolls Prepare Potato Cinnamon Rolls as directed through Step 3. In a medium bowl stir together ½ cup melted butter, ¾ cup packed brown sugar, and ¼ cup light-color corn syrup. Stir in ¾ cup chopped pecans. Spread mixture in prepared pan. Continue as with Step 4, placing rolls on top of mixture in pan. After baking, immediately invert rolls onto a serving platter (spoon any nut mixture remaining in pan onto rolls). Omit the icing.

Cream Cheese Icing In a medium bowl combine one 3-oz. pkg. cream cheese, softened; 2 Tbsp. butter, softened; and 1 tsp. vanilla with a mixer on medium until combined. Gradually beat in 2½ cups powdered sugar until smooth. Beat in milk, 1 tsp. at a time, to reach spreading consistency.

Apple-Raisin Rolls Prepare rolls as directed, except for filling, in a small bowl stir together ⅓ cup granulated sugar, ⅓ cup chopped dried apples, ¼ cup raisins, 2 tsp. apple pie spice, and 1 tsp. orange zest (optional).

Browned Butter frosting In a small saucepan heat ¾ cup butter over low heat until melted. Continue heating until butter turns a delicate light brown, stirring occasionally. Remove from heat. In a large bowl combine 3 cups powdered sugar, 2 Tbsp. milk, and 1 tsp. vanilla. Add browned butter. Beat with a mixer on low until combined. Beat on medium to high, adding additional milk, 1 tsp. at a time, to reach spreading consistency.

TESTING NOTES

1. Be gentle with your heat. If you heat the milk mixture beyond 130°F, you may kill the yeast, and nothing you do from this point will matter. Use a candy or instant-read thermometer to check your temp in the pan. If you need a visual clue, try this: When the butter is almost melted, you’re ready to remove the mixture from the heat.

2. Kneading develops the texture of your rolls. As you knead, the gluten in the flour develops. Set a timer for 3 minutes. On a lightly floured surface begin by folding your dough in half, then push down and away from you with the heels of your hands. Turn the dough, then repeat. Continue folding, pushing, then turning the dough, adding small amounts of flour to keep the dough from sticking to the surface (do not use more than the maximum amount of flour called for in the recipe). After kneading 3 to 5 minutes, your dough should be smooth, slightly sticky, and elastic. If you press into the dough, it will spring back.

3. To create a perfect warm place for raising dough, boil some water and pour it into a 2-cup measure. Cover dough with a kitchen towel and place it in a cold oven or the microwave with the steaming water in the 2-cup measure. Shut the door and let the dough rise for the amount of time specified in the recipe.

4. After letting the dough rise 45 minutes, look to see if it has nearly doubled in size. If so, gently press two fingers into the surface of the dough. If the indentations remain, the dough has risen adequately. If not, let it go another 15 minutes, then recheck.

5. Punch your fist into the center of the dough to deflate it. This is important so your dough does not have big pockets of air as you roll it out. Let the dough stand 10 minutes to relax the gluten, making the dough easier to roll out.

6. Creating an 18×12-inch rectangle is important to making evenly shaped rolls. The hardest part of rolling is to make four good corners. Alternate rolling dough from the center to the edges with rolling dough from the center to the corners, diagonally.

7. To create square corners, gently lift and pull the corners, being careful not to stretch and tear the dough.

8. Gently roll the dough into a spiral, starting with a long side. You may have to guide the roll along, moving your hands from one end of the dough to the other to get an even roll.

9. Gently pull the corners to make them square and even. This makes it easier to use the entire roll of dough without trimming.

10. Using your pointer finger and thumb, pinch the seam to seal the edges.

11. Use a ruler to make sure you find the exact midpoint of the dough log. Cut the log in half using a serrated knife or kitchen string (these items won’t squish the spiral). Place a loop of string around the log, then pull the ends of the string in opposite directions to cut through the dough.